Tuesday, October 25, 2005

Mini Spinach Calzones


10 ounces boiled chopped spinach
3/4 cup lite ricotta cheese
1/2 cup shredded reduced fat mozzarella cheese
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
1 pound of white bread dough
2/3 cup marinara sauce and extra for dipping


Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.

In a medium bowl, combine the spinach, ricotta, mozarella, salt, pepper and nutmeg.

On a lightly floured surface, roll the dough to 1/8" thickness. Using a 3" round cookie cutter or glass (i used a glass) cut out dough rounds. Gather the scraps together, reroll, and cut out rounds until all the dough has been used.

Evenly divide the sauce among the rounds spooning it in the center of each. Top with the spinach mixture. Dip your finger in water and rub around the edges of the doutgh to moisten. fold the rounds in half pressing the edges together. Using a fork, firmly press the seams to seal the edges. Place on the prepared baking sheet and coat with cooking spray.

Bake for 15 minutes or until the crust is golden brown. Let cool for 5 minutes, then remove from the baking sheet.

Makes 28 calzones.
Per calzone: 65 calories, 2g fat


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