Low Sodium Spinach Calzone
Savor every bite of this wholesome and flavorful Low Sodium Spinach Calzone! Crafted with a homemade dough that's easy to prepare, these golden-baked pockets are stuffed with a nutritious and creamy filling of fresh spinach, part-skim ricotta, low-sodium shredded mozzarella, and aromatic garlic and basil. Perfect for those looking to reduce their sodium intake without sacrificing flavor, this recipe delivers a well-balanced meal in just under an hour. Serve these irresistible calzones fresh from the oven as a satisfying lunch, dinner, or party appetizer, and enjoy the perfect combination of crisp exterior and gooey, cheesy spinach goodness inside.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 packet Instant yeast
- 2 tablespoons Olive oil
- 1 cup Warm water
- 1 teaspoon Honey
- 4 cups Fresh spinach
- 1 cup Part-skim ricotta cheese
- 1 cup Shredded mozzarella (low sodium, if available)
- 2 cloves Garlic
- 6 pieces Fresh basil leaves
- 0.5 teaspoons Black pepper
- 1 Egg
Instructions
In a large bowl, combine 2 cups of all-purpose flour and 1 packet of instant yeast. Mix well.
Add 1 cup warm water, 2 tablespoons olive oil, and 1 teaspoon of honey to the dry mixture. Stir until a dough forms.
Gradually add the remaining 0.5 cup of flour while kneading until you achieve a smooth, elastic dough (about 5-7 minutes). Cover with a damp cloth and let it rest for 20 minutes.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
While the dough rests, prepare the filling. In a skillet, sauté 2 minced garlic cloves in a teaspoon of olive oil over medium heat until fragrant.
Add 4 cups of fresh spinach to the skillet and cook until wilted (about 3 minutes). Remove from heat and drain any excess liquid.
In a bowl, mix the sautéed spinach, 1 cup of part-skim ricotta cheese, 1 cup of shredded mozzarella, 0.5 teaspoons of black pepper, and 6 chopped basil leaves.
Divide the dough into 4 equal portions. Roll out each portion into a 6-8 inch circle on a floured surface.
Spoon about 1/4 of the spinach mixture onto one side of each dough circle, leaving at least a half-inch border.
Fold the other half of the dough over the filling, creating a crescent shape. Press the edges together with your fingers or a fork to seal.
Place the calzones on the prepared baking sheet. Beat 1 egg and lightly brush it over the tops of the calzones for a golden, glossy finish.
Bake in the preheated oven for 18-20 minutes or until golden brown.
Let the calzones cool for a few minutes before serving. Enjoy your low-sodium spinach calzones warm!
Nutrition Facts
Calories |
2176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.3 g | 106% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 356 mg | 119% | |
| Sodium | 998 mg | 43% | |
| Total Carbohydrate | 260.9 g | 95% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 12.5 g | ||
| Protein | 99.4 g | 199% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1601 mg | 123% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 898 mg | 19% | |
*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.
