Spinach and Rice Croissants | foodsciencenerd.com

A Redone Childhood Favorite: Spinach and Rice Croissants

Posted on Posted in Nutrition Information, Recipes

Sounds weird, right?  It’s actually one of the best meals ever.  Flaky, soft and buttery on the outside, cheesy, grainy, and spinachy on the inside.  I had a random craving for them the other day, so I looked for a recipe.  After some searching, I found what I think the original recipe is, but obviously a dietitian doesn’t store Pillsbury croissant rolls in her fridge to bake up on a whim.  I did, however, have some whole wheat pizza dough from Trader Joe’s to use up, so I decided to work with that.  Naturally I didn’t have any white rice, either, so brown rice it was!  Two healthy switches already, no?  Here is the full recipe!

Spinach and Rice Whole-wheat Calzones

Makes 3 meal-size calzones

Ingredients:

  • 1/4 teaspoon garlic salt
  • 10-oz. pkg. frozen chopped spinach, thawed and squeezed to drain
  • 1 cup cooked brown rice (I used short grain for extra creaminess)
  • 1/2 cup shredded mozzarella cheese
  • 3 tablespoons grated parmesan or romano cheese
  • 1/4 c egg whites
  • 2 T skim milk
  • 3/4 lb fresh whole wheat pizza dough, divided in 3

Directions:

  • Heat oven to 350°F.
  • Combine garlic salt, spinach, brown rice, mozzarella cheese, parmesan cheese, eggs and milk:
IMG_2494
I mixed them in the pot I cooked the rice in… one less dish to wash!
  • Roll the dough into three roundish circles, about 1/4 inch thick.
  • Place 1/2 cup spinach mixture on one side of the round:

IMG_2495

  • Crimp the edges, like this:

IMG_2496

  • Place calzones on a sheet tray (greased) or a pizza stone (much better).
  • Bake at 350°F for 25 to 30 minutes; remove from oven.

This is a perfect way to use up leftover rice.  I also had left over filling, so I heated that up (to cook the egg white) and ate it as an appetizer…

Spinach and Rice Croissants | foodsciencenerd.com
A little pocket of cheesy whole-grain yumminess.

I decided to make calzones instead of little croissants because I like the filling-to-bread ratio better.  You get a vegetable, whole grains, and dairy all in one little delicious package.  And leftovers store great!

Spinach and Rice Croissants

Spinach and Rice Croissants

Ingredients

  • 1/4 teaspoon garlic salt
  • 10-oz. pkg. frozen chopped spinach, thawed and squeezed to drain
  • 1 cup cooked brown rice
  • 1/2 cup shredded mozzarella cheese
  • 3 Tbsp grated parmesan or romano cheese
  • 1/4 cup egg whites
  • 2 Tbsp skim milk
  • 3/4 lb fresh whole wheat pizza dough, divided in 3

Directions

  1. Heat oven to 350°F.
  2. Combine garlic salt, spinach, brown rice, mozzarella cheese, parmesan cheese, eggs and milk.
  3. Roll the dough into three roundish circles, about 1/4 inch thick.
  4. Place 1/2 cup spinach mixture on one side of the round.
  5. Crimp the edges and place calzones on a sheet tray (greased) or a pizza stone.
  6. Bake at 350°F for 25 to 30 minutes; remove from oven.
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