Rate this recipe!
| Servings |
|
Ingredients
- 1 tsp olive or vegetable oil
- 1/2 cup red onion thinly sliced
- 1 cup button mushrooms sliced
- 2 cups baby spinach leaves
- 1/4 tsp red pepper flakes optional
- 1/4 cup sun-dried tomatoes drained
- 1 lb frozen pizza dough thawed
- 6 (6 oz) slices deli roast beef
- 3 slices provolone cheese
- 4 Tbsp Parmesan cheese grated
- 1 (4 oz) jar roasted red peppers drained
- 1/2 cup (2 oz) reduced-fat mozzarella cheese shredded
Ingredients
|
Rate this recipe!
|
Instructions
- Heat oil in a non-stick skillet over medium-high heat. Stir in onion and mushrooms; cook 5 minutes or until softened and lightly browned at edges. Stir in spinach and red pepper flakes. Remove skillet from heat and set aside.
- In a blender, add the 1/4 cup sun-dried tomatoes and puree until smooth; set aside.
- Preheat oven to 350 degrees.
- On a lightly floured work surface, cut dough into 6 equal pieces. With a rolling pin, roll each piece into a 6-inch diameter.
- Spread 1 teaspoon of the sun-dried tomato paste over 1 dough circle. Place 1 slice of beef in center. Top with a half slice of provolone, some of the mozzarella, some of the vegetable mixture, a piece of the roasted red pepper, and some Parmesan cheese. Fold circle of dough in half and press with fork to seal edges.
- Place calzone on a foil-lined baking sheet that has been sprayed with cooking spray. Repeat with remaining dough and ingredients.
- Bake approx. 30 minutes or until evenly browned and heated through.
- Serve hot or warm.
Recipe Notes
Recipe and photo courtesy of US Dairy–Dairy Checkoff at www.usdairy.com.
Share this Recipe
Powered by WP Ultimate Recipe