Five-Cheese Spinach Calzones

recipe
Calzones are easy to make, taste great, and pack a lot of calcium. Serve them with fresh fruit for a complete meal.

Yield:

6 adult servings (serving size: 1 calzone piece)

Recipe from

Oxmoor House

Nutritional Information

Calories 294
Caloriesfromfat 0.0 %
Fat 9 g
Satfat 5 g
Monofat 0.4 g
Polyfat 0.1 g
Protein 16.1 g
Carbohydrate 38.6 g
Fiber 1.5 g
Cholesterol 23 mg
Iron 2.8 mg
Sodium 908 mg
Calcium 216 mg

Ingredients

3/4 cup 1% low-fat cottage cheese
1/2 cup light sour cream
1/4 cup (2 ounces) 1/3-less-fat cream cheese
3 tablespoons grated fresh Parmesan cheese
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (12-ounce) bottle roasted red bell peppers, drained and chopped
1 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1 (13.8-ounce) can refrigerated pizza crust dough
Cooking spray
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
1/4 cup (1 ounce) shredded reduced-fat sharp cheddar cheese
1 1/2 cups bottled tomato-basil pasta sauce (optional)

Preparation

1. Preheat oven to 425°.

2. Combine first 4 ingredients; beat with a mixer at medium speed 1 minute or until well blended. Stir in spinach and next 3 ingredients.

3. Unroll pizza dough onto a baking sheet coated with cooking spray; pat into a 14 x 10–inch rectangle. Spread spinach mixture over half of crust, leaving a 1-inch border. Sprinkle mozzarella and cheddar cheeses over spinach mixture. Fold dough over filling; press edges together to seal.

4. Bake at 425° for 17 minutes or until browned. Cool on a wire rack 5 minutes. Heat pasta sauce in a small saucepan over medium heat. Cut calzone into 6 portions, and serve with pasta sauce, if desired.

let your toddler help by: Patting the dough into a rectangle. Sprinkling the mozzarella and cheddar cheeses over the spinach mixture.

Note:

Cooking Light First Foods,

Oxmoor House

August 2010
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