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Thread: Spinach Calzone

  1. #1

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    * Exported from MasterCook *

    Spinach Calzone

    Recipe By : Cooking Light Magazine, Dec., '00
    Serving Size : 4 Preparation Time :0:00
    Categories : Vegetarian

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3/4 cup 1% low-fat cottage cheese
    1/2 cup low-fat sour cream
    1/4 cup 1/3-less-fat cream cheese, softened -- (2 ounces)
    3 tablespoons grated fresh Parmesan cheese
    1 10-oz pkg frozen chopped spinach, thawed & drained -- squeezed dry
    1 7-oz bottle roasted red bell peppers -- drained & chopped
    1 teaspoon garlic powder
    1/4 teaspoon freshly ground black pepper
    1 10-oz can refrigerated pizza crust
    cooking spray
    1/4 cup shredded part-skim mozzarella cheese -- (1 ounce)
    1/4 cup shredded reduced-fat sharp cheddar cheese -- (1 ounce)
    1 1/2 cups bottled fat-free Italian herb pasta sauce -- (such as Muir Glen)

    1. Preheat oven to 425 degrees.

    2. Combine first 4 ingredients; beat with a mixer at medium speed 2 minutes or until well-blended. Stir in spinach, bell peppers, garlic powder, and black pepper.

    3. Unroll pizza crust onto a baking sheet coated with cooking spray; pat into a 14 x 10-inch rectangle. Spread spinach mixture over half of the crust, leaving a 1-inch border. Sprinkle mozzarella and cheddar over spinach mixture. Fold dough over filling; press edges together to seal.

    4. Bake at 425 degrees for 15 minutes or until browned. Cool on a wire rack 5 minutes. Heat pasta sauce in a small saucepan over medium heat. Cut calzone into 6 squares, and top with sauce.

    Yield: 6 servings (serving size: 1 square and 1/4 cup sauce)

    - - - - - - - - - - - - - - - - - -

    NOTES : Per serving, per recipe:
    289 calories; 9.6 g. fat; 2.8 g. fiber; 24 mg. cholesterol; 778 mg. sodium; 227 mg. calcium

    6 POINTS

    M.C. formatted by Dina (mdkbweiss@erols.com) on 12/2/00.)

  2. Default

    here's a favorite calzone recipe of mine

    Brocolli Olive Calzones (5 Points per calzone)
    2 tsp. olive or vegetable or olive oil
    1 med. onion,chopped (1/2 cup)
    1/2 bag (16 oz)frozen chopped brocolli, thawed and drained
    1/2 tsp. dried thyme leaves
    1/2 tsp. garlic salt
    1/4 cup water
    1 can (2 1/4 oz) sliced ripe olives, drained
    1 egg
    2/3 cup ricotta cheese
    2/3 cup shredded provolone cheese
    1/2 tsp. pepper
    2 cans (10 oz each) refridgerated pizza crust dough

    Heat oven to 425 deg. Heat oil in 12-inch nonstick skillet over medium-high heat. Cook onion in oil about 5 minutes, stirring occassionally, until tender.

    Stir in brocolli, thyme and garlic salt. Add water. Cook uncovered 5 minutes or until liquid has evaporated. Stir in olives remove from heat. Mix together egg, cheeses and pepper.

    Press each can of dough into 11-inch square; cut each into 4 squares. Spread 1 1/2 tablespoons of cheese mixture on each square within one inch of edge. Top each with a rounded 1/4 cup brocolli mixture. Fold squares diagonally in half; pinch edges. Bake on ungreased cookie sheet 15 minutes or until golden brown. 8 servings.

    To freeze: Bake calzones, cool and wrap tightly. About 25 minutes before serving, heat oven to 350 degrees. Place calzones on greased cookie sheet. Bake uncovered about 15 minutes or until heated through.

    You can store it frozen for up to 2 months.

    Cal. 265 (cal from fat 70) Fat 8gr, Cholesterol 40mg, Sodium 610mg, Diet exchanges: 2 starch, 2 vegetable, 1 fat.



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