Spinach Calzones with Blue Cheese

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

Yield:

4 servings (serving size: 1 calzone)

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 425°.

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.

Note:

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

May 1999
My Notes

Only you will be able to view, print, and edit this note.

Add Note