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Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir Photo by: Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir

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.

Cooking Light MAY 1999

  • Yield: 4 servings (serving size: 1 calzone)

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.

Nutritional Information

Amount per serving
  • 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
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Spinach Calzones with Blue Cheese Recipe

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