Quick spinach ricotta calzone

6 Servings

Ingredients

Quantity Ingredient
2 tablespoons Water
¼ pounds Mushrooms, sliced
1 cup Frozen Chopped Spinach, thawed and drained
1 cup Nonfat Ricotta Cheese
1 tablespoon Nonfat Parmesan Cheese
2 tablespoons Onion, minced
2 Cloves Garlic, minced
¾ cup Nonfat Mozzerella Cheese, shredded
1 teaspoon Dried Basil
½ teaspoon Salt
¼ teaspoon Pepper
1 pounds Pizza Dough
1 Egg Substitute, Liquid

Directions

Preheat oven to 4000. In a large frying pan, heat 2 tb. water. Add mushrooms and cook over medium heat, stirring occasionally, until mushrooms are limp and liquid evaporates, 4-5 minutes. Add drained spinach and cook, stirring, 1 minute. Set mixture in a colander to drain. In a medium bowl, mix ricotta cheese with Parmesan, onion, garlic, mozzerella, basil, salt, and pepper. Mix in spinach and mushrooms. Separate dough into 6 equal parts. On a lightly floured surface, roll out each part to a 6 in. circle.

With fingertips or a small brush, paint each circle lightly with some olive oil. Divide spinach-mushroom mixture equally among 6 circles. Brush edges with egg wash, fold calzones over and p ress to seal. Paint tops of calzones with a little olive oil. Transfer to a lightly oiled baking sheet.

Bake 15-20 minutes, until calzones are golden brown. Serve at once.

NOTES : For a thicker crust, use frozen bread dough, thawed.

Recipe by: 365 Ways to Cook Vegetarian Posted to Digest eat-lf.v097.n043 by paulsbluff@... on Feb 14, 97.

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