Rating: 4 stars
47 Ratings
  • 5 star values: 19
  • 4 star values: 17
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 2

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.

Recipe by Cooking Light May 1999

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Read the full recipe after the video.

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

Chef's Notes

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

Nutrition Facts

297 calories; calories from fat 28%; fat 9.1g; saturated fat 4g; mono fat 3.2g; poly fat 1g; protein 13.4g; carbohydrates 40.7g; fiber 5.1g; cholesterol 16mg; iron 3.8mg; sodium 818mg; calcium 180mg.
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