Cheese Calzones

Thanks to the reduced-fat products in this recipe, you can indulge in these cheese-stuffed Italian turnovers. Plan ahead and thaw the dough overnight in the refrigerator.

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  • 1 16 ounce loaf frozen bread dough, thawed
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 10 ounce package frozen chopped spinach, thawed and well-drained
  • 1 teaspoon dried Italian seasoning, crushed
  • 1 slightly beaten egg
  • 1 15 ounce carton low-fat ricotta cheese
  • 3/4 cup shredded reduced-fat mozzarella cheese (3 ounces)
  • 1/4 cup grated Parmesan cheese
  • Nonstick cooking spray
  • 1 8 ounce can low-sodium tomato sauce
  • 1/2 teaspoon dried Italian seasoning, crushed
  • 1/4 teaspoon garlic salt
Divide bread dough into 8 equal pieces. Place on a floured surface and cover dough with a towel. Let dough rest while preparing filling.
For filling, in a small covered saucepan cook onion and garlic in a small amount of boiling water until onion is tender. Drain. Stir in spinach and the 1 teaspoon Italian seasoning. In a bowl stir together egg, ricotta cheese, mozzarella cheese, and Parmesan cheese.
Roll each piece of dough into a 6-inch circle. Spread 2 tablespoons of the spinach mixture over half of each circle, spreading to within 1/2 inch of edge. Top with 1/4 cup of the cheese mixture. Moisten edges of dough with water. Fold each circle in half, pinching edges or pressing edges together with a fork. Prick tops with a fork. Lightly coat an extra large baking sheet with nonstick cooking spray; place calzones on sheet.
Bake in a 375 degree F oven for 20 to 25 minutes or until golden. Meanwhile, in a small saucepan stir together tomato sauce, the 1/2 teaspoon Italian seasoning, and the garlic salt. Heat through over medium heat. Serve with calzones. Makes 8 servings.

nutrition information

Per Serving: cal. (kcal) 258, Fat, total (g) 5, chol. (mg) 44, sat. fat (g) 2, carb. (g) 31, fiber (g) 1, pro. (g) 16, sodium (mg) 273, Percent Daily Values are based on a 2,000 calorie diet
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