I like this calzone recipe. As to the comments that the dough was hard to work with - I don't divide the dough before I stuff it. Just spread the entire tube of dough out, fill half of it, and then fold it over. Once it's done cooking, you can cut it into however many pieces you want. Very easy. I also use a little less spinach and a little more ham. I do like to top it with some marinara sauce as well.
Ham, Spinach, and Sun-Dried Tomato Calzones
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)
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Amount per serving
- Calories: 356
- Calories from fat: 32%
- Fat: 12.5g
- Saturated fat: 5.6g
- Monounsaturated fat: 4g
- Polyunsaturated fat: 1.5g
- Protein: 25.2g
- Carbohydrate: 44.3g
- Fiber: 3.2g
- Cholesterol: 37mg
- Iron: 3.6mg
- Sodium: 967mg
- Calcium: 497mg
- 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
- 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.
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