Spinach and Red-Pepper Calzones

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 344.6
  • Total Fat: 14.2 g
  • Cholesterol: 15.0 mg
  • Sodium: 1,067.3 mg
  • Total Carbs: 41.4 g
  • Dietary Fiber: 2.5 g
  • Protein: 15.3 g

View full nutritional breakdown of Spinach and Red-Pepper Calzones calories by ingredient
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Adapted from a Gourmet magazine recipe which had too much fat. Adapted from a Gourmet magazine recipe which had too much fat.
Number of Servings: 4


    1 1/2 tbsp cornmeal
    1 large onion, halved and sliced
    1 tbsp olive oil, for brushing at end
    2 garlic cloves, minced
    5 oz. baby spinach (8 cups packed)
    4 roasted red peppers, cut up (1 cup)
    12 small black olives
    1 container refrigerator pizza dough (I used 10 oz local brand)
    1/4 lb (1 cup) reduced fat shredded mixed cheese (I used a Kraft Italian mix)


Preheat oven to 500. Sprinkle cornmeal on baking sheet. Spray skillet with cooking spray. Saute onion over medium heat until beginning to brown. Add garlic to saute. Add spinach and cook until wilted. Stir in red peppers, olives and black pepper to taste. Remove from heat. Roll out dough and cut into quarters. Shape quarters into 8 inch square. Put 1/4th filling on each square in corner to fill lower half. Leave about a 1 inch border. Fold dough over to enclose filling. Seal edges. Either pinch and roll or use a fork and press down. Transfer calzones to baking shee. Cut 3 steam vents in the top of each calzone. Brush tops with olive oil. Bake until golden-brown.

Number of Servings: 4

Recipe submitted by SparkPeople user CFMOSS.

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