1 (7-ounce) bottle roasted red bell peppers, drained and chopped
1 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1 (10-ounce) can refrigerated pizza crust
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
1/4 cup (1 ounce) shredded reduced-fat sharp cheddar cheese
1 1/2 cups bottled fat-free Italian herb pasta sauce (such as Muir Glen)
How to Make It
Preheat oven to 425°.
Combine first 4 ingredients; beat with a mixer at medium speed 2 minutes or until well-blended. Stir in spinach, bell peppers, garlic powder, and black pepper.
Unroll pizza crust onto a baking sheet coated with cooking spray; pat into a 14 x 10-inch rectangle. Spread spinach mixture over half of the crust, leaving a 1-inch border. Sprinkle mozzarella and cheddar over spinach mixture. Fold dough over filling; press edges together to seal.
Bake at 425° for 15 minutes or until browned. Cool on a wire rack 5 minutes. Heat pasta sauce in a small saucepan over medium heat. Cut calzone into 6 squares, and top with sauce.
I added mushrooms cooked with a clove of garlic. I also added pepperoni to half of the calzone for my college-age son. It was a little tricky transferring it from the cutting board to the cookie sheet; next time I would just roll it out on the cookie sheet. My whole family enjoyed this recipe. It was very filling. I'm not sure how well left overs would re-heat, I'm glad I made this when every one was home for weekend to finish it off.
Made to directions with some minor changes. Fat-free cottage cheese & sour cream instead of low-fat and fresh garlic instead of powder -- because that's what we had on hand. Added one link of leftover Italian turkey sausage, parboiled & cut in small dice. Served with salad & Chianti. Creamy filling, crispy dough, nice colors on the plate. Very good.
Boyfriend and I loved this one, and will be making it again. I was a little hesitant at the combination of cheeses, but it makes it taste creamy and smooth. Could maybe use different veggies, with good results, but the spinach was good too! Like always, I use my standard homemade pizza dough and it turned out great.
this was pretty good but had a hard time with the serving size and that is everything when doing Weight Watchers (as I am). Next time, I will make each one separately so I know that I'm eating the correct amount.
Very good! I didn't make any changes to the recipe and it was great. Everyone enjoyed it. We decided next time to add mushrooms and maybe even lay sliced tomotoes on top of the filling before the cheese is added. Great week-week night dinner.
I'm surprised this gets 5 stars so consistently. I thought it was good and I would make it again, but I would do some things differently. I thought the pizza dough was bland, and it was too thin for all the filling, even though it was 13oz instead of 10. I put some cooked chicken on 1/2 for my husband. I thought it was creamy and cheesy enough, but I didn't notice the cheddar or the mozzarella, it just all kind of blended in. Plus, it was more prep work than I anticipated, with cooking the chicken first, thawing the spinach in the microwave, then wringing it out in a towel, shredding 2 kinds of cheese, and then mixing -whine, whine, whine. It was good, but because it took a whole hour to prepare, I expected it to be super.
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