Back to Spinach Calzones

Print Options


Card Sizes

Spinach Calzones Recipe

Spinach Calzones Recipe

A tube of refrigerated pizza dough and frozen chopped spinach make these impressive appetizers a cinch. "I found the recipe in a cookbook but lightened it up," explains Prospect, Kentucky's Juliet Lodge. "They're wonderful with white wine."
TOTAL TIME: Prep: 25 min. Bake: 10 min. YIELD:6 servings


  • 1 package (10 ounces) frozen chopped spinach
  • 1-1/2 cups (6 ounces) shredded reduced-fat Swiss cheese
  • 1/2 cup fat-free ricotta cheese
  • 1 green onion, sliced
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 1 egg white
  • 1 teaspoon water
  • 1/4 cup shredded Parmesan cheese
  • Pizza sauce, warmed, optional


  • 1. Cook spinach according to package directions; drain well. In a bowl, combine the spinach, Swiss cheese, ricotta cheese, onion, basil, salt, garlic powder and pepper.
  • 2. Roll pizza dough into a 15-in. x 10-in. rectangle; cut into six 5-in. squares. Spoon 1/3 cup spinach mixture onto the center of each square; brush edges of dough with water. Fold one corner over filling to the opposite corner, forming a triangle. Using a fork, crimp edges to seal.
  • 3. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Prick tops with a fork. Lightly beat egg white and water; brush over dough. Sprinkle with Parmesan cheese. Bake at 425° for 10 minutes or until golden brown. Let stand for 5 minutes. Serve with pizza sauce if desired. Yield: 6 servings.

Nutritional Facts

1 each: 268 calories, 11g fat (6g saturated fat), 27mg cholesterol, 579mg sodium, 25g carbohydrate (3g sugars, 2g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 fat.

Reviews for Spinach Calzones

Sort By :
Iliketoeatalotoffood User ID: 3205065 147107
Reviewed Jun. 26, 2008

"It was absolutely delicous. Instantly a family favorite!"

Loading Image

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.