Mini Spinach Calzones

Mini Spinach Calzones

  • Servings: 25

Refrigerated pizza dough makes calzones easy to assemble. Lining your pan with foil takes it to the next level of easy for baking food that could potentially stick to the pan. The aluminum foil withstands the high heat needed to brown the spinach-filled calzones. Easy to remove, you can enjoy them as low-calorie snacks or appetizers.

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Ingredients

  • Nonstick cooking spray
  • 1/2 of a 10-ounce package frozen chopped spinach, thawed and well-drained
  • 1/2 of an 8-ounce package reduced-fat cream cheese (Neufchâtel), softened
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped green onion
  • 1/4 teaspoon ground black pepper
  • 1 13.8-ounce package refrigerated pizza dough
  • 1 egg white
  • 1 tablespoon water
  • 1 tablespoon grated Parmesan cheese
  • Aluminum foil

Directions

Step 1

Preheat oven to 400°F. Line 2 baking sheets with aluminum foil; lightly coat the foil with cooking spray. Set baking sheets aside. For filling, in a medium bowl, stir together spinach, cream cheese, 2 tablespoons Parmesan cheese, green onion, and pepper. Set aside.

Step 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.

Step 3

Arrange the calzones on aluminum foil-lined 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.

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