Sunday, November 8, 2009

Spinach, Ricotta, and Mushroom Calzones

Easiest way to make calzones from refrigerated dough is to pull the dough up over the filling, rather than trying to pinch the edges.

1 tablespoon olive oil
1 1/3 cups sliced cremini or button mushrooms
1 (10-ounce) can refrigerated pizza crust
Cooking spray
4 garlic cloves, minced
1 box frozen spinach, thawed with excess water squeezed out
8 oz. skim milk ricotta cheese
1 tablespoon Italian seasoning blend

Saute mushrooms with olive oil over medium heat 5 minutes, or until soft. Cool to room temperature.

Preheat oven to 425°.

Unroll dough onto a baking sheet coated with cooking spray; cut into 4 quarters with a pizza cutter. Pat each quarter into a 6 x 5-inch rectangle.

Combine garlic, spinach, mushrooms, ricotta, and Italian seasoning.

Spoon 1/4 cup ricotta mixture over rectangles, reserving remaining ricotta for another use. Bring 2 opposite corners to center. Bring remaining 2 corners to center, pinching all points together to seal. Bake at 425° for 12 minutes or until golden.

--Adapted from Cooking Light magazine

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