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.

  • Makes: 8 servings
  • Prep: 45 mins
  • Bake: 20 mins 375°F
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Cheese Calzones
16 ounce loaf frozen bread dough, thawed
10 ounce package frozen chopped spinach, thawed and well-drained
teaspoon dried Italian seasoning, crushed
slightly beaten egg
15 ounce carton low-fat ricotta cheese
cup shredded reduced-fat mozzarella cheese (3 ounces)
cup grated Parmesan cheese
Nonstick cooking spray
8 ounce can low-sodium tomato sauce
teaspoon dried Italian seasoning, crushed
teaspoon garlic salt
  1. Divide bread dough into 8 equal pieces. Place on a floured surface and cover dough with a towel. Let dough rest while preparing filling.
  2. 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.
  3. 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.
  4. 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 Facts (Cheese Calzones)
    Per serving:
  • 258 kcal cal.,
  • 5 g fat
  • (2 g sat. fat,
  • 44 mg chol.,
  • 273 mg sodium,
  • 31 g carb.,
  • 1 g fiber,
  • 16 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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