'Zoning Our Skills...

Serving Size: 1 calzone
Calories: 328
Fat: 5.5g
Sodium: 905mg
Carbs: 45g
Fiber: 2g
Sugars: 7g
Protein: 24g

PointsPlus® value 8*

Olive Garden had a great idea stuffing chicken Alfredo into a doughy calzone. We had an even better idea: stuffing chicken Alfredo into a doughy calzone AND doing so in a guilt-free fashion. Enjoy!

Ingredients:
3/4 cup chopped onion
1 tsp. chopped garlic
4 cups chopped spinach leaves
4 wedges The Laughing Cow Light Creamy Swiss cheese

2 tbsp. fat-free sour cream
2 tbsp. reduced-fat Parmesan-style grated topping

1 tsp. garlic powder
1/4 tsp. dried basil
1/8 tsp. black pepper
10 oz. cooked and sliced skinless chicken breast
1 package Pillsbury Classic Pizza Crust refrigerated dough
Whole-wheat flour, for dusting

Directions:
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.

Bring a large skillet sprayed with nonstick spray to medium-high heat. Add onion and garlic, and cook until softened and fragrant, about 3 minutes. Add spinach to the skillet. Stirring frequently, cook until wilted, about 1 minute.

Transfer cooked veggies to a strainer, and blot away excess moisture.

To make the filling, in a large bowl, mix cheese wedges with sour cream until smooth and uniform. Stir in Parm-style topping, garlic powder, basil, and pepper. Add cooked veggies and sliced chicken to the cheese mixture, and stir to coat.

Roll out dough into a rectangle of even thickness, about 10 inches by 9 inches. Slice into 5 strips, each about 2 inches by 9 inches.

Lightly sprinkle workspace with flour, and place 1 dough strip in the center. Fold strip in half twice, and flatten with your palm. Use your hands (or a rolling pin) to form the dough into a circle about 6 inches in diameter. Place 1/5th of filling (about 1/2 cup) in the center. Stretch and pull the top of the dough over filling to meet the bottom, forming a crescent. Use your fingers or a fork to firmly seal edges. (It doesn't need to look perfect!)

Carefully transfer to baking sheet. Repeat process 4 times with remaining dough strips and filling, lightly re-sprinkling workspace with flour, if needed. Poke a few slits in each calzone, to let steam escape.

Bake until golden brown, 18 - 20 minutes. Enjoy!

MAKES 5 SERVINGS

*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark. Copyright © 2014 Hungry Girl. All Rights Reserved.