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Nutrition Facts
Nutrition facts per serving:
- Calories 56
- Protein(gm)2
- Carbohydrate(gm)8
- Fat, total(gm)2
- Cholesterol(mg)4
- Saturated fat(gm)1
- Sodium(mg)125
Mini Spinach Calzones
Cool: 15 mins
Bake: 8 hrs to 10 hrs
Oven: 400°F
Ingredients
- Nonstick cooking spray
- 1/2 10 ounce package frozen chopped spinach, thawed and well-drained
- 1/2 8 ounce package reduced-fat cream cheese (Neufchatel), softened
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons chopped green onion
- 1/4 teaspoon ground black pepper
- 1 13.8 ounce package refrigerated pizza dough
- 1 egg white
- 1 tablespoon water
- 1 tablespoon grated Parmesan cheese
Directions
Preheat oven to 400 degrees F. Line 2 baking sheets with foil; lightly coat the foil with cooking spray. Set baking sheets aside. For filling, in a medium bowl, stir together spinach, cream cheese, 2 tablespoons Parmesan cheese, green onion, and pepper. Set aside.
Unroll pizza dough on a lightly floured surface; roll dough into a 15-inch square. Using a pizza cutter or sharp knife, cut into twenty five 3-inch squares. Spoon a slightly rounded teaspoon of filling onto the center of each square. In a small mixing bowl use a fork to combine egg white and water. Brush edges of dough squares with egg white mixture. Lift a corner of each square and stretch dough over filling to opposite corner, making a triangle. Press edges with the tines of a fork to seal.
Arrange the calzones on prepared baking sheets. Prick tops of calzones with fork. Brush tops of calzones with egg white mixture. Sprinkle with remaining 1 tablespoon Parmesan cheese. Bake one sheet at a time for 8 to 10 minutes or until golden brown. Cool slightly on baking sheets. Serve warm.
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Make Ahead Tip:
The spinach filling may be made the day ahead. Cover and chill in refrigerator. Let stand at room temperature for 30 minutes to soften, if necessary.
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