Spinach-Cheese Calzones With Tomato Sauce

Course : Italian
Serves: 8
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1 pound white bread dough loaf -- frozen
1 package frozen chopped spinach -- thawed and drained (10-ounce)
1 spray vegetable cooking spray
1/2 cup chopped onion
1/2 cup ricotta cheese -- part skim milk
1/2 cup neufchatel-type cheese with herbs and spices
1/8 teaspoon pepper
1 large egg -- lightly beaten
1 cup tomato -- unpeeled, seeded and chopped
1/4 teaspoon salt
1/4 teaspoon dried whole basil
1/4 teaspoon dried whole oregano
8 ounces tomato sauce

Preparation / Directions:

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; 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.

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