Ingredients for Calzones Provencal
- 1 (15-ounce) can cannellini beans (drained and rinsed)
- Garlic Cloves
- 1 tablespoon lemon juice
- 1 teaspoon salt
- Fennel Seed
- Dried Rosemary
- Black Pepper
- Extra Virgin Olive Oil
- 1 (12-inch) square pizza dough
- Frozen Spinach
- 4 ounces provolone cheese (shredded)
- Black Olives
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How to Make Calzones Provencal
- Preheat oven to 375°F (190°C).
- In a food processor, combine 1 (15-ounce) can cannellini beans (drained and rinsed), 2 cloves garlic, 1 tablespoon lemon juice, 1 teaspoon salt, 1/2 teaspoon fennel seeds, 1 teaspoon dried rosemary, 1/4 teaspoon black pepper, and 2 tablespoons olive oil. Process until completely smooth.
- Transfer the bean mixture to a medium bowl.
- Lightly grease or spray one large (or two small) baking sheets.
- On a lightly floured surface, unroll one 12-inch square pizza dough. Cut into four 6-inch squares.
- In a separate bowl, combine 5 ounces fresh spinach (chopped), 4 ounces provolone cheese (shredded), and 1/2 cup Kalamata olives (pitted and halved).
- Spread half of the bean mixture evenly over half of each dough square.
- Top the bean mixture with the spinach, provolone, and olive mixture.
- Fold the other half of the dough over the filling, pressing edges firmly to seal. Crimp edges with a fork.
- Cut a small slit in the top of each calzone to allow steam to escape.
- Place calzones on the prepared baking sheet.
- Bake for 10-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
5g
Fat
35g
Carbs
11g
