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ShareMini Spinach Calzones
Nutrition Facts Per Serving:
- Servings Per Recipe: 25
- Calories: 56
- Protein(gm): 2
- Carbohydrate(gm): 8
- Fat, total(gm): 2
- Cholesterol(mg): 4
- Saturated fat(gm): 1
- Vitamin A(IU): 875
- Vitamin C(mg): 1
- Sodium(mg): 125
- Calcium(DV %): 10
- Iron(DV %): 0
- Starch(d.e): 1
- Fat(d.e): 1
Diabetic Exchanges
- 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.
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