Spinach & Roasted Red Pepper Calzones

3.4 (8)
Spinach & Roasted Red Pepper Calzones

Using our quick food processor pizza dough or purchased dough, these stuffed turnovers are as easy to make as a flat pizza. If you like, serve the calzones with a bowl of extra sauce for dipping.

Yield: 4 calzones
Active Time: 25
Total Time: 40


  • Cornmeal, for dusting
  • 1 pound Whole-Wheat Pizza Dough, (recipe follows) or other prepared dough
  • 3/4 cup prepared marinara sauce, or Basic Tomato Sauce (recipe follows)
  • 1 10-ounce package frozen chopped spinach, thawed and drained
  • Salt & freshly ground pepper, to taste
  • 1 7-ounce jar roasted red peppers, rinsed and sliced (1/2 cup)
  • 3/4 cup crumbled feta, or ricotta salata cheese (3 ounces) (see Note)


  1. Position rack in lowest position; preheat oven to 450°F. Sprinkle a baking sheet generously with cornmeal.
  2. Prepare Whole-Wheat Pizza Dough, if using.
  3. Divide the dough into 4 pieces on a lightly floured surface,. Roll each piece into an 8-inch circle. Spread 2 tablespoons sauce on the lower half of each circle, leaving a 1-inch border. Season spinach with salt and pepper and distribute it over the sauce. Top with roasted red peppers and cheese.
  4. Brush the border with cold water and fold the top half of each circle over the filling. Fold the edges over and crimp with a fork to seal. Transfer the calzones to the prepared baking sheet.
  5. Bake the calzones for 12 to 15 minutes, or until golden. Let cool slightly before serving.

Tips & Notes

  • Ingredient Note: Ricotta salata is ricotta cheese that has been aged with salt. Look for it in a specialty cheese shop or gourmet food store.

This Recipe Calls For:


Nutrition Per Serving

calories 368
fat 13 g (5 g sat, 6 g mono)
cholesterol 25 mg
carbohydrates 92 g
protein 22 g
fiber 11 g
sodium 2138 mg
potassium 917 mg

Nutrition Bonus Vitamin A (190% daily value), Vitamin C (60% dv), Fiber (40% dv), Folate (39% dv), Iron (30% dv), Calcium (25% dv).

Carbohydrate Serving 3 1/2

Exchanges 5 starch, 3 vegetable, 1/2 medium-fat meat, 1 fat

From EatingWell September/October 1995, The Essential EatingWell Cookbook (2004)