3 Cheese Spinach Roasted Red Pepper Calzones Food

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THREE-CHEESE SPINACH CALZONES



Three-Cheese Spinach Calzones image

Categories     Cheese     Bake     Super Bowl     Vegetarian     Quick & Easy     Spinach     Bon Appétit

Yield Makes 2 Servings

Number Of Ingredients 7

1 10-ounce package frozen chopped spinach, thawed, squeezed dry
3 green onions, chopped
1/2 cup part-skim ricotta cheese
1/2 cup crumbled Gorgonzola or blue cheese (about 2 ounces)
1 cup (packed) grated Fontina cheese (about 4 ounces)
All purpose flour
1 10-ounce tube refrigerated pizza dough

Steps:

  • Preheat oven to 425°F. Mix spinach, onions, ricotta, Gorgonzola and then Fontina in medium bowl to blend. Season with salt and pepper.
  • Sprinkle heavy large baking sheet with flour. Unfold dough on prepared sheet. Gently stretch and/or roll dough to 11-inch square; cut in half diagonally, forming 2 triangles. Place half of filling in center of each triangle. Fold 1 side of each triangle over filling, forming 2 triangular calzones. Press edges of dough to seal. Cut 3 slits in top of each to allow steam to escape.
  • Bake calzones until golden brown, about 15 minutes; serve hot.

SPINACH AND RED-PEPPER CALZONES



Spinach and Red-Pepper Calzones image

Provided by Ruth Cousineau

Categories     Olive     Bake     Vegetarian     Kid-Friendly     Quick & Easy     Dinner     Lunch     Mozzarella     Spinach     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 4 calzones

Number Of Ingredients 9

1 1/2 tablespoons cornmeal
1 large onion, halved and sliced lengthwise
3 tablespoons extra-virgin olive oil, divided
2 garlic cloves, finely chopped
5 ounces baby spinach (8 packed cups)
4 bottled roasted red peppers, rinsed, patted dry, and cut into 1-inch pieces (1 cup)
12 oil-cured black olives, pitted and coarsely chopped (about 3 tablespoons)
1 pound store-bought pizza dough, thawed
1/2 pound smoked mozzarella, cut into 16 pieces

Steps:

  • Preheat oven to 500°F with rack in lowest position. Sprinkle cornmeal on a large baking sheet.
  • Cook onion with 1/4 teaspoon salt in 2 tablespoons oil in a large heavy skillet over medium heat, stirring occasionally, until beginning to brown, 8 to 10 minutes. Add garlic and cook until fragrant, about 1 minute. Add spinach and cook, stirring frequently, until wilted, about 2 minutes. Stir in red peppers, olives, and pepper to taste. Remove from heat.
  • Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 14-inch round, then cut into quarters. Roll out 1 quarter into an 8-inch square (keep remaining pieces covered) and arrange with a corner nearest you. Put one fourth of filling on lower half, leaving a 1-inch border, and top with 4 pieces of cheese. Fold dough over to enclose filling. Seal edges. Beginning in 1 corner, stretch sealed edge outward, pinching and rolling dough up over edge to resemble a rope, working your way around. Transfer to baking sheet. Make 3 more calzones in same manner. Cut 3 steam vents in top of each and brush with remaining tablespoon oil.
  • Bake until golden-brown, 13 to 15 minutes. Cool 5 minutes before serving.

SPINACH AND ROASTED RED PEPPER CALZONE



Spinach and Roasted Red Pepper Calzone image

from 'The Essential Eating Well Cookbook' Per Calzone: 368 Calories; 8 G fat (3 G sat, 2 G mono); 61 G Carbs; 16 G Protein; 10 G Fiber Note: You can use whatever kind of dough you want with this recipe. It doesn't have to be whole-wheat.

Provided by GothicGranola

Categories     < 60 Mins

Time 40m

Yield 4 calzones

Number Of Ingredients 7

cornmeal, for dusting
1 lb whole wheat pizza dough
3/4 cup prepared marinara sauce
1 (10 ounce) package frozen chopped spinach, thawed and drained
salt & freshly ground black pepper, to taste
1 (7 1/2 ounce) jar roasted red peppers, rinsed and sliced (1/2 cup)
3/4 cup crumbled feta (3 oz) or 3/4 cup ricotta cheese (3 oz)

Steps:

  • Position rack in lowest position; preheat oven to 450 degrees F. Sprinkle a baking sheet generously with cornmeal.
  • Prepare Whole-Wheat Pizza Dough, or other dough.
  • On a lightly floured surface, divide the dough into 4 pieces. Roll each piece into an 8-inch circle. Spread 2 Tbsp sauce on the lower half of each circle, leaving a 1-inch border. Season spinach with salt and pepper and distribute it over the sauce. Top with roasted red peppers and cheese.
  • Brush the border with cold water and fold the top half of each circle over filling. Fold the edges over and crimp with a fork to seal. Transfer the clazones to the prepared baking sheet.
  • Bake the calzones for 12 to 15 minutes, or until golden. Let cool slightly before serving.

UNBELIEVABLE SPINACH CALZONES



Unbelievable Spinach Calzones image

Delicious, satisfying, and very easy to make. My kids will even eat spinach this way! We serve them with warmed spaghetti sauce to dip them in and a salad. Yum!

Provided by Tosha Fields

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 8

Number Of Ingredients 8

1 (15 ounce) container ricotta cheese
2 eggs
2 tablespoons dried Italian seasoning
3 cups shredded mozzarella cheese
1 cup freshly grated Parmesan cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
salt and pepper to taste
1 (32 ounce) package frozen white bread dough, thawed

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • In a large bowl, mix together the ricotta cheese, eggs, Italian seasoning, mozzarella cheese, Parmesan cheese and spinach. Set aside.
  • Divide the bread dough into 8 pieces and roll each piece out to about an 8 inch circle. Spoon about 1/2 cup of the ricotta filling onto each circle, fold over and seal the edges. Place onto a greased cookie sheet.
  • Bake for 30 minutes in the preheated oven, or until nicely browned on the tops and bottoms.

Nutrition Facts : Calories 584.4 calories, Carbohydrate 61.2 g, Cholesterol 101.1 mg, Fat 20.6 g, Fiber 6.1 g, Protein 35.5 g, SaturatedFat 9.5 g, Sodium 1199.5 mg, Sugar 5.7 g

CALZONES WITH CHEESE, SAUSAGE AND ROASTED RED PEPPER



Calzones with Cheese, Sausage and Roasted Red Pepper image

Categories     Cheese     Dairy     Pepper     Pork     Bake     Spring     Bon Appétit

Yield Makes 4

Number Of Ingredients 12

1 1/2 cups warm water (105°F to 115°F.)
1 envelope dry yeast
2 tablespoons olive oil
1 1/2 teaspoons salt
4 cups (about) all purpose flour
1 large red bell pepper
2 tablespoons olive oil
1 1/4 pounds red onions, sliced
4 sweet or spicy Italian sausages, casings removed
3 cups (packed) coarsely grated mozzarella cheese (about 12 ounces)
12 ounces ricotta cheese
4 teaspoons dried oregano

Steps:

  • Pour 1 1/2 cups warm water into large bowl. Stir in yeast. Let stand until yeast dissolves, about 5 minutes. Mix in oil and salt. Add 3 3/4 cups flour, about 1/2 cup at a time, stirring until blended. Turn dough out onto floured surface. Knead until smooth and elastic, sprinkling with more flour if sticky, about 10 minutes.
  • Place dough in oiled large bowl; turn to coat. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled, about 1 hour 15 minutes.
  • Meanwhile, char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and slice pepper. Heat olive oil in heavy large skillet over medium-high heat. Add red onions; sauté until brown, about 25 minutes. Set aside. Sauté sausage in heavy medium skillet over medium heat until cooked through, breaking into 1/2-inch pieces with spoon, about 15 minutes. Set aside. Mix both cheeses and oregano in bowl, season with salt and pepper.
  • Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Dust 2 baking sheets with flour.
  • Punch dough down. Knead on lightly floured surface until smooth, about 1 minute. Divide into 4 equal portions; shape each into ball. Roll out dough balls on lightly floured surface to 9-inch rounds. Spread 1/3 cup cheese mixture over half of each round, leaving 3/4-inch border. Cover cheese on each with 1/4 of onions, 1/3 cup cheese mixture, 1/4 of sausage, 1/3 cup cheese mixture, then 1/4 of bell peppers. Fold plain dough halves over filling, forming half circles. Pinch edges of dough firmly together to seal.
  • Using spatula, transfer 2 calzones to each prepared sheet. Pierce tops in several places with small knife. Bake calzones 15 minutes. Reverse baking sheets and bake until tops of calzones are golden brown, about 15 minutes longer.

ORECCHIETTE WITH SPINACH, ROASTED RED PEPPER AND FETA



Orecchiette With Spinach, Roasted Red Pepper and Feta image

An easy vegetarian pasta dish that takes only as long as the time to make the pasta. This can be doubled easily.

Provided by KissKiss

Categories     Pasta Shells

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

1/2 lb orecchiette
salt
3 tablespoons olive oil
2 garlic cloves, minced
10 ounces frozen chopped spinach, thawed and squeezed of liquid
3 -4 ounces roasted red peppers, chopped (use a kind packed in olive oil)
4 ounces feta, crumbled

Steps:

  • Place orecchiette in plenty of salted, boiling water and cook according to package directions (approximately 9 minutes) until al dente.
  • While pasta is cooking, heat olive oil over medium heat in a saute pan and add minced garlic. Allow to cook for only about a minute (to soften). Add chopped spinach and season with salt and pepper (not too much salt, as feta will add saltiness).
  • Add roasted red pepper and cook over low heat until spinach and peppers are heated through. Keep warm over a low heat until pasta is ready.
  • When pasta is done cooking, add feta to the spinach mixture. Using a spider, take orecchiette from boiling water (reserving water) and add to spinach mixture on top of the feta. Toss pasta with mixture until thoroughly combined, then add pasta water (about 1/2 cup) until mixture is creamy and moistened.
  • Serve immediately.

Nutrition Facts : Calories 407.1, Fat 17.9, SaturatedFat 6.1, Cholesterol 26.8, Sodium 683.5, Carbohydrate 48.1, Fiber 4.2, Sugar 3.2, Protein 14.6

SPINACH-CHEESE CALZONE



Spinach-Cheese Calzone image

When it comes to making a calzone, it's what's on the inside that counts, so why not explore all the options? Try all these delicious variations: Classic, Mushroom-Artichoke, Broccoli-Ham, Chicken-Pear, Chocolate-Walnut.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 35m

Number Of Ingredients 7

Olive oil, for brushing
All-purpose flour, for work surface
1 pound pizza dough, thawed if frozen
1/2 cup ricotta
10 ounces thawed frozen spinach, squeezed dry
4 ounces fresh mozzarella, thinly sliced
Salt

Steps:

  • Preheat oven to 425 degrees. Brush a rimmed baking sheet with oil. On a lightly floured work surface, roll dough into a 16-inch round. Spread ricotta on bottom half of dough, leaving a 1-inch border. Top ricotta with spinach and mozzarella. Fold top half over and roll and pinch edges to seal. Brush off excess flour.
  • Carefully transfer calzone to baking sheet. Lightly brush with oil, season with salt, and bake until golden brown, 22 to 25 minutes.

Nutrition Facts : Calories 361 g, Fat 9 g, Fiber 5 g, Protein 23 g, SaturatedFat 3 g

QUICK & DIRTY HAMBURGER SPINACH CALZONES



Quick & Dirty Hamburger Spinach Calzones image

This is a quick & dirty weeknight supper recipe that is very filling and takes little effort to pull together. I really enjoy the taste of hamburger and spinach together.

Provided by MadCatKim

Categories     Cheese

Time 30m

Yield 2-3 calzones

Number Of Ingredients 8

1 (10 ounce) package pillsbury pizza dough (sold in tubes in refrigerator section with biscuits and ready to bake cookies)
1/2 lb ground beef
onion powder, to taste
garlic powder, to taste
black pepper, to taste
1 cup frozen spinach, thawed
1 cup shredded mozzarella cheese or 1 cup cheddar cheese
tomato sauce (I recommend Classico brand)

Steps:

  • Preheat oven to 400 degrees F.
  • Season ground beef with onion powder, garlic powder, and black pepper to taste.
  • Brown beef.
  • Open pizza crust package and slice into 2 or 3 sections depending on how hungry you are!
  • Stretch dough sections a bit to thin them out and to make room for the filling.
  • Layer beef, cheese, and spinach on each dough section.
  • Wrap dough around filling.
  • Bake on a cookie sheet for 10-15 minutes until golden.
  • Serve with warm tomato sauce for dipping.
  • Tips: I like to wrap the crust around the filling so that all four sides overlap on top.
  • Then I flip them over so that they bake on the overlapping sections to prevent the bottom from falling out.
  • You can patch any thin spots before baking by pulling dough off the thick spots and pressing it over the thin area.

Nutrition Facts : Calories 436, Fat 30.1, SaturatedFat 14.2, Cholesterol 121.3, Sodium 483.7, Carbohydrate 4.6, Fiber 2.4, Sugar 1.3, Protein 36.6

MINI CHEESE CALZONES



Mini Cheese Calzones image

Very easy recipe to prepare with kiddos. Nothing like the happy gleam in their eye when you compliment their excellent cooking skills.

Provided by Sandy in Oklahoma

Categories     Lunch/Snacks

Time 22m

Yield 12 calzones, 6 serving(s)

Number Of Ingredients 3

6 (1 ounce) packages mozzarella string cheese
1 (11 ounce) package refrigerated breadstick dough
1 cup jarred marinara sauce or 1 cup pizza sauce, for serving

Steps:

  • Preheat the oven to 400°F.
  • Unwrap the string cheese sticks and cut them in half crosswise. Open or unroll the bread-stick dough and separate it into 12 rectangles. Coil a rectangle of bread-stick dough around a piece of cheese stick as if you were wrapping it with yarn. Completely cover the cheese, tucking the dough ends under and pinching them to seal closed. Repeat with the remaining dough and cheese. Place the dough-covered cheese on an ungreased baking sheet.
  • Bake the mini calzones until they are golden brown, about 12 minutes. Remove them from the baking sheet and serve at once with a bowl of marinara or pizza sauce for dunking.

Nutrition Facts : Calories 109.4, Fat 5.7, SaturatedFat 3.2, Cholesterol 19, Sodium 351.4, Carbohydrate 6.7, Fiber 1.1, Sugar 4.1, Protein 7.7

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