Thursday, July 8, 2010

Spinach and Cheese Calzones

"Better Homes and Gardens New Dieter's Cookbook"

Spinach and Cheese Calzones: Makes 8 (7 points each)

For those with picky eaters, you can leave the spinach mixture out of some of these. I had to make one just cheese for my son: "Picky Nicky"

1 ( 16 oz) loaf frozen bread dough, thawed
1/2 c. chopped onion
1 T. water
2 cloves garlic, minced
1 ( 10 oz. ) package frozen spinach
1 tsp. Italian seasoning
1 egg, slightly beaten
1 ( 15 oz.) container part skim ricotta cheese
1 c. part skim shredded mozzarella cheese
1/4 c. grated Parmesan cheese
1 ( 8 oz) can pizza sauce ( I make my own)

Divide dough into 8 equal sized pieces. Roll out into a 6-7" circle on a floured counter.
In a skillet coated with cooking spray, mix the onion and garlic with water. Cover and cook until tender. Add the frozen spinach. Cover and cook until thawed. Break apart and remove cover. Cook until water is evaporated.
Meanwhile, in a large bowl, mix the ricotta, egg, mozzarella and parmesan cheese.
Spoon about 2 T. spinach mixture into the center of each rolled out circle. Top with about 1/4 c. cheese mixture. Moisten edges with water and fold over. Flute edges. Place calzones on a large baking sheet coated with cooking spray. Prick the tops with a fork. Bake at 375 for 15-20 minutes or until golden. Heat pizza sauce and serve over the top of the Calzones.

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