SPINACH CALZONE 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 teaspoon garlic powder 1/4 teaspoon freshly ground black pepper 1 (10-ounce) can refrigerated pizza crust Cooking spray 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°F.

Combine first 4 ingredients; beat with a mixer at medium speed 2 minutes or until well-blended. Stir in spinach, bell peppers, 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°F 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.

Serves 6.

1 Serving - 1 square and 1/4 cup sauce: Calories: 289 (Cal. from fat: 30%), Fat: 9.6g (Saturated: 5g), Cholesterol: 24mg, Sodium: 778mg, Carbohydrate: 35.4g, Protein: 15.7g.

[Cooking Light, December 2000]