Spinach and Ricotta Calzones
Greek Salad
Ingredients
- 1 lb deli pizza dough
- 3 large eggs
- 1 (15-oz) carton reduced-fat ricotta cheese
- 1 (10-oz) pkg frozen chopped spinach, thawed and squeezed dry
- 1½ cups shredded mozzarella cheese
- ½ cup shredded Parmesan cheese
- ¼ tsp salt
- ¼ tsp pepper
- 1 (15.5-oz) jar all-natural marinara sauce
Instructions
- Preheat oven to 425°F.
- Cut dough into 6 equal pieces; press into large rounds.
- Lightly beat 2 eggs.
- Combine ricotta, spinach, mozzarella, Parmesan, 2 beaten eggs, salt and pepper.
- Spoon one-sixth of the filling onto each piece, fold in half, and press edges to seal.
- Place calzones on a lightly greased baking sheet.
- Lightly beat remaining egg; brush each calzone with egg.
- Bake 10 to 15 minutes.
- Serve 2 calzones with ½ cup heated marinara sauce for dipping.
- Cool and wrap 4 calzones tightly with plastic wrap; refrigerate up to 3 days or freeze.
Side Dish Ingredients
- 1 small head romaine lettuce, chopped
- ¼ cup crumbled feta cheese
- 1 pint grape tomatoes
- 1 small cucumber, sliced
- ¼ cup pitted kalamata olives
- 3 Tbsp Greek vinaigrette
Side Dish Instructions
- Combine all ingredients in a serving bowl; toss to coat.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 2 | |
| Calories |
460
|
270
|
730
|
| Fat (g) | 16 | 18 | 34 |
| Sat. Fat (g) | 6 | 5 | 11 |
| Protein (g) | 28 | 8 | 36 |
| Carb (g) | 45 | 23 | 68 |
| Fiber (g) | 7 | 4 | 11 |
| Sodium (mg) | 1190 | 610 | 1800 |
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