These tuna melt calzones use ready-made pizza dough, canned tuna, cheese and baby spinach to create a hearty one-hand meal.
2 170 g cans solid white tuna, water packed, drained
1/2 cup mayonnaise
1/4 cup finely chopped celery
1/4 cup chopped green onions
1/8 tsp salt
4 cups baby spinach
1 450 g ball frozen pizza dough, defrosted
1 cup grated white cheddar
1 large egg, beaten
1 tbsp grated Parmesan
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.
Protein 23g, Carbohydrates 36g, Fat 28g, Fibre 3g, Sodium 831mg.
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.