Calzones Provencal

Cannellini beans and provolone cheese provide the protein for this meatless "sandwich," with spinach & olives baked inside folded pizza dough.

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Ingredients:

• 1 15-oz can cannellini beans, rinsed and drained
• 4 cloves garlic, chopped
• 2 teaspoons lemon juice
• 1/4 teaspoon salt
• 1 teaspoon fennel seeds
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon black pepper
• 2 tablespoons extra virgin olive oil
• 2 13.8-oz cans refrigerated pizza dough
• 1 10-oz box frozen spinach, thawed and squeezed dry
• 1 cup shredded provolone cheese
• 1/2 cup chopped black olives

Method

Preheat oven to 375 degrees. Place beans, garlic, lemon juice, salt, fennel seeds, rosemary, pepper and olive oil in a food processor and process until smooth. Transfer to a bowl. Grease or spray 1 large or 2 small cookie sheets. Unroll pizza dough on a lightly floured work surface and press each into a 12 inch square. Cut each into 4, 6-inch squares. Combine spinach, provolone and olives. Spread bean mixture over half of each dough square, dividing evenly, and then top with spinach mixture. Fold other half of dough over filling, stretching slightly to fit. Press edges with fork to seal well. Cut a slit in top of each and place on cookie sheet. Bake until golden brown, 10 to 15 minutes.

Notes: This meatless calzone is so filling and satisfying that even meat lovers will love it. The filling is similar to hummus, but without the tahini. The spinach, olives and cheese add wonderful flavors.

Number of servings: 8 calzones; 4 servings

Submitted By: juliesrsc
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