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)
Recipe from Cooking Light

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Nutritional Information

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

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

  1. Preheat oven to 450°.
  2. Combine first 9 ingredients.
  3. 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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