Turkey-Spinach Calzones

Turkey-Spinach Calzones

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Rated: 0
  • Makes: 8 servings
  • Prep 30 mins
  • Bake 18 mins
  • Carb Grams Per Serving: 28


  • 1 pound cooked turkey breast or chicken, chopped (about 3 cups)
  • 2 1/2 cups chopped fresh spinach
  • 1 1/2 cups shredded pizza cheese (6 ounces)
  • 1/2 cup pizza sauce
  • 2 10 - ounce package refrigerated pizza dough (each for 1 crust)
  • Fat-free milk
  • Grated Parmesan or Romano cheese (optional)
  • Pizza sauce, warmed (optional)


  1. Preheat oven to 375 degrees F, In a large bowl, combine turkey or chicken, spinach, pizza cheese, and the 1/2 cup pizza sauce. On a lightly floured surface, roll out 1 package of the pizza dough to a 12-inch square. Cut into four 6-inch squares.
  2. Place about 2/3 cup of the turkey mixture onto half of each square, spreading to within about 1/2 inch of edge. Moisten edges of dough with water and fold over, forming a triangle or rectangle. Pinch or press with a fork to seal edges. Prick tops of calzones with a fork; brush with milk. Place on baking sheet lined with parchment paper. Repeat with remaining dough and turkey mixture.
  3. If desired, sprinkle tops of calzones with grated Parmesan or Romano cheese. Bake about 18 minutes or until golden. Transfer calzones to wire rack; cool. Transfer calzones to an ungreased baking sheet. Cover loosely and freeze until firm. Transfer to resealable freezer bags or airtight freezer containers. Seal, label, and freeze for up to 3 months.
  4. To serve, thaw calzones overnight in the refrigerator. Preheat oven to 350 degrees F. Lightly grease a baking sheet. Unwrap calzones and place on prepared baking sheet. Bake calzones, uncovered, for 12 to 15 minutes or until heated through. If desired, serve with warmed pizza sauce. Makes 8 calzones.

Nutrition Facts Per Serving:

Servings Per Recipe: 8
PER SERVING: 300 cal., 8 g total fat (4 g sat. fat), 62 mg chol., 415 mg sodium, 28 g carb. (2 g fiber, 2 g sugars), 27 g pro.

Diabetic Exchanges

Starch (d.e): 1.5; High-Fat Meat (d.e): 1; Vegetables (d.e): 0.5; Lean Meat (d.e): 2