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Spinach Calzones with Blue Cheese

Spinach Calzones with Blue Cheese
Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir
Yield

4 servings (serving size: 1 calzone)

The combination of onions, mushrooms, and fresh spinach packs a serving of veggies into each of these easy, impressive calzones. We found that a pizza cutter works well for dividing the refrigerated dough into 4 equal portions.

Ingredients

  • 1 (10-ounce) can refrigerated pizza crust
  • Cooking spray
  • 4 garlic cloves, minced
  • 4 cups spinach leaves
  • 8 (1/8-inch-thick) slices Vidalia or other sweet onion
  • 1 1/3 cups sliced cremini or button mushrooms
  • 3/4 cup (3 ounces) crumbled blue cheese

Nutrition Information

  • calories 297
  • caloriesfromfat 28 %
  • fat 9.1 g
  • satfat 4 g
  • monofat 3.2 g
  • polyfat 1 g
  • protein 13.4 g
  • carbohydrate 40.7 g
  • fiber 5.1 g
  • cholesterol 16 mg
  • iron 3.8 mg
  • sodium 818 mg
  • calcium 180 mg

How to Make It

  1. Preheat oven to 425°.

    Cleaning Mushrooms
  2. Unroll dough onto a baking sheet coated with cooking spray; cut into 4 quarters. Pat each quarter into a 6 x 5-inch rectangle. Sprinkle garlic evenly over rectangles. Top each rectangle with 1 cup spinach, 2 onion slices, 1/3 cup mushrooms, and 3 tablespoons cheese. Bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching all points together to seal. Bake at 425° for 12 minutes or until golden.

Cook's Notes

We found that a pizza cutter works well for dividing the refrigerated dough into 4 equal portions.