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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.

Source: EatingWell Magazine, September/October 1995


Recipe Summary test

40 mins


Ingredient Checklist


Instructions Checklist
  • Position rack in lowest position; preheat oven to 450 degrees F. Sprinkle a baking sheet generously with cornmeal.

  • Prepare Whole-Wheat Pizza Dough, if using.

  • 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.

  • 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.

  • Bake the calzones for 12 to 15 minutes, or until golden. Let cool slightly before serving.

Nutrition Facts

581 calories; protein 22.1g; carbohydrates 92.1g; dietary fiber 10.2g; sugars 4g; fat 13.6g; saturated fat 5.3g; cholesterol 25mg; vitamin a iu 7855.1IU; vitamin c 26.3mg; folate 436.3mcg; calcium 259.8mg; iron 7.1mg; magnesium 149.6mg; potassium 830.7mg; sodium 2057.5mg; thiamin 1.3mg.

5 starch, 3 vegetable, 1/2 medium-fat meat, 1 fat