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Spinach Calzone

Randy Mayor
Yield 6 servings (serving size: 1 square and 1/4 cup sauce)
Pack in the calcium with this great-tasting spinach calzone recipe. It's easy to make, and you only need a salad to complete the meal.

Ingredients

  • 3/4 cup 1% low-fat cottage cheese
  • 1/2 cup low-fat sour cream
  • 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
  • 3 tablespoons grated fresh Parmesan cheese
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 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
  • Cooking spray
  • 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)

Nutrition Information

  • calories 289
  • caloriesfromfat 30 %
  • fat 9.6 g
  • satfat 5 g
  • monofat 2.9 g
  • polyfat 1.2 g
  • protein 15.7 g
  • carbohydrate 35.4 g
  • fiber 2.8 g
  • cholesterol 24 mg
  • iron 3 mg
  • sodium 778 mg
  • calcium 227 mg

How to Make It

  1. Preheat oven to 425°.

  2. 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.

  3. 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.

  4. 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.