SPINACH AND RICOTTO CALZONE

[Guest guest]

This is a lightened version of the pizzeria classic.

2 tsp. olive oil

1 onion, chopped

One 10-oz. package frozen chopped spinach, thawed, squeezed dry

2 garlic cloves, minced 1 cup part-skim ricotta cheese

1/2 cup shredded part-skim mozzarella cheese

1/2 lb. prepared pizza dough

 

Preheat the oven to 450o F. Spray a heavy baking sheet with nonstick

cooking spray. In a large nonstick skillet, heat the oil. Add the

onion; cook, stirring as needed, until softened, about 5 minutes.

Stir in the spinach and garlic; cook, stirring as needed, until the

spinach is wilted, 4-5 minutes. Let cool slightly and transfer to a

medium bowl; stir in both cheeses. Sprinkle a work surface with a

little flour; place the dough in the center and roll to coat with

flour. Knead the dough briefly; divide the dough into fourths and

roll each into a 6 " round. Place 2 rounds on the baking sheet. Divide

the spinach mixture between the rounds; cover with the remaining 2

rounds, pinching the edges to seal. Brush the tops with water. Bake

until

golden, 15-18 minutes; cool slightly before serving.

Makes 4 servings