Ham, Spinach, and Sun-Dried Tomato Calzones

recipe
Refrigerated pizza dough makes this easy to put together. Spoon warmed bottled marinara sauce over the calzones before serving, or serve sauce on the side.

Yield:

5 servings (serving size: 1 calzone)

Recipe from

Cooking Light

Nutritional Information

Calories 356
Caloriesfromfat 32 %
Fat 12.5 g
Satfat 5.6 g
Monofat 4 g
Polyfat 1.5 g
Protein 25.2 g
Carbohydrate 44.3 g
Fiber 3.2 g
Cholesterol 37 mg
Iron 3.6 mg
Sodium 967 mg
Calcium 497 mg

Ingredients

1 cup part-skim ricotta
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1/4 cup (1 ounce) grated Parmesan cheese
1 teaspoon dried basil
1/2 teaspoon fennel seed, crushed
1/4 teaspoon black pepper
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
3 ounces lean ham, chopped
6 oil-packed sun-dried tomato halves, drained and chopped
1 (13.8-ounce) can refrigerated pizza crust dough
Cooking spray

Preparation

Preheat oven to 450°.

Combine first 9 ingredients.

Divide dough evenly into 5 pieces; pat each dough piece into a 5-inch circle. Spoon about 1/2 cup spinach mixture onto half of each circle, leaving a 1/2-inch border. Fold dough over filling until edges almost meet. Bring bottom edge over top edge; crimp edges of dough with fingers to form a rim. Place calzones on a baking sheet coated with cooking spray. Bake at 450° for 14 minutes or until browned.

Note:

January 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note