These tuna melt calzones use ready-made pizza dough, canned tuna, cheese and baby spinach to create a hearty one-hand meal.
170 g cans solid white
, water packed, drained
1 450 g
- Preheat oven to 475°F. Line a baking sheet with parchment paper.
- Combine tuna and mayonnaise in a bowl and mash with a fork until well combined. Stir in celery, green onions and salt and mix until incorporated.
- Divide tuna mixture into 6 equal portions.
- Place spinach in a large frying pan over high heat. Cook, tossing occasionally, for 5 min or until fully 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. Gently form each piece into a ball and roll out into a 6-in. circle.
- Spread 1 portion of tuna mixture on half of each circle leaving a ½-in. border. Top each with 2 heaping tbsp of cheddar cheese and spread a portion of spinach overtop.
- 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; sprinkle each with ½ tsp Parmesan.
- Bake calzones for 10 to 14 min or until tops and bottoms are deeply golden and filling bubbles through slits. Serve hot or let cool and pack.
Nutrition (per serving)
- 23 g,
- 36 g,
- 28 g,
- 3 g,
- 831 mg.
Introducing the tastiest tuna melt you’ve ever had, enclosed in a pizza crust and combined with a bit of muscle-building spinach to transform it into a balanced dinner (which can be served at room temperature).
These calzones freeze well, so they’re ready whenever you are. Bake from frozen in a 475f oven for 16 min, or until tops are nicely golden.