Sunday, April 10, 2011
1 package (10 oz) frozen chopped spinach
1 1/2 cup shredded Swiss cheese (I used mozzarella because my husband doesn't like Swiss)
1/2 cup fat-free ricotta cheese
1 green onion, chopped
1/2 tsp. dried basil
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. black pepper
1 tube (10 oz) refrigerated pizza crust (I made pizza dough...see recipe below)
1 egg white
1 tsp. water
1/4 cup shredded parmesan cheese
Pizza sauce, warmed
Cook spinach according to package directions. Drain well. In a bowl, combine the spinach, Swiss cheese, ricotta cheese, onion and spices. Roll pizza dough into a 15-in x 10-in rectangle; cut into six 5-in squares. Spoon 1/3 cup mixture onto the center of each square. Brush edges of dough with water. Fold one corner over filling to the opposite corner, forming a triangle. Using a fork, crimp edges to seal.
Place on a baking sheet, coated with nonstick cooking spray. Prick tops with a fork. Lightly beat egg white and water; brush over dough and sprinkle with parmesan cheese.
Bake at 425 degrees for 10 minutes or until golden brown. Let stand for 5 minutes before serving. Serve with pizza sauce.
You can also make calzones with your choice of sauce and favorite pizza toppings.
Homemade Pizza Crust:
1 TBSP yeast
1 tsp. salt
1 cup warm water
2 TBSP oil
2 1/2-3 cups flour
Mix yeast, salt, 1/4 cup flour, then add warm water and oil. Mix on low speed, adding flour as needed. Rest 10 minutes. Spread in pans (or in the case of calzones, roll out and cut up as needed) and poke with fork. Bake at 425 degrees for 10 minutes. If making pizza, top with sauce and your favorite toppings. Bake again until cheese melts.
From the kitchen of Shawnee