Skinny Spinach Calzones

12 Jul

Even though I’m not a vegetarian, I always feel really good when I’m able to put together a filling, nutritious, meatless meal.  This entree is my version of an old recipe I stumbled upon in a book my mother almost threw away! How healthy you want to make this dish is up to you. I like to leave a little fat in this recipe so as not to totally sacrifice taste. In parentheses, I’ve added ways to make this meal even healthier (if you wish).

Skinny Spinach Calzones


  • 3/4 cup reduced fat ricotta cheese (healthier option: fat free ricotta)
  • 2 tablespoons commercial pesto (healthier option: 1 tablespoon EVOO , 1/2 tablespoon Italian seasoning, 1 teaspoon minced garlic)
  • 1 10-ounce package frozen chopped spinach, thawed, drained, squeezed dry
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can Pilsbury thin crust pizza dough
  • 3/4 cup baby bella sliced mushrooms
  • 1/2 cup shredded part-skim mozzarella cheese (healthier option: fat free mozzarella)
  • Tomato Basil Garlic jarred pasta sauce
  • Small bowl with water for dipping finger tips


  1. Preheat oven to 425 F
  2. Add ricotta, pesto, spinach, salt, and pepper to food processor and pulse till combined.
  3. Unroll pizza dough and cut into 4 sections on cookie sheet (spray sheet with cooking spray to avoid sticking)
  4. Divide spinach mixture between 4 dough sections
  5. Top spinach mixture with diced mushrooms and mozzarella
  6. Dip fingers in water bowl and seal edges of dough together to form squares
  7. Bake for 12 – 14 minutes or until light golden brown
  8. Serve warm with pasta sauce


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