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.
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.
SPINACH-CHEESE CALZONE
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
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
SPINACH & CHEESE CALZONES
A greek-style turnover filled with cheese and spinach. For the calzones you can use pizza dough purchased from your grocery store, or make your own dough. Look for my Pizza Dough recipe in my recipes. Prep time listed includes making the Pizza Dough
Provided by Little Everyday Thi
Categories < 60 Mins
Time 1h
Yield 4 calzones, 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 140.3, Fat 7.9, SaturatedFat 3.6, Cholesterol 63.9, Sodium 821.6, Carbohydrate 12.4, Fiber 1.2, Sugar 7.3, Protein 5.5
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.
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