Cheesy Sun-Dried Tomato and Spinach Stuffed Pizza

• 14 ounces tofu firm water-packed, drained, 1 package
• 10 ounces spinach, frozen thawed and squeezed dry, chopped, 1 package
• 1/2 cup sundried tomatoes look for soft sun-dried tomatoes (not packed in oil). If you can only find tomatoes that are very dry (and hard), soak in boilin
• 1/2 cup mozzarella cheese low-fat
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated
• 1/4 cup basil freshly chopped
• 1/2 teaspoon onion powder or more or less to taste
• 1/4 teaspoons salt or more to taste
• 1/4 teaspoon black pepper freshly ground, or to taste
• 1 pound pizza dough prepared, whole wheat, you can use normal pizza dough too

1. Position rack in lower third of oven, preheat to 475F.
2. Coat a large baking sheet with cooking spray or brushing with oil.
3. Finely crumble tofu, pat dry.
4. Place in a large bowl and use your hands to combine with spinach, tomatoes, mozzarella, Parmesan, basil, onion powder, salt and pepper to taste.
5. Roll out dough on a lightly floured surface to double the normal pizza dough size, about 16-inch diameter circle.
6. Transfer half of the dough to the pizza baking sheet, allowing the extra width to hang over on one side onto a clean surface.
7. Spread the filling on the dough in the pan, leaving a 1-inch border.
8. Fold the overhanging dough over the filling.
9. Fold the edges closed and crimp with a fork to seal.
10. Make several small slits in the top to vent steam, lightly coat the top with cooking spray or brush with oil.
11. Bake the calzones until well browned on top, 18 to 20 minutes.
12. Cool slightly and serve warm.

water, spinach, tomatoes, mozzarella cheese, parmesan, basil freshly, onion powder, salt, black pepper, whole wheat

Taken from recipeland.com/recipe/v/cheesy-sun-dried-tomato-spinach-50424 (may not work)