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Location: Texas, United States

Tuesday, March 01, 2011

Spinach Calzones

Quick and easy. I used fat-free ricotta and part-skim mozzarella to make them a little lighter. The original recipe doesn’t call for egg in the cheese mixture, but I like it that way. From Woman’s World magazine.

1 lb pizza dough (I use Pillsbury in the can)
1 container (15 oz) ricotta cheese
1 cup shredded mozzarella
1 cup frozen spinach, thawed and drained
½ tsp garlic powder
½ tsp salt
¼ tsp Italian seasoning
¼ tsp pepper
2 eggs, divided
1 cup marinara sauce, heated

Unroll dough and divide into 4 sections. Preheat oven to 4250. Coat large baking sheet with cooking spray. (or use Reynold’s Release) Combine next seven ingredients. Separate 1 egg. Add white (and a tiny bit of yolk if you wish) to cheese mixture. Put 2/3 cup cheese mixture on each pizza dough section and fold over. Using fork, seal edges. Place on baking sheet. Beat remaining egg and brush on top. Bake 15-20 minutes or until golden. Serve with marinara. Makes 4 servings.

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