Mini Spinach Calzones
Nonstick cooking spray
1/2 10 – ounce package frozen chopped spinach, thawed and drained well
1/2 8 – ounce package reduced-fat cream cheese (Neufchatel), softened
2 tablespoons grated Parmesan cheese
2 tablespoons chopped green onion (1)
1/4 teaspoon black pepper
1 13.8 – ounce package refrigerated pizza dough
1 egg white
1 tablespoon water
1 tablespoon grated Parmesan cheese
1. Line 2 baking sheets with foil; lightly coat the foil with cooking spray. Set baking sheets aside. For filling, in a medium bowl, combine spinach, cream cheese, 2 tablespoons Parmesan cheese, the green onion, and pepper. Set aside.
2. Unroll pizza dough on a lightly floured surface; roll dough into a 15-inch square. Using a pizza cutter or sharp knife, cut into twenty-five 3-inch squares. Spoon a slightly rounded teaspoon of filling onto the center of each square. In a small mixing bowl use a fork to combine egg white and water. Brush edges of dough squares with egg white mixture. Lift a corner of each square and stretch dough over filling to opposite corner, making a triangle. Press edges with the tines of a fork to seal.
3. Arrange the calzones on prepared baking sheets. Prick tops of calzones with fork. Brush tops of calzones with egg white mixture. Sprinkle with remaining 1 tablespoon Parmesan cheese. Bake one sheet at a time for 8 to 10 minutes or until golden brown. Cool slightly on baking sheets. Serve warm. Makes 25 appetizer servings.
Nutrition Facts Per Serving:
Servings Per Recipe: 25
PER SERVING: 56 cal., 2 g total fat (1 g sat. fat), 4 mg chol., 125 mg sodium, 8 g carb. 2 g pro.
Credit: Recipe and photograph © Copyright 2014, Meredith Corporation. All Rights Reserved.