alive logo

Spinach Calzones


    Spinach Calzones

    Delicious and filling, these no-fuss calzones have a gooey filling healthified with protein-rich tofu and nutrient-dense frozen spinach. They are transportable, so consider bringing them to the office for lunches. Purchased pizza dough simplifies the process, but you can also use your favourite homemade pizza dough recipe.


    1 cup (250 mL) frozen chopped spinach, thawed
    1 Tbsp (15 mL) grapeseed oil
    1 small onion, finely chopped
    2 garlic cloves, minced
    1/3 block (about 150 g) extra-firm tofu, shredded
    3/4 cup (180 mL) reduced-fat mozzarella cheese, shredded
    1 cup (250 mL) reduced-fat ricotta cheese
    1 large free-range egg
    2 Tbsp (30 mL) fresh thyme
    Salt and pepper to taste
    1 lb (450 g) store-bought whole wheat pizza dough, room temperature
    Cornmeal to cover work surface

    Place spinach in colander and press out excess liquid.

    Heat oil in skillet over medium heat. Cook onion until softened, about 5 minutes. Add garlic and spinach; cook 1 minute.

    In large bowl mix together tofu, mozzarella, ricotta, egg, thyme, and salt and pepper. Stir in spinach mixture.

    Preheat oven to 475 F (240 C).

    Slice pizza dough into 4 equally sized pieces. Sprinkle generous amount of cornmeal onto work surface and roll dough pieces into 6 to 8 in (15 to 20 cm) discs.

    Place an equal amount of spinach and cheese mixture on centre of each disc. Flatten gently to bring mixture toward one side of disc, making sure to leave about 1 1/2 in (4 cm) of uncovered dough. Fold dough back onto itself and press lightly on calzone to form half moon.

    Fold edges to seal in filling.

    Transfer to cookie sheet and cook for 15 minutes, or until crust turns crispy and golden brown. Let cool before serving.

    Serves 4.

    Each serving contains:
    442 calories; 27 g protein; 16 g total fat (7 g sat. fat, 0 g trans fat); 52 g carbohydrates; 9 g fibre; 554 mg sodium

    source: "Frozen Fruits & Vegetables", alive #351, January 2012


    Spinach Calzones




    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.