Spinach Calzones with Blue Cheese

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The combination of onions, mushrooms, and fresh spinach packs a serving of veggies into each of these easy, impressive calzones. We found that a pizza cutter works well for dividing the refrigerated dough into 4 equal portions.
Yield: 4 servings (serving size: 1 calzone)
Ingredients
- 1 (10-ounce) can refrigerated pizza crust
- Cooking spray
- 4 garlic cloves, minced
- 4 cups spinach leaves
- 8 (1/8-inch-thick) slices Vidalia or other sweet onion
- 1 1/3 cups sliced cremini or button mushrooms
- 3/4 cup (3 ounces) crumbled blue cheese
Preparation
Preheat oven to 425°.
Unroll dough onto a baking sheet coated with cooking spray; cut into 4 quarters. Pat each quarter into a 6 x 5-inch rectangle. Sprinkle garlic evenly over rectangles. Top each rectangle with 1 cup spinach, 2 onion slices, 1/3 cup mushrooms, and 3 tablespoons cheese. Bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching all points together to seal. Bake at 425° for 12 minutes or until golden.
Nutritional Information
- Calories:
- 297 (28% from fat)
- Fat:
- 9.1g (sat 4g,mono 3.2g,poly 1g)
- Protein:
- 13.4g
- Carbohydrate:
- 40.7g
- Fiber:
- 5.1g
- Cholesterol:
- 16mg
- Iron:
- 3.8mg
- Sodium:
- 818mg
- Calcium:
- 180mg
Member Ratings and Reviews
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Delicious. I did a quick saute of the onions, garlic and mushrooms then wilted in the spinach. Put a thin layer of tomato sauce on each calzone then filled them. I subbed in goat cheese for the blue cheese. These were a definitely hit. I was going for a vegetarian meal so I served stuffed mushrooms and salad.01/24/10
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I combined this recipe and one for a roasted onion tart from cooking light. Basically I just tossed the sliced onion and halved garlic cloves with balsamic vinegar and some salt and pepper then roasted them for 25 min or so. Then I put a handful of spinach on each dough piece and a fourth of the onions and garlic, sprinkled the cheese on top (sometimes I use feta instead of blue) then folded the dough. They didn't take quite as long to bake in my oven. They were a huge hit, tons of flavor. Plus they were much easier to make then I expected.10/28/09




