Five-Cheese Spinach Calzones

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

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Nutritional Information

Amount per serving
  • Calories: 294
  • Calories from fat: 0.0%
  • Fat: 9g
  • Saturated fat: 5g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.1g
  • Protein: 16.1g
  • Carbohydrate: 38.6g
  • Fiber: 1.5g
  • Cholesterol: 23mg
  • Iron: 2.8mg
  • Sodium: 908mg
  • Calcium: 216mg


  • 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)


  1. 1. Preheat oven to 425°.
  2. 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. 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. 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.
  5. let your toddler help by: Patting the dough into a rectangle. Sprinkling the mozzarella and cheddar cheeses over the spinach mixture.
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