Use any smoked cheese or other greens, such as spinach or kale. You can serve this with warmed chunky marinara sauce.

Recipe by Cooking Light April 2003


Recipe Summary test

4 servings (serving size: 1 calzone)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°.

  • Combine boiling water and 1/3 cup cornmeal; let stand 20 minutes, stirring occasionally. Dissolve yeast in warm water; let stand 5 minutes.

  • Lightly spoon flour into dry measuring cups; level with a knife. Combine cornmeal mixture, flour, 1/2 teaspoon salt, and thyme in a food processor; pulse 4 times or until blended. With processor on, slowly add yeast mixture, honey, and oil through food chute; process until dough forms a ball. Process 1 additional minute. Turn dough out onto a floured surface; knead lightly 4 or 5 times (dough will feel tacky).

  • Place dough in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

  • While dough is rising, remove stems from greens. Wash and coarsely chop. Bring 4 cups water to a boil in a Dutch oven. Add greens, and cook 1 minute, stirring constantly. Remove greens from water with a slotted spoon. Plunge into ice water, and drain. Squeeze out any remaining liquid.

  • Heat pan coated with cooking spray over medium-high heat. Add mushrooms and garlic; sauté 5 minutes or until just tender. Add greens, 1/2 teaspoon salt, vinegar, black pepper, and red pepper; cook 1 minute.

  • Preheat oven to 450°.

  • Punch dough down. Cover and let rest 5 minutes. Divide dough into 4 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), shape each portion into a ball. Roll out into a 7-inch circle. Place on a baking sheet lightly dusted with 2 teaspoons cornmeal.

  • Place 1/2 cup greens mixture on half of each circle leaving a 1-inch border; sprinkle each circle with 1/4 cup cheese. Fold dough over filling until edges almost meet. Bring bottom edge over top edge, and crimp the edges with fingers to form a rim. Place calzones on a baking sheet coated with cooking spray. Combine 1 1/2 teaspoons water and egg white, stirring with a whisk. Brush the calzone tops with egg mixture. Bake the calzones at 450º for 12 minutes or until golden brown.

Nutrition Facts

468 calories; calories from fat 25%; fat 13g; saturated fat 6.4g; mono fat 4.1g; poly fat 1g; protein 18.5g; carbohydrates 70.2g; fiber 5.6g; cholesterol 30mg; iron 5.8mg; sodium 813mg; calcium 388mg.