Spinach Ricotta Calzone
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Pizza dough for a 12" Pizza (raw)6 oz. raw spinach, cleaned and chopped1/2 sm. onion, diced1 cl. garlic, mincedOlive Oil sprayLemon Wedge1 t. dried dillSalt, to tasteDried oreganoDried basil1 oz. (1/4 c.) shredded part-skim mozzarella1/4 c. Light Ricotta CheeseCornmeal for dusting the panPizza sauce for dipping (not included in nutrition info)
Preheat the oven to 425.
Saute the onion and garlic in a pan coated with olive oil spray. Add the spinach (leave a bit of water on the leaves) and dried dill and cook until the spinach has wilted and some of the liquid has evaporated. Turn off the heat and stir in the juice from the lemon wedge.
Roll the pizza dough into a 12" circle, and cut in half. One one half of one piece of dough, spread 2 T. ricotta cheese, leaving a 1" border. Sprinkle with basil and oregano. Put half the spinach mixture on top of the cheese, and sprinkle with half of the mozzarella. Fold over the dough and crimp or roll to secure. Pierce the top of the calzone with a fork to allow steam to escape. Repeat to make the other calzone.
Sprinkle the cornmeal on a pizza crisper or baking sheet and place the calzones on top of the cornmeal (it will keep them from sticking). You may wish to brush the tops of the calzones with skim milk to encourage browning.
Bake for 11-14 minutes, or until lightly browned. Serve with pizza sauce.
Serves 2; this recipe can easily be multiplied.
Number of Servings: 2
Recipe submitted by SparkPeople user KHBERGER03.
Saute the onion and garlic in a pan coated with olive oil spray. Add the spinach (leave a bit of water on the leaves) and dried dill and cook until the spinach has wilted and some of the liquid has evaporated. Turn off the heat and stir in the juice from the lemon wedge.
Roll the pizza dough into a 12" circle, and cut in half. One one half of one piece of dough, spread 2 T. ricotta cheese, leaving a 1" border. Sprinkle with basil and oregano. Put half the spinach mixture on top of the cheese, and sprinkle with half of the mozzarella. Fold over the dough and crimp or roll to secure. Pierce the top of the calzone with a fork to allow steam to escape. Repeat to make the other calzone.
Sprinkle the cornmeal on a pizza crisper or baking sheet and place the calzones on top of the cornmeal (it will keep them from sticking). You may wish to brush the tops of the calzones with skim milk to encourage browning.
Bake for 11-14 minutes, or until lightly browned. Serve with pizza sauce.
Serves 2; this recipe can easily be multiplied.
Number of Servings: 2
Recipe submitted by SparkPeople user KHBERGER03.
Nutritional Info Amount Per Serving
- Calories: 364.2
- Total Fat: 8.0 g
- Cholesterol: 15.7 mg
- Sodium: 886.3 mg
- Total Carbs: 56.2 g
- Dietary Fiber: 4.2 g
- Protein: 16.7 g
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