Spinach-cheese calzones with tomato sauce
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 1-pound | |
| Frozen | ||
| 1 | pack | Frozen chopped spinach -- |
| Thawed and drained | ||
| (10-ounce) | ||
| White bread dough loaf -- | ||
Directions
Vegetable cooking spray ½ cup chopped onion ½ cup ricotta cheese, part skim milk ½ cup Neufchatel-type cheese with herbs and spices ⅛ teaspoon pepper 1 egg ~- lightly beaten 1 cup tomato -- unpeeled, seeded -- and chopped ¼ teaspoon salt ¼ teaspoon dried whole basil ¼ teaspoon dried whole oregano 1 8-ounce tomato sauce can Thaw bread dough using one of the following methods: - Remove frozen loaf from package, and wrap in plastic wrap; let thaw in refrigerator 8 hours. Remove plastic wrap, and place on a lightly floured surface; let stand 30 minutes, or. - Remove frozen loaf from package, and place on a lightly floured surface. Cover with plastic wrap; let thaw 3 hours. Press spinach between paper towels until barely moist; set aside.
Coat a medium skillet with cooking spray; place over medium heat until hot. Add onion; saute 3 minutes or until tender. Remove from heat; add ricotta cheese and next 3 ingredients, stirring well. Add spinach, stirring well; remove from heat. Divide dough into 8 equal portions. Working with 1 portion at a time (cover remaining portions to keep dough from drying out), roll each portion to ⅛-inch thickness. Place on a large baking sheet coated with cooking spray, and pat each portion into a 6-inch circle with floured fingertips.
Spoon ¼ cup spinach mixture onto half of each circle; moisten edges of dough with water. Fold dough over filling; press edges together with a fork to seal. Lightly coat with cooking spray. Bake at 375x for 20 minutes or until golden. Remove from oven, and lightly coat again with cooking spray; Keep calzones warm. Comtine tomato and next 4 ingredients in a small saucepan. Bring to a boil; reduce heat to medium, and cook 10 minutes. Serve with calzones.
239 calories per sandwich and two tablespoons of sauce.
Recipe By : Cooking Light, Mar/Apr, p.122
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