Total Time
40mins
Prep 20 mins
Cook 20 mins

This is a sneaky way to get kids to eat their veggies!! I try to lighten this up by using fat free cheese.

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F
  2. Line large cookie with nonstick aluminum foil.
  3. Remove pizza dough from tube; unroll dough on center of cookie sheet.
  4. With fingertips, press dough into 13 x 9-inch rectangle.
  5. Cut dough vertically in half to make 2 smaller rectangles.
  6. Place provolone slices all over dough, overlapping slightly and leaving 1/2-inch border around edges of dough.
  7. In nonstick 12-inch skillet, heat oil over medium-high heat until hot; add onion and cook 3 to 4 minutes or until tender, stirring occasionally.
  8. Add garlic and mushrooms and cook 2 to 3 minutes, stirring frequently.
  9. Add spinach and cook until spinach wilts and liquid evaporates, stirring constantly.
  10. Stir in olives, tomato paste, salt and pepper.
  11. With slotted spoon, spread spinach mixture over half of provolone slices on each rectangle, leaving a 1/2-inch border around edges of dough.
  12. Fold other half of dough over filling; pinch edges together to seal.
  13. Cut 2 slits in top of each calzone to allow steam to escape during baking. Bake 20 to 25 minutes or until golden.
  14. Let calzones stand 5 minutes.
  15. With serrated knife, cut each calzone into 4 slices to serve.