Spinach-Cheese Calzones With Tomato Sauce

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* Exported from MasterCook *

 

Spinach-Cheese Calzones With Tomato Sauce

 

Recipe By : Cooking Light Magazine, March/April 1992, page 122

Serving Size : 8 Preparation Time :0:00

Categories : Sandwiches Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 pound frozen loaf white bread dough

10 ounces frozen chopped spinach -- thawed and drained

Vegetable cooking spray

1/2 cup chopped onion

1/2 cup lite ricotta cheese

1/2 cup Neufchatel-style cheese with herbs -- (4

ounces)

and spices

1/8 teaspoon pepper

1 egg -- lightly beaten

1 cup seeded and chopped unpeeled tomato

1/4 teaspoon salt

1/4 teaspoon dried whole basil

1/4 teaspoon dried whole oregano

8 ounces no-salt-added tomato sauce

 

Thaw bread dough.

 

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; sauté 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 1/8-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 1/4 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 375F for 20 minutes or until golden. Remove from oven, and

lightly coat again with cooking spray; keep calzones warm. Combine

tomato and next 4 ingredients in a small saucepan. Bring to a boil;

reduce heat to medium, and cook 10 minutes. Serve with calzones.

 

Yield: servings (about 239 calories per sandwich and 2 tablespoons

sauce).

 

PROTEIN 10.4 / FAT 7 / CARBOHYDRATE 35.1 / CHOLESTEROL 40 / IRON 1.2 /

SODIUM 481 / CALCIUM 115

 

 

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