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.
From EatingWell: September/October 1995, The Essential EatingWell Cookbook (2004)
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)
- Position rack in lowest position; preheat oven to 450°F. Sprinkle a baking sheet generously with cornmeal.
- Prepare Whole-Wheat Pizza Dough, if using.
- 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.
- 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.
- 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: 368 calories; 13 g fat (5 g sat, 6 g mono); 25 mg cholesterol; 92 g carbohydrates; 22 g protein; 11 g fiber; 2138 mg sodium; 917 mg potassium.
Nutrition Bonus: Vitamin A (190% daily value), Vitamin C (60% dv), Fiber (40% dv), Folate (39% dv), Iron (30% dv), Calcium (25% dv).
3 1/2 Carbohydrate Serving
Exchanges: 5 starch, 3 vegetable, 1/2 medium-fat meat, 1 fat