Spinach Calzone

Spinach Calzone Recipe
Randy Mayor
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.

Yield:

6 servings (serving size: 1 square and 1/4 cup sauce)

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

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.

Note:

December 2000
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