Crustless Calzone Recipe...
Genie
From Rosey
Post Date: 1/8/10 9:12 am
I received this recipe from a person by the name of Nan. It's wonderful. The only thing I do differently, is that I use a bag of fresh baby spinach instead of the frozen kind. I've made it with pizza sauce but, honestly, if you can find the Hunt's Zesty and Spicy Spaghetti sauce, it's the best! I spread mine out on a pizza pan, let it cool and then cut it into slices and then wrap in aluminum foil. I freeze mine and I think it tastes good after being frozen. Let me know if you try it and how you like it. YUM - it definitely replaces the taste for pizza (to me anyway). I haven't had any pasta or pizza since my surgery, but I have made this 3 times so far. Hope you enjoy! Have a great day! Debbie
Mock Calzone (Crustless Pizza) Preheat Oven to 400. Ingredients: Canola Spray Oil 2 Cup bag of Sargento 4 Blend Reduced Fat Italian Cheese 10 oz. of Hunts Zesty and Spicy Spaghetti Sauce 1/2 Cup Egg Beaters 1 Cup of 2% Cottage Cheese 10 oz. of Frozen Spinach thawed and completely drained (I used a bag of fresh baby spinach) In a mixing bowl combine spinach and cottage cheese with a fork till blended evenly, add the eggbeaters (I used one egg), 2 oz. of the sauce, and 1/2 cup of the cheese. Continue blending till fully incorporated. Turn out onto a metal baking pan that has been sprayed with the canola spray. You can shape the mixture round or square, doesn't matter. Make sure the mixture is of even thickness in the pan with no holes or gaps. Top with remaining cheese and drizzle with remaining sauce. Bake for 20-25 minutes until cheese is golden and bubbly. Allow to cool before cutting into. Its extremely filling, I suggest cutting into 8 servings. Will hold up in fridge for at least a week. I cut mine and wrap up in foil packets to take to work for a meal. Delicious Cold or Room Temperature. You can also make it without the cottage cheese for a less dense pizza (not calzone style). If you do, reduce the bake time by 5-10 minutes.
Nutritional Value:
195 cals, 3.5 fat, 26 carbs, 2 fiber, 16 pro
** This is based on using eggbeaters, not regular eggs
Post Date: 1/8/10 9:12 am
I received this recipe from a person by the name of Nan. It's wonderful. The only thing I do differently, is that I use a bag of fresh baby spinach instead of the frozen kind. I've made it with pizza sauce but, honestly, if you can find the Hunt's Zesty and Spicy Spaghetti sauce, it's the best! I spread mine out on a pizza pan, let it cool and then cut it into slices and then wrap in aluminum foil. I freeze mine and I think it tastes good after being frozen. Let me know if you try it and how you like it. YUM - it definitely replaces the taste for pizza (to me anyway). I haven't had any pasta or pizza since my surgery, but I have made this 3 times so far. Hope you enjoy! Have a great day! Debbie
Mock Calzone (Crustless Pizza) Preheat Oven to 400. Ingredients: Canola Spray Oil 2 Cup bag of Sargento 4 Blend Reduced Fat Italian Cheese 10 oz. of Hunts Zesty and Spicy Spaghetti Sauce 1/2 Cup Egg Beaters 1 Cup of 2% Cottage Cheese 10 oz. of Frozen Spinach thawed and completely drained (I used a bag of fresh baby spinach) In a mixing bowl combine spinach and cottage cheese with a fork till blended evenly, add the eggbeaters (I used one egg), 2 oz. of the sauce, and 1/2 cup of the cheese. Continue blending till fully incorporated. Turn out onto a metal baking pan that has been sprayed with the canola spray. You can shape the mixture round or square, doesn't matter. Make sure the mixture is of even thickness in the pan with no holes or gaps. Top with remaining cheese and drizzle with remaining sauce. Bake for 20-25 minutes until cheese is golden and bubbly. Allow to cool before cutting into. Its extremely filling, I suggest cutting into 8 servings. Will hold up in fridge for at least a week. I cut mine and wrap up in foil packets to take to work for a meal. Delicious Cold or Room Temperature. You can also make it without the cottage cheese for a less dense pizza (not calzone style). If you do, reduce the bake time by 5-10 minutes.
Nutritional Value:
195 cals, 3.5 fat, 26 carbs, 2 fiber, 16 pro
** This is based on using eggbeaters, not regular eggs
GOD BLESS AMERICA!!!!!
Aloha George.....Thank you so much for posting this! It will be on my computer when I get home and I can print it then. I keep hearing about this recipe and have wanted to ask for it, but there it is!!
I HAVE had regular pizza and there really is too much crust...so I throw a lot away. This will be able to be eaten entirely....well, maybe not the whole pizza at once!!
Mahalo again,
Maui Karen
I HAVE had regular pizza and there really is too much crust...so I throw a lot away. This will be able to be eaten entirely....well, maybe not the whole pizza at once!!
Mahalo again,
Maui Karen
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