Low Fat Monday: Mini Spinach Calzones

[Guest guest]

* Exported from MasterCook *

 

Mini Spinach Calzones

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 38

Serving Size : 25 Preparation Time :0:00

Categories : Appetizers And Snacks Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 ounces frozen chopped spinach -- thawed

and well-drained

(1/2 of a 10-ounce package)

4 ounces reduced-fat cream cheese -- (Neufchatel)

softened

(1/2 of an 8-ounce package)

2 tablespoons finely chopped green onion

1 tablespoon grated Parmesan cheese

1 dash pepper

10 ounces packaged refrigerated pizza dough

water

1 tablespoon milk

light spaghetti sauce -- (optional)

 

Using refrigerated pizza dough takes the work out of these pizza pockets,

while spinach and reduced-fat cream cheese keep them good for you.

 

For filling, in a small mixing bowl stir together the spinach, cream

cheese, green onion, Parmesan cheese, and pepper. Set aside.

 

Unroll pizza dough. On a lightly floured surface, roll dough into a

15-inch square. Using a knife, cut into twenty-five 3-inch squares. Spoon

a rounded teaspoon of filling onto each dough square. Brush edges of each

square with water. Lift a corner of each square and stretch dough over the

filling to the opposite corner, making a triangle. Press edges of the

dough well with fingers or a fork to seal.

 

Line a baking sheet with foil; lightly grease the foil. Arrange the

calzones on the baking sheet. Prick tops of calzones with a fork. Brush

milk over the calzones. Bake in a 425F oven for 8 to 10 minutes or until

golden. Let stand for 5 minutes before serving. If desired, serve with

light spaghetti sauce. Makes 25 calzones.

 

Preparation time: 30 minutes. Baking time: 8 minutes. Cooling time: 5

minutes.

 

Per calzone: 38 Calories; 2 G Total fat; 1 G Saturated fat; 4 MG

Cholesterol; 63 MG Sodium; 5 G Carbohydrate; 0 G Fiber; 1 G

Protein. Exchanges: 1/2 starch.

 

 

 

- - - - - - - - - - - - - - - - - -