SPINACH ARTICHOKE CALZONES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h40m
Yield 12 calzones (6 to 12 servings)
Number Of Ingredients 12
Steps:
- Coat a baking sheet and some plastic wrap with the cooking spray. Place the rolls on the baking sheet and cover with the plastic wrap. Let thaw and rise for 2 to 3 hours.
- Meanwhile, make the filling: Place the spinach in a kitchen towel and wring dry. Put in a large bowl, separating any clumps. Add the artichokes, mozzarella, ricotta, Parmesan and heavy cream and stir until combined. Season with pepper.
- Preheat the oven to 400 degrees F.
- Roll out each dinner roll on a lightly floured surface into a 5-inch round. Spoon 1/4 cup of the filling on half of each dough round. Dampen the edges of the rounds with water, then fold the dough over the filling to enclose, pressing the edges to seal.
- Arrange the calzones on 2 baking sheets lined with parchment paper. Bake until golden brown, 10 to 13 minutes.
- Serve the calzones with the warmed marinara sauce for dipping, and a salad.
SPINACH AND THREE CHEESE CALZONE
Provided by Tyler Florence
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For Dough: In the bowl of a standing mixer fitted with a dough hook, bloom the yeast by combining it with warm water and sugar. Stir gently to dissolve, then let stand 5 minutes until foam appears. Turn mixer on low and slowly add the flour, 1 cup at a time. Pour in 1/4 cup olive oil and add salt. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough pulls away from the sides of the bowl, about 10 minutes.
- Turn the dough out onto a lightly floured work surface and fold over itself a few times. Form dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise in a warm place until doubled in size, about 45 minutes. Test the dough by pressing 2 fingers into it. If indents remain, the dough is adequately risen. When ready, knead the dough gently and divide in 4 balls. Sprinkle the rounds lightly with flour, cover, and let rest for 15 minutes. This will relax the dough, making it easier to stretch. In the meantime prepare filling.
- For Calzones: Place a pizza stone in the oven and preheat to 400 degrees F. If you don't have a stone, simply grease a baking pan. Roll or spread the dough discs into 10-inch circles, leave the dough slightly thick so that the filling will not ooze out. Spoon a quarter of the filling onto 1 side of the dough round and brush the outer edge with egg wash to help form a seal. Fold dough over to enclose the filling and form a large turnover. Roll up the edges with your fingers to close tightly and prevent leaking. Cut a few slashes in the top to allow steam to escape during baking and brush with egg wash. Repeat with remaining rounds. Sprinkle a pizza peel (or prepared baking pan) with cornmeal and carefully transfer the calzones. Bake directly on pizza stone for 25 to 30 minutes until golden brown. Let the calzones rest 10 minutes before cutting to allow the cheese to set. Serve with basic tomato sauce if desired.
- For Filling: In a saute pan, heat oil over medium heat. Add garlic and cook 2 minutes until lightly browned. Add the spinach, season, and continue to cook until wilted, about 5 minutes. Transfer to a colander and squeeze out the excess liquid. If necessary, drain the ricotta in a sieve to remove excess moisture also. Calzone filling should be fairly dry, because it may leak out or make the dough mushy. Combine spinach, cheeses, egg, and pepper in a large bowl.
SPINACH AND RICOTTA CALZONE
Make and share this Spinach and Ricotta Calzone recipe from Food.com.
Provided by anme7039
Categories Lunch/Snacks
Time 50m
Yield 1 calzone, 1 serving(s)
Number Of Ingredients 14
Steps:
- DOUGH.
- In a small mixing bowl, whisk together yeast, warm water, sugar and olive oil. Let sit for about 3 minutes to fully dissolve and activate the yeast.
- In a large mixing bowl, whisk together flour and salt.
- With a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together. Turn the dough out onto a clean counter surface dusted with flour.
- Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes. The surface should be tight and silky and bounce back slightly when pressed. Lightly grease a large mixing bowl with olive oil and place the dough in it.
- Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours.
- Once doubled, punch the dough down and divide it into 2 equal pieces. Knead each 1 slightly to form a uniform ball. Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes.
- Cook's Note: Dough can be made the day before and refrigerated overnight once it is divided. Keep covered tightly in plastic wrap or in a sealed food storage bag.
- Yield: 2 dough balls
- Preheat oven to 450 degrees F.
- Lightly dust the work surface and rolling pin with flour. Roll the dough out into an 8 by 11-inch oval.
- In a medium bowl, mix the spinach, ricotta, and mozzarella and season with salt and pepper, to taste.
- Place all the filling on 1 half of the dough leaving a 3/4-inch border along the edge.
- Fold the remaining dough over the filling until the edges line up and pinch the edges together to seal. Gently roll the pinched edges under to form a decorative rim.
- Place the calzone on a baking sheet dusted with cornmeal and brush the top with olive oil.
- Bake until golden brown and the center is hot and melted, 25 minutes, rotating midway through cooking.
Nutrition Facts : Calories 1669.1, Fat 76, SaturatedFat 26.8, Cholesterol 125.5, Sodium 3958.5, Carbohydrate 188.2, Fiber 12.2, Sugar 6.7, Protein 59.3
SPINACH-RICOTTA CALZONES
Found this on the Enfamil website. Could easily be turned into a meatless meal by omitting the bacon!
Provided by iewe7726
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F and coat baking sheet with nonstick cooking spray.
- Place spinach in microwave-safe bowl and microwave uncovered on high power (100%) for 3 to 4 minutes or just until thawed. Stir, then squeeze out moisture.
- Place spinach back in bowl and add ricotta, Parmesan cheese, bacon, garlic, and salt; stir together thoroughly.
- Divide dough into 4 equal portions.
- On well-floured surface, roll each portion out into approximately a 6-inch circle. Place one-fourth of filling in center of each circle.
- Moisten one half of edge with water and fold dough over filling, pressing edges together to seal. Cut several small slits in top of each to allow steam to escape.
- Place calzones on prepared baking sheet and bake at 425 degrees until golden, 12 to 15 minutes.
- Let stand for several minutes to cool slightly.
- Serve with marinara sauce for dipping.
SPINACH AND FETA CALZONE
This is a take-off of a Cooking Light recipe (Stuffed Focaccia with Spinach and Feta, I think). I made a few alterations and this has become quite the regular in our rotation! It is very quick and chock full of wonderful Greek flavors. Make sure to use a slotted spoon when transferring the filling to the crust, otherwise this can get a bit too moist. Note: if you use the crust recipe referenced here, FYI the filling goes together in about the time it takes for the crust to rise!
Provided by smellyvegetarian
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
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SPINACH-RICOTTA CALZONE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (22)Total Time 3 hrs 3 minsServings 2
- To make the crust: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Combine all of the ingredients in a bowl, and mix and knead — using your hands, a mixer, or a bread machine set on the dough setting — to make a soft, smooth dough., Place the dough in a lightly greased bowl or other rising container (an 8-cup measure works well), cover it, and let it rise until it's just about doubled in bulk, about 2 to 2 1/2 hours., Gently deflate the dough, and turn it out onto a clean work surface.
- Divide it in half., Working with one half at a time, place the dough on a piece of parchment, or onto a lightly greased baking sheet.
- Pat it into a 10" to 11" circle., To make the filling: Combine all of the filling ingredients, stirring until well combined.
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