3/4 cup 1% low-fat cottage cheese
1/2 cup low-fat sour cream
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
3 tablespoons grated fresh Parmesan cheese
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (7-ounce) bottle roasted red bell peppers, drained and chopped
1 (4-ounce) can mushroom stems & pieces (or sliced), drained
1 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1 (10-ounce) can refrigerated pizza crust
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
1/4 cup (1 ounce) shredded reduced-fat sharp cheddar cheese
1-1/2 cups bottled fat-free Italian herb pasta sauce (such as Muir Glen)
Preheat oven to 425°.
Combine first 4 ingredients; beat with a mixer at medium speed 2 minutes or until well-blended. Stir in spinach, bell peppers, mushrooms, garlic powder, and black pepper.
Unroll pizza crust onto a baking sheet coated with cooking spray; pat into a 14 x 10-inch rectangle. Spread spinach mixture over half of the crust, leaving a 1-inch border. Sprinkle mozzarella and cheddar over spinach mixture. Fold dough over filling; press edges together to seal.
Bake at 425° for 15 minutes or until browned. Cool on a wire rack 5 minutes. Heat pasta sauce in a small saucepan over medium heat. Cut calzone into 6 squares, and top with sauce.
Nutrition Information – Calories: 289 (30% from fat); Fat: 9.6g (sat 5g,mono 2.9g,poly 1.2g) ; Protein: 15.7g; Carbohydrate: 35.4g; Fiber: 2.8g; Cholesterol: 24mg; Iron: 3mg; Sodium: 778mg; Calcium: 227mg
Yields: 6 servings (serving size: 1 square and 1/4 cup sauce)