While I have not yet actually done this, I like the potential adaptability of this recipe. There are so many things you could seal into two triangles of pizza dough, from the obvious pizza ingredients for a quick calzone to an adaptation of samosas, with potatoes and peas and curry. I got this recipe from the free magazine they give you at my grocery store if you spend $50 or more. You never know where a good recipe is going to pop up.
Spinach Feta Turnovers
Prep: 15 minutes
Bake: 10 minutes
- Nonstick cooking spray
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely chopped
- 1 teaspoon dried dill
- 3/4 cup crumbled low-fat feta cheese
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1/4 teaspoon ground black pepper
- 1 tube (11 ounces) refrigerated thin-crust pizza dough
- 1 large egg, lightly beaten
- Preheat oven to 400°F. Spray large cookie sheet with nonstick cooking spray.
- In 10-inch skillet, heat oil over medium-low heat. Add onion and cook 4 to 5 minutes or until golden, stirring occasionally. Add spinach and stir until well combined. Remove skillet from heat; stir in feta, dill and pepper. Let filling stand at room temperature 5 minutes to cool slightly.
- Unroll dough onto prepared pan. Cut dough into 6 equal squares. In center of dough squares, evenly divide spinach mixture. Fold 1 corner of dough over filling to the opposite corner to form a triangle. Press edges of dough to seal tightly. With sharp knife, cut 3 small slits in top of each turnover to allow steam to escape. Brush tops with beaten egg.
- Bake turnovers 10 to 12 minutes or until crust is golden brown and filling is hot. Serve turnovers warm.