Ciao Bella Mini Spinach Calzones Food

UNBELIEVABLE SPINACH CALZONES

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.

MINI CALZONES

Steps:

• Position a rack in the middle of the oven and preheat to 450 degrees F. Sprinkle a baking sheet with the semolina and set aside.
• Lightly flour a work surface and roll the dough into a round that is about 12 inches wide and 1/2 inch thick. Cut out 8 rounds with a 3 1/2- to 4-inch biscuit cutter or drinking glass. Dust with flour and cover with a clean kitchen towel or plastic wrap.
• Beat the egg with 1 tablespoon water in a small bowl. Set aside.
• Combine the cheese blend, ricotta, 1/4 cup Parmesan, scallions and garlic powder in a medium bowl. Season with salt and pepper to taste.
• Place 3 slices of the pepperoni on one half of each round of dough, leaving a 1/4-inch border around the edges. Top each round with 2 tablespoons of the cheese mixture.
• Brush the egg wash around the edges of one dough round using your finger or a pastry brush. Gently fold the dough over the filling to enclose and crimp the edges with a fork to seal. Repeat with the remaining dough rounds.
• Brush the tops of the calzones with the egg wash and sprinkle with the remaining 1/4 cup Parmesan.
• Place the calzones on the prepared baking sheet and bake on the middle rack until golden, 14 to 16 minutes, rotating the sheet halfway through for even baking.
• While the calzones bake, heat the tomato sauce in a medium saucepan over medium heat until bubbling, 1 to 2 minutes. Transfer to a small bowl. Place the calzones on a platter with the sauce and serve immediately.

SPINACH AND CHEESE MINI CALZONES RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Cut pizza dough into 8 sections on a floured surface.
• With one section, roll out dough until flat and circular.
• Layer one slice mozzarella cheese, two tablespoons spinach, and 1 tablespoon ricotta.
• Fold one side of dough up and over ingredients, and seal calzone by crimping the edges together.
• In a small bowl, mix together melted butter, parmesan, garlic, and parsley.
• Place calzone on a parchment-lined baking sheet. Apply egg wash to outside of calzone and brush with garlic butter.
• Bake calzones for 15-20 minutes or until golden brown.
• Enjoy!

SPINACH CALZONES

Steps:

• Filling:.
• If using fresh spinach, wash, stem and finely chop, steam it quickly on medium high heat, adding no additional water. When wilted and deep green, remove to a bowl with a slotted spoon. (if using frozen - thaw and squeeze out as much moisture as you can).
• Saute onion and garlic in butter till translucent and soft.
• Combine all ingredients, mix well, salt and pepper to taste.
• Dough:.
• Soften together yeast, water and honey.
• Add salt and flour to make a soft dough. Knead 10 minutes, or till smooth and elastic, adding flour if necessary to keep from being sticky.
• Cover and let rise till doubled (about 1 hour - less if using rapid rise yeast).
• Punch down. Divide into six sections and roll out in rounds 1/4 inch thick.
• Fill with 1/2-3/4 cup filling, placing filling on one half of the circle, leaving a 1/2 inch rim.
• Moisten the rim with a little water, fold the empty side over, and crimp the edges.
• Prick here and there with a fork to allow steam to escape.
• Bake on an oiled tray (I use a baking stone) in a preheated 450 oven for 15-20 minutes or till crisp and lightly browned.
• Brush each pastry with a little butter as it comes from the oven.

SPINACH & CHEESE CALZONES

Steps:

• Preheat oven to 375 degrees.
• If making Pizza Dough start the dough first so it can rise while you make the filling.
• Heat oil in a large skillet and cook onion, covered, over medium-low for about 5 minutes. Stir in the garlic and cook, uncovered, for 1 minute. Stir in the spinach and cook until wilted, about 2 minutes.
• Transfer vegetables to a mixing bowl and stir in the ricotta, nutmeg, salt and cayenne. Then stir in egg yolk and feta until mixed.
• Sprinkle a large baking sheet with the cornmeal (you may need 2 baking sheets for all 4 calzones). On a flat surface, roll or pat the pizza dough to a rough 12- or 14-inch square. Use a sharp knife or pizza wheel to cut the dough into 4 equal squares. Divide the filling among the dough squares, spooning it onto one diagonal half of each square and leaving about a 1/2-inch margin all around.
• Fold the top over to make a triangle and seal the edges by pressing with a fork. Use a knife to make 3 slashes on the top of each calzone (Don't forget this step - unless you like the exploding kind of calzone).
• Place calzones on the baking sheet and bake until golden brown, 25 to 30 minutes. Serve with heated marinara sauce for dipping.

SPINACH CALZONE

Steps:

• Preheat oven to 375.
• Spray baking sheet with cooking spray and set aside.
• In large bowl, mix cheeses, spinach, basil oregano and pepper.
• Divide bread dough into 5 equal pieces.
• Using 1 tsp flour for each, roll each piece into a 5- 6 inch circle.
• Place 1/5 of the spinach filling over half of each circle.
• Fold dough over filling, and use a bit of water to pinch and stick edges together.
• Brush tops with egg white.
• Bake until golden and puffed, 20-25 minutes.
• Serve with your favorite spaghetti sauce.

MINI SPINACH-FETA CALZONE POCKETS (NO PHYLLO!)

Steps:

• Run the spinach through a food chopper/processor until it has about the same consistency as tabouleh, then put into a mixing bowl.
• Finely grate the feta cheese with a grater or food chopper then mix with the spinach.
• Add all the other ingredients on the list except the dough to the bowl and mix thoroughly-- except the olive oil, make sure just 1 tablespoon of oil goes in the mix.
• Roll the pizza dough onto a floured surface and make cutouts, about 10-12.
• Spoon about 3-4 tablespoons of spinach mixture (approx, I just used a serving spoon) into the center of each cutout. Place each cutout on a cookie sheet greased with cooking spray.
• Fold the cutouts over so they resemble little calzones. Make sure that there are no pointy edges or tops because they'll burn easily.
• With the remaining tablespoon of olive oil, brush the tops of the calzones. About 1 tablespoon should be enough to lightly brush them all.
• Bake at 375F for 15-20 minutes or until golden brown on top.

SPINACH AND FETA CALZONE

Steps:

• Preheat oven to 450.
• Heat olive oil in a large pan over med-high heat. Add onions and garlic, saute 2 minutes.
• Add 1/2 the spinach and cook down until well wilted. Add the other half and cook down. Remove pan from heat and stir in remaining ingredients.
• Roll out crust on a sprayed baking sheet. Using a SLOTTED SPOON (very important!) transfer spinach mixture to bottom half of crust.
• Pull the top of crust over filling and pinch closed all the way around. Using a sharp knife cut a few slits in the top of the crust for steam.
• Bake 15 minutes.

MINI SPINACH CALZONES

Steps:

• Mix spinach,cream cheese, green onion, parmesan cheese and pepper; set aside.
• On lightly floured table roll dough out into a 15-inch square.
• With a knife cut into 25 three-inch squares.
• Spoon a heaping 1 teaspoon of filling on the middle of dough.
• Brush edges of dough with some water.
• Lift a corner of each square and stretch dough over filling to the opposite corner,making a triangle.
• Press edges of dough to seal.
• Prick calzones with a fork, brush with milk.
• Bake on a greased baking sheet 425° for 8-10 minutes or golden brown.
• Serve with spaghetti sauce.