These were pretty good. I used shredded cheddar for my daughter's because she doesn't like blue cheese. I also took the extra step of carmelizing the onion. Served with Waldorf Coleslaw (also Cooking Light) for a quick work night dinner.
Spinach Calzones with Blue Cheese
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.
More From Cooking Light
- Calories: 297
- Calories from fat: 28%
- Fat: 9.1g
- Saturated fat: 4g
- Monounsaturated fat: 3.2g
- Polyunsaturated fat: 1g
- Protein: 13.4g
- Carbohydrate: 40.7g
- Fiber: 5.1g
- Cholesterol: 16mg
- Iron: 3.8mg
- Sodium: 818mg
- Calcium: 180mg
- 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
- 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.
We found that a pizza cutter works well for dividing the refrigerated dough into 4 equal portions.
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