Spinach Calzones

Name: Spinach Calzones
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6 servings.
Ingredients: 1 package (10 ounces) frozen chopped spinach; 1-1/2 cups 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 large egg white; 1 teaspoon water; 1/4 cup shredded Parmesan cheese; Pizza sauce, warmed, optional

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."

Ingredients

1 package (10 ounces) frozen chopped spinach
1-1/2 cups 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 large egg white
1 teaspoon water
1/4 cup shredded Parmesan cheese
Pizza sauce, warmed, optional

Directions

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.
Roll pizza dough into a 15x10-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.
Place in a 15x10x1-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.

Nutrition 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.

Originally published as Swiss Spinach Calzones in Light & Tasty August/September 2005