ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Vegetable and Spinach Turnovers

Photo: Jennifer Causey; Styling: Claire Spollen

Yield

Serves 4 (serving size: 1 turnover)

Ingredients

Nutrition Information

  • calories 329
  • fat 9.4 g
  • satfat 3.3 g
  • sodium 612 mg

How to Make It

  1. Preheat oven to 400°. Heat olive oil in a large skillet over medium heat; swirl. Add garlic and crushed red pepper; sauté 30 seconds. Stir in spinach until wilted. Stir in vegetable mixture from Mustard-Glazed Chicken with Roasted Vegetables. Divide French bread dough into 4 portions; roll each portion into a 6 x 3-inch rectangle. Place 1/2 cup vegetable mixture on each rectangle; top each with 1/4 ounce diced cream cheese. Fold dough over filling; crimp to seal. Arrange turnovers on a parchment-lined baking sheet; coat with cooking spray. Sprinkle with mozzarella cheese and pepper. Bake at 400° for 20 minutes.