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Eating right is important if you want to look and feel your best this summer season. In 60 seconds, I’ll show you how to make healthy and tasty spinach and mushroom calzone.

Start with a half-pound of prepared pizza dough that has been sitting at room temperature for at least 30 minutes. Wheat dough is going to be your healthier option here. You can look for these fresh 1-pound dough balls at your local specialty food store and cut them in half.

Working with plenty of flour, stretch that dough into a nice flat circle, as if you were making a pizza. Now we’re gonna build our calzone on one half of the pizza dough, leaving some room here at the edge.

Start with about 1/2 cup part skim ricotta cheese, 1/4 cup part skim mozzarella, 2 cups fresh baby spinach, and a quarter-cup sliced white mushrooms. Sprinkle with another quarter cup of the part skim mozzarella.

Now you’re gonna fold the pizza dough over the side with the cheese and veggis, and carefully braid the two halves together to seal in the ingredients.

Make a few slits in the top of the unbaked calzone and top with a little bit of pizza sauce, ½ cup mozzarella, and a sprinkling of chopped green onions.

Bake for about 30 minutes in a preheated 375 degree oven.

Time’s up – which means its time for me to eat. See you next time, On the Clock.