Prep 20 mins
Cook 25 mins
From Fabulous Fat-Free Cooking. This savory pizza turnover makes a terrific dinner, just serve with a tossed salad.
- 4 ounces frozen French bread dough, thawed
- 2 cups chopped spinach, leave blanched, drained, and squeezed dry
- 2 plum tomatoes, diced
- 1 cup fat-free ricotta cheese
- 1 tablespoon scallion, finely chopped
- 1⁄2 teaspoon dried oregano
- 1 tablespoon fresh basil, finely chopped
- 1 garlic clove, minced
- 1⁄4 teaspoon ground black pepper
- 1 pinch salt
- 1 tablespoon shredded fat free mozzarella cheese
- 1⁄2 cup tomato sauce, with Italian seasonings
- Position the oven rack in the lower third of oven. Preheat oven to 425°F.
- On a lightly floured work surface, roll the dough into a 10-inch circle. Cover and let rest while making the filling.
- In a medium bowl, combine the spinach tomatoes, ricotta, scallions, basil, oregano, garlic, pepper, and salt.
- Spoon the mixture over half of the dough circle to within 1/2-inch of the edge.
- Fold the dough over the filling to close, crimping the edges to seal.
- With a large spatula, transfer the calzone to a baking sheet or to a baking stone in the oven.
- Sprinkle the top with the mozzarella.
- Bake for 20-25 minutes or until the crust browns.
- Cut in half.
- Heat the tomato sauce and serve with the calzone.
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 Recipe #43740 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!
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!
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 Recipe #26605 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.