SPINACH AND ROASTED RED PEPPER CALZONE

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Spinach and Roasted Red Pepper Calzone image

from 'The Essential Eating Well Cookbook' Per Calzone: 368 Calories; 8 G fat (3 G sat, 2 G mono); 61 G Carbs; 16 G Protein; 10 G Fiber Note: You can use whatever kind of dough you want with this recipe. It doesn't have to be whole-wheat.

Provided by GothicGranola

Categories     < 60 Mins

Time 40m

Yield 4 calzones

Number Of Ingredients 7

cornmeal, for dusting
1 lb whole wheat pizza dough
3/4 cup prepared marinara sauce
1 (10 ounce) package frozen chopped spinach, thawed and drained
salt & freshly ground black pepper, to taste
1 (7 1/2 ounce) jar roasted red peppers, rinsed and sliced (1/2 cup)
3/4 cup crumbled feta (3 oz) or 3/4 cup ricotta cheese (3 oz)

Steps:

  • Position rack in lowest position; preheat oven to 450 degrees F. Sprinkle a baking sheet generously with cornmeal.
  • Prepare Whole-Wheat Pizza Dough, or other dough.
  • On a lightly floured surface, divide the dough into 4 pieces. Roll each piece into an 8-inch circle. Spread 2 Tbsp 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 filling. Fold the edges over and crimp with a fork to seal. Transfer the clazones to the prepared baking sheet.
  • Bake the calzones for 12 to 15 minutes, or until golden. Let cool slightly before serving.

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