Spinach Artichoke Calzones
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 360.5
- Total Fat: 12.9 g
- Cholesterol: 46.4 mg
- Sodium: 919.5 mg
- Total Carbs: 35.8 g
- Dietary Fiber: 3.5 g
- Protein: 27.2 g
View full nutritional breakdown of Spinach Artichoke Calzones calories by ingredient
Introduction
Another lighter adaptation of Rachel Ray's version Another lighter adaptation of Rachel Ray's versionNumber of Servings: 8
Ingredients
-
2 cups part skim 1% cottage cheese
1/4 teaspoon nutmeg, freshly grated or a few pinches ground
A few grinds black pepper
1/2 cup (a couple of handfuls) grated Kraft reduced fat Parmesan cheese, plus extra, for sprinkling
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
1 (15-ounce) can quartered artichoke hearts, drained and coarsely chopped
2 cloves garlic, finely chopped
2 (10-ounce) tubes refrigerated pizza dough
2 cups shredded part-skim mozzarella
1/2 lb ground turkey
2 cups tomato sauce, for dipping
Directions
Preheat oven to 425 degrees F.
Brown turkey.
Combine first 7 ingredients and turkey in a bowl. Roll each pizza dough out on a cookie sheet, and halve each cross-wise. Spread 1/2 cup mozzarella and up to 1/4 of filling on each rectangle. Work on just half of the surface of each rectangle of dough, then fold dough over top of filling and pinch edges firmly to seal. For a half-moon "pizza parlor" look to your calzones, mound filling into a half-moon shape, fold dough over top trim edges of dough to follow the rounded shape, then seal edges.
Tie strips of dough scraps in knots, brush with garlic oil and sprinkle with grated cheese. Bake knots with calzones.
If your dough tears, remove a little of the filling and repair. Repeat the process, spacing the calzones evenly on baking sheet. Bake the calzones for 12 to 15 minutes or until golden brown all over. Serve calzones with warm tomato or pizza sauce for dunking.
Cook's Note: Freeze any remaining filling in a small plastic container and use it to stuff a chicken breast on another day.
Number of Servings: 8
Recipe submitted by SparkPeople user MZ_NO_ROLLS.
Brown turkey.
Combine first 7 ingredients and turkey in a bowl. Roll each pizza dough out on a cookie sheet, and halve each cross-wise. Spread 1/2 cup mozzarella and up to 1/4 of filling on each rectangle. Work on just half of the surface of each rectangle of dough, then fold dough over top of filling and pinch edges firmly to seal. For a half-moon "pizza parlor" look to your calzones, mound filling into a half-moon shape, fold dough over top trim edges of dough to follow the rounded shape, then seal edges.
Tie strips of dough scraps in knots, brush with garlic oil and sprinkle with grated cheese. Bake knots with calzones.
If your dough tears, remove a little of the filling and repair. Repeat the process, spacing the calzones evenly on baking sheet. Bake the calzones for 12 to 15 minutes or until golden brown all over. Serve calzones with warm tomato or pizza sauce for dunking.
Cook's Note: Freeze any remaining filling in a small plastic container and use it to stuff a chicken breast on another day.
Number of Servings: 8
Recipe submitted by SparkPeople user MZ_NO_ROLLS.
