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    You are in: Home / Recipes / Sicilian Calzone Recipe
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    Sicilian Calzone

    Sicilian Calzone. Photo by Annacia

    1/2 Photos of Sicilian Calzone

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    TheGrumpyChef's Note:

    From Fabulous Fat-Free Cooking. This savory pizza turnover makes a terrific dinner, just serve with a tossed salad.

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    Units: US | Metric


    1. 1
      Position the oven rack in the lower third of oven. Preheat oven to 425°F.
    2. 2
      On a lightly floured work surface, roll the dough into a 10-inch circle. Cover and let rest while making the filling.
    3. 3
      In a medium bowl, combine the spinach tomatoes, ricotta, scallions, basil, oregano, garlic, pepper, and salt.
    4. 4
      Spoon the mixture over half of the dough circle to within 1/2-inch of the edge.
    5. 5
      Fold the dough over the filling to close, crimping the edges to seal.
    6. 6
      With a large spatula, transfer the calzone to a baking sheet or to a baking stone in the oven.
    7. 7
      Sprinkle the top with the mozzarella.
    8. 8
      Bake for 20-25 minutes or until the crust browns.
    9. 9
      Cut in half.
    10. 10
      Heat the tomato sauce and serve with the calzone.

    Ratings & Reviews:

    • on October 22, 2013


      I used fresh spinach and drained my ricotta well over a bowl with cheesecloth. I quick chopped the spinach in the food processor and added 1c. shredded mozzarella to the filling and some sliced pepperoni. I also used Pizza Dough for the dough. It's really easy and smelled just like an Italian restaurant while baking. We will be making this again. Thanks for sharing, this is a very versatile recipe!

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    • on April 12, 2010


      What a nice meal! Defrosted a frozen 10 ounce container of chopped spinach. Made a 2 pound batch of bread dough in bread machine, then divided dough into six pieces, and divided the spinach/ricotta mixture between the six round circles and sealed tightly. I assembled and refrigerated earlier in the day, and then baked for 20 minutes and covered with foil the last 5. Thank you TheGrumpyChef for sharing a winner!

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    • on August 25, 2009


      WOW, what a treasure of flavors . Who says that low fat is boring and tasteless! Not only that but you get a huge piece, lol. I used Italian Herb Bread for the Breadmaker for the crust and 1 large regular tomato as I didn't have any Roma. The filling does taste like "something is missing" if you taste it alone before baking but once it pairs with the crust, cheese and sauce the whole becomes diet legal marvel of goodness. Mine was ready at exactly 20 mins.

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    Nutritional Facts for Sicilian Calzone

    Serving Size: 1 (355 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 203.2
    Calories from Fat 19
    Total Fat 2.1 g
    Saturated Fat 0.4 g
    Cholesterol 0.6 mg
    Sodium 797.7 mg
    Total Carbohydrate 38.6 g
    Dietary Fiber 4.4 g
    Sugars 4.6 g
    Protein 8.5 g

    The following items or measurements are not included:

    fat-free ricotta cheese

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