Take your average tuna melt up a notch, add some dark greens and tuck it inside lovely pizza crust for a fun-filled, nutritious pocket that's easy to make and easy to take along. Make extra and pop them in the freezer for a quick lunch or dinner. I did a few versions, some with spinach, some without, some with a dollop of pesto, some without. I see endless possibilities here and will revisit these again and again. Have fun!
Adapted from Today's Parent magazine
- 2 x 170-g solid white tuna, water packed, drained
- 1/4 cup (60 ml) mayonnaise
- 1/4 cup (60 ml) plain yoghurt
- 1/4 cup (60 ml) chopped celery
- 1/4 cup (60 ml) chopped green onions
- 4 cups baby spinach
- 1 450-g ball frozen pizza dough, defrosted
- 1 cup (250 ml) cheddar cheese, grated
- 1 large egg, beaten
- 1 tablespoon (15 ml) parmesan cheese, grated
Optional: chopped mushrooms, pesto, finely chopped parsley or basil
Preheat oven to 475° F (250° C).
Line a baking sheet with parchment paper or silicone mat.
Combine tuna, mayonnaise and yoghurt in a bowl and mix well with a fork.
Stir in celery, green onions and salt (and any other optional ingredients you wish such as mushrooms or parsley) and salt and pepper to taste, until well combined.
Divide tuna mixture into 6 equal portions.
Place spinach in a suacepan over high heat. Cook, tossing occasionally, until wilted. Let cool and then squeeze out excess liquid. Divide into 6 portions.
Place dough on a lightly floured surface and cut into 6 equal pieces. Form each piece into a ball and roll out into a 6-inch circle.
Spread 1 portion of tuna mixture on half of each circle leaving a 1/2-inch border.
Top each with 2 tablespoons of cheddar cheese and spread a portion of spinach overtop.
Add a teaspoon of pesto if using.
Moisten inside edge with egg and fold dough over to enclose filling. Press down edges to seal.
Cut two slits in the top of each calzone. Brush tops with egg and sprinkle each with 1/2 teaspoon of Parmesan cheese.
Bake calzones for 10 to 15 minutes or until tops and bottoms are deeply golden and the filling bubbles through the slits.
Serve hot or let cool and pack to go.
These freeze well. Bake from frozen in a 475° F oven for about 15 minutes or until tops are nicely golden. If freezing cooked calzones they can be warmed up in the oven or microwave.