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spinach-ricotta calzone

One of my favorite spins on pizza night is a veggie-and-cheese-stuffed calzone. The pizza dough comes together quickly, or you can purchase dough from your local pizzeria. Using part-skim cheeses helps to keep the calories and fat in check.

Yield 4 servings • Prep Time 1 hour 15 minutes (if making dough) • Cook Time 20 minutes

3 cups baby spinach

2 cloves garlic, finely chopped

½ tsp kosher salt, plus more to taste

¼ freshly ground black pepper

16 oz pizza dough (see Sheet Pan Pizza Night)

4 oz sliced provolone cheese

¾ cup part-skim ricotta cheese

¾ cup shredded part-skim mozzarella

2 tsp olive oil

Coarse sea salt, for sprinkling

1. Preheat the oven to 450°F. In a medium bowl, mix the baby spinach, garlic, salt, and pepper.

2. On a lightly floured surface, roll out the dough into a rectangle and then transfer the dough to a sheet pan. Place slices of provolone cheese longways in the middle of the dough and top with the spinach mixture, followed by dollops of ricotta cheese. Sprinkle with shredded mozzarella.

3. Fold in the shorter ends 2 to 3 inches toward the middle, covering the edges of the filling. Then, starting with the long side closest to you, fold the dough over the filling and roll the calzone closed; make sure the calzone is seam side down. Brush the top of the calzone with olive oil and sprinkle with coarse salt. Cut a few slits in the top to allow the steam to escape.

4. Bake for 16 to 18 minutes, or until puffed and golden brown, turning the pan once halfway through baking. Allow to cool for at least 10 minutes before slicing into 8 pieces. Once cooled, freeze whole or sliced in an airtight container for up to 3 months.

NUTRITION PER SERVING

Calories 543 • Total fat 17g • Saturated Fat 10g • Cholesterol 50mg • Sodium 691mg • Total Carbohydrate 72g • Dietary Fiber 3g • Sugars 4g • Protein 26g