Spinach Calzone Pizzas
Submitted by hkfooey
Low-calorie calzones made with frozen bread dough, stuffed with spinach, fat-free mozzarella, tomato paste, mushrooms, and a splash of red wine. Golden, cheesy, and guilt-free.
YIELD
6 servingsPREP
15 minCOOK
20 minREADY
35 minFrozen bread dough turns into six individual calzones with minimal effort. Just thaw, divide, pat flat, and fill.
The stuffing is a mix of chopped spinach, fat-free mozzarella, tomato paste, canned mushrooms, garlic, and a splash of red wine that deepens the flavor without adding heaviness.
They bake up golden and crisp on the outside with melty, savory filling inside.
This is a smart shortcut for pizza night when you want something handheld and lighter than delivery.
Chef Tips
- Drain the spinach thoroughly. Squeeze it in a towel until completely dry or the dough will get soggy on the bottom.
- Don’t overstuff. A half cup of filling per calzone is plenty. More than that and the seams pop open during baking.
- Seal the edges firmly with a fork. A loose seal means filling leaks out onto the baking sheet.
- Cut a small slit in the top of each one. Steam needs somewhere to escape or you’ll get a puffy, hollow pocket.
Ingredients
Directions
Heat oven to 375℉ (190℃) Fahrenheit.
Divide bread dough into 6 equal pieces.
On baking sheets sprayed with non-stick cooking spray, pat each piece into a 7-inch circle.
Combine remaining ingredients; mix lightly.
Spoon approximately ½ cup of mixture onto half of each circle.
Fold dough over filling; moisten edges and press together with fork to seal.
Cut small slit in top of each calzone; lightly spray with cooking spray.
Bake at 375℉ (190℃) Fahreneit for 15 to 18 minutes or until golden brown.
Comments
