Spinach Gruyere Calzones

Yields: 6 (5-inch) calzones | 7 pts per serving

My rating:

These calzones are delicious - savory and so filling! Another hit from the Better Homes & Gardens Vegetarian Cookbook. I have no idea what Gruyere cheese is, but the Swiss cheese works wonderfully. Enjoy!

Ingredients:

1 (10-oz) package frozen chopped spinach
1½ cups shredded Gruyere or Swiss cheese (6 oz)
½ cup fat-free ricotta cheese
1 green onion (scallion), sliced (about 2 Tb)
½ tsp. dried basil, crushed
¼ tsp. garlic powder (I recommend using 2-3 minced garlic cloves)
¼ tsp. black pepper
1 (10-oz) package refridgerate pizza dough (room temperature)
water
1/4 cup Eggbeaters
1 tsp water
¼ cup grated Parmesan cheese

Directions:

Set out pizza dough until room temperature and manageable.

Place spinach in covered microwave-safe container and microwave for 9 minutes on High. Stir with fork and heat for 2 more minutes on High. Drain well.

In a large mixing bowl stir together the spinach, Gruyere or Swiss cheese, ricotta cheese, green onion, basil, garlic, and pepper.

Roll or stretch dough into a 15x10" rectangle. Cut into six 5-inch squares. Divide spinach mixture among squares. Brush edges with water. Lift one corner and stretch dough over to the opposite corner. Press edges of dough well with a fork to seal.

Arrange calzones on a greased baking sheet. Prick tops with a fork. Combine the Eggbeaters and 1 tsp water; brush over calzones. Sprinkle with Parmesan cheese. Bake in a 425º oven about 15 minutes or until golden brown. Let stand for 5 minutes before serving.

Yields: 6 calzones.

Nutritional Info:

(per calzone) 348 calories, 10.5 g. fat, 3.8 g. fiber (7 points)

Original Source: Better Homes & Gardens Vegetarian
(I altered some of the ingredients to fat-free or reduced-fat for a more healthy alternative to this recipe)
Photo Credit: Better Homes & Gardens Vegetarian