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 CALZONES
My Moosewood Cookbook pretty much falls open to the page with this recipe. These are cheesy and delicious. It's a bit of work if you make your own dough, but they always work out great (I have been known to use frozen bread dough). Prep time includes rising time.
Provided by pattikay in L.A.
Categories Spinach
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 541.6, Fat 25.3, SaturatedFat 15.2, Cholesterol 85.7, Sodium 1096.7, Carbohydrate 50.9, Fiber 3.5, Sugar 4.6, Protein 28.2
SPINACH CALZONES WITH BLUE CHEESE RECIPE - (4.3/5)
Provided by TPMay
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Unroll dough onto a baking sheet coated with cooking spray; cut into 4 quarters. Pat each quarter into a 6 x 5-inch rectangle. Sprinkle garlic evenly over rectangles. Top each rectangle with 1 cup spinach, 2 onion slices, 1/3 cup mushrooms, and 3 tablespoons cheese. Bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching all points together to seal. Bake at 425°F for 12 minutes or until golden.
THREE-CHEESE SPINACH CALZONES
Our Italian mother used to whip up these yummy dough pockets when we came home from school for lunch. They're easy to pick up and dip in sauce.-Marie Rizzio, Interlochen, MI
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large bowl, combine first seven ingredients. On a lightly floured surface, unroll pizza crust into an 11-in. square. Cut into four squares. Transfer to a greased baking sheet. Spoon spinach mixture diagonally over half of each square to within 1/2 in. of edges., For each calzone, fold one corner over filling to the opposite corner, forming a triangle; press edges with a fork to seal. Cut slits in top. Combine egg and water; brush over calzones. , Bake 12-15 minutes or until golden brown. Serve with spaghetti sauce.
Nutrition Facts : Calories 549 calories, Fat 22g fat (11g saturated fat), Cholesterol 109mg cholesterol, Sodium 1637mg sodium, Carbohydrate 59g carbohydrate (10g sugars, Fiber 5g fiber), Protein 28g protein.
SPINACH CALZONES
A tube of refrigerated pizza dough and frozen chopped spinach make these impressive appetizers a cinch. "I found the recipe in a cookbook but lightened it up," explains Prospect, Kentucky's Juliet Lodge. "They're wonderful with white wine."
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook spinach according to package directions; drain well. In a bowl, combine the spinach, Swiss cheese, ricotta cheese, onion, basil, salt, garlic powder and pepper. , Roll pizza dough into a 15x10-in. rectangle; cut into six 5-in. squares. Spoon 1/3 cup spinach mixture onto the center of each square; brush edges of dough with water. Fold one corner over filling to the opposite corner, forming a triangle. Using a fork, crimp edges to seal., Place in a 15x10x1-in. baking pan coated with cooking spray. Prick tops with a fork. Lightly beat egg white and water; brush over dough. Sprinkle with Parmesan cheese. Bake at 425° for 10 minutes or until golden brown. Let stand for 5 minutes. Serve with pizza sauce if desired.
Nutrition Facts : Calories 268 calories, Fat 11g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 579mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges
SPINACH CALZONE
This is delicious even if you don't particularly like spinach. The recipe originally called for 10 oz of spinach, but since I don't care for it, I cut it way down. Still gives a little taste without being overpowering.
Provided by SashasMommy
Categories Cheese
Time 50m
Yield 5 serving(s)
Number Of Ingredients 10
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.
SPINACH AND CHEESE MINI CALZONES RECIPE BY TASTY
Here's what you need: frozen spinach, ricotta cheese, mozzarella cheese, garlic, butter, parmesan cheese, fresh parsley, egg, water
Provided by Pierce Abernathy
Categories Appetizers
Yield 8 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 151 calories, Carbohydrate 3 grams, Fat 11 grams, Fiber 0 grams, Protein 8 grams, Sugar 0 grams
THREE-CHEESE SPINACH CALZONES
Categories Cheese Bake Super Bowl Vegetarian Quick & Easy Spinach Bon Appétit
Yield Makes 2 Servings
Number Of Ingredients 7
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.
THREE-CHEESE MUSHROOM AND SPINACH CALZONE
An easy Mushroom and Spinach Calzone that includes three different cheeses!
Provided by Bon Appétit Test Kitchen
Categories Cheese Mushroom Bake Super Bowl Vegetarian Kid-Friendly Quick & Easy High Fiber Dinner Parmesan Ricotta Spinach Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4-main course servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add mushrooms and fennel seeds; sauté until mushrooms are brown, stirring often, about 5 minutes. Add garlic and oregano; stir 1 minute. Add spinach; stir just until wilted, about 1 minute. Transfer to medium bowl. Season with salt and pepper.
- Line rimless baking sheet with parchment. Sprinkle paper with flour. Roll out dough on lined baking sheet to 15 x 10-inch rectangle. Sprinkle 3 tablespoons Parmesan crosswise over half of crust, leaving 1-inch plain border. Top with 3/4 cup Fontina, then mushroom mixture, distributing evenly. Sprinkle 2 tablespoons Parmesan and 3/4 cup Fontina over mushrooms. Spoon dollops of ricotta cheese over; sprinkle with crushed red pepper. Fold plain half of dough up over filling. Crimp edges tightly to seal. Brush with oil.
- Bake calzone until puffed and brown, about 18 minutes. Brush with oil and serve.
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