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

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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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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    • 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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    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
    47%
    Total Fat 2.1 g
    3%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.6 mg
    0%
    Sodium 797.7 mg
    33%
    Total Carbohydrate 38.6 g
    12%
    Dietary Fiber 4.4 g
    17%
    Sugars 4.6 g
    18%
    Protein 8.5 g
    17%

    The following items or measurements are not included:

    fat-free ricotta cheese

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