Low Fat Spinach Calzone
Indulge guilt-free in this delicious Low Fat Spinach Calzone recipe, a healthier twist on a classic comfort food. Crafted with whole wheat pizza dough and filled with a creamy blend of part-skim ricotta, mozzarella, and Parmesan cheeses, these calzones burst with flavor thanks to fresh sautéed spinach, aromatic garlic, and a medley of dried herbs like oregano and basil. Perfectly golden and crisp after just 25 minutes in the oven, these wholesome hand pies are ideal as a satisfying lunch, dinner, or appetizer. Serve them warm with optional marinara sauce for dipping and enjoy the perfect combination of hearty, cheesy, and nutritious. Ready in under an hour, this spinach calzone recipe is your ultimate go-to for a light yet filling meal that doesn’t skimp on taste!
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Recipe Information
Ingredients
- 1 pound Whole wheat pizza dough
- 6 cups Fresh spinach
- 1 cup Part-skim ricotta cheese
- 1 cup Part-skim mozzarella cheese, shredded
- 2 tablespoons Grated Parmesan cheese
- 2 cloves Garlic, minced
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Olive oil
- 1 Egg white, lightly beaten
- 0.5 cup Marinara sauce (for dipping, optional)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
In a large skillet over medium heat, add the olive oil. When hot, add the minced garlic and sauté for about 30 seconds until fragrant.
Add the spinach to the skillet and cook, stirring occasionally, until wilted, about 3-4 minutes. Remove from heat and let it cool slightly. Once cool, squeeze out any excess liquid from the spinach and chop it finely.
In a mixing bowl, combine the chopped spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, oregano, basil, salt, and black pepper. Mix well until the filling is smooth and evenly combined.
On a lightly floured surface, divide the pizza dough into 4 equal portions. Roll each portion into a circle about 6 inches in diameter.
Place a quarter of the spinach mixture onto one half of each dough circle, leaving a 1/2-inch border around the edge.
Brush the edges of the dough circles lightly with the beaten egg white to help seal them. Fold the other half of the dough over the filling to form a half-moon shape. Press the edges together firmly, then crimp with a fork to seal completely.
Transfer the calzones to the prepared baking sheet. Brush the tops lightly with more of the beaten egg white for a golden brown finish.
Using a sharp knife, cut 2-3 small slits on the top of each calzone to allow steam to escape during baking.
Bake in the preheated oven for 20-25 minutes until the calzones are golden brown and cooked through.
Allow the calzones to cool for a few minutes before serving. Serve with marinara sauce for dipping, if desired.
Nutrition Facts
Calories |
2101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.8 g | 92% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 5255 mg | 228% | |
| Total Carbohydrate | 265.9 g | 97% | |
| Dietary Fiber | 40.6 g | 145% | |
| Total Sugars | 22.5 g | ||
| Protein | 111.2 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1843 mg | 142% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 1543 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
