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Ham, Spinach, and Sun-Dried Tomato Calzones

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.

Cooking Light JANUARY 2005

  • Yield: 5 servings (serving size: 1 calzone)


  • 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.

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

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Ham, Spinach, and Sun-Dried Tomato Calzones Recipe