Spinach & Roasted Red Pepper Calzones

Spinach & Roasted Red Pepper Calzones

4 Reviews
From: EatingWell Magazine, September/October 1995

Using our quick food processor pizza dough or purchased dough, these stuffed turnovers are as easy to make as a flat pizza. If you like, serve the calzones with a bowl of extra sauce for dipping.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • Cornmeal, for dusting
  • 1 pound Whole-Wheat Pizza Dough, (recipe follows) or other prepared dough
  • ¾ cup prepared marinara sauce, or Basic Tomato Sauce (recipe follows)
  • 1 10-ounce package frozen chopped spinach, thawed and drained
  • Salt & freshly ground pepper, to taste
  • 1 7-ounce jar roasted red peppers, rinsed and sliced ( ½ cup)
  • ¾ cup crumbled feta, or ricotta salata cheese (3 ounces) (see Note)


  • Active

  • Ready In

  1. Position rack in lowest position; preheat oven to 450°F. Sprinkle a baking sheet generously with cornmeal.
  2. Prepare Whole-Wheat Pizza Dough, if using.
  3. Divide the dough into 4 pieces on a lightly floured surface,. Roll each piece into an 8-inch circle. Spread 2 tablespoons sauce on the lower half of each circle, leaving a 1-inch border. Season spinach with salt and pepper and distribute it over the sauce. Top with roasted red peppers and cheese.
  4. Brush the border with cold water and fold the top half of each circle over the filling. Fold the edges over and crimp with a fork to seal. Transfer the calzones to the prepared baking sheet.
  5. Bake the calzones for 12 to 15 minutes, or until golden. Let cool slightly before serving.
  • Ingredient Note: Ricotta salata is ricotta cheese that has been aged with salt. Look for it in a specialty cheese shop or gourmet food store.

Nutrition information

  • Per serving: 581 calories; 14 g fat(5 g sat); 10 g fiber; 92 g carbohydrates; 22 g protein; 436 mcg folate; 25 mg cholesterol; 4 g sugars; 7,855 IU vitamin A; 26 mg vitamin C; 260 mg calcium; 7 mg iron; 2,058 mg sodium; 831 mg potassium
  • Nutrition Bonus: Vitamin A (157% daily value), Folate (109% dv), Vitamin C (43% dv), Iron (39% dv), Calcium (26% dv)
  • Carbohydrate Servings: 6
  • Exchanges: 5 starch, 3 vegetable, ½ medium-fat meat, 1 fat

Reviews 4

November 23, 2012
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By: EatingWell User
Tastes good. Looks bad. As someone else said, way too many wet ingredients in this. It happen to taste great, but I'm not surprised that no one had a good picture to post of it. Pros: Tasted really good. Cons: Always ends up looking sloppy due to the shape and it being wet
February 26, 2011
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By: daniel.ucko
Ingredients too wet. First of all the amounts specified for the ingredients are way to much. Our calzones unwrapped like a badly-stuffed kebab. The marinara and spinach was too wet and juices ran all over the place. I am usually so happy with Eatingwell recipes but this one's a dud. Pros: Tastes nice. Cons: Awkward to make
December 22, 2010
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By: h_wentworth
So impressive! I amazed myself and my dinner companions with this wonderful recipe. It was the first time I had made pizza dough from scratch. They weren't kidding - only 5 minutes of prep if you use the food processor. I sauteed leeks and fresh rainbow chard instead of frozen spinach and put a bowl of extra homemade tomato sauce on the table. Delicious.
April 25, 2010
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By: j_gray10
Well, I used roasted sliced pimentos, but nevertheless delicious! I'm always a fan if feta is involved :) It's also super easy to make
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