SPINACH ARTICHOKE CALZONES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 31m
Yield 4 calzones
Number Of Ingredients 18
Steps:
- Preheat oven to 425 degrees F.
- Combine first 7 ingredients in a bowl. Roll each pizza dough out on a cookie sheet, and halve each cross-wise. Spread 1/2 cup mozzarella and up to 1/4 of filling on each rectangle. Work on just half of the surface of each rectangle of dough, then fold dough over top of filling and pinch edges firmly to seal. For a half-moon "pizza parlor" look to your calzones, mound filling into a half-moon shape, fold dough over top trim edges of dough to follow the rounded shape, then seal edges.
- Tie strips of dough scraps in knots, brush with garlic oil and sprinkle with grated cheese. Bake knots with calzones.
- If your dough tears, remove a little of the filling and repair. Repeat the process, spacing the calzones evenly on baking sheet. Bake the calzones for 12 to 15 minutes or until golden brown all over. Serve calzones with warm tomato or pizza sauce for dunking.
- Cook's Note: Freeze any remaining filling in a small plastic container and use it to stuff a chicken breast on another day.
- Add olive oil to medium saucepan over moderate heat. Add garlic and crushed pepper to the heated olive oil; when pepper snaps and garlic sizzles, stir in crushed tomatoes. Season sauce with salt, pepper, and Italian seasoning. Cook for five minutes and stir in parsley. Serve.
- Yield: 4 servings
SPINACH ARTICHOKE CALZONES
These look wonderful! I just HAD to post it....I would probably make my own crust instead of using refrigerated dough (my own preference). From Rachel Ray.
Provided by spatchcock
Categories Vegetable
Time 30m
Yield 4 calzones
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F.
- Combine first 7 ingredients in a bowl.
- Roll each pizza dough out on a cookie sheet, and halve each cross-wise.
- Spread 1/2 cup mozzarella and up to 1/4 of filling on each rectangle.
- Work on just half of the surface of each rectangle of dough, then fold dough over top of filling and pinch edges firmly to seal.
- For a half-moon"pizza parlor" look to your calzones, mound filling into a half-moon shape, fold dough over top trim edges of dough to follow the rounded shape, then seal edges.
- Tie strips of dough scraps in knots, brush with garlic oil and sprinkle with grated cheese.
- Bake knots with calzones.
- If your dough tears, remove a little of the filling and repair.
- Repeat the process, spacing the calzones evenly on baking sheet.
- Bake the calzones for 12 to 15 minutes or until golden brown all over.
- Serve calzones with warm tomato or pizza sauce for dunking.
- Freeze any remaining filling in a small plastic container and use it to stuff a chicken breast on another day.
Nutrition Facts : Calories 686.9, Fat 50.3, SaturatedFat 17.3, Cholesterol 82.4, Sodium 1264, Carbohydrate 30.6, Fiber 13.1, Sugar 7.7, Protein 33.8
SPINACH ARTICHOKE CALZONE
Taken from 30 minutes meals on the Food Network. Makes 4 calzones, but half a calzone is usually enough for 1.
Provided by UW4Life
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- Combine first 7 ingredients in a bowl. Roll each pizza dough out on a cookie sheet, and halve each cross-wise.
- Spread 1/2 cup mozzarella and up to 1/4 of filling on each rectangle.
- Work on just half of the surface of each rectangle of dough, then fold dough over top of filling and pinch edges firmly to seal. If your dough tears, remove a little of the filling and repair.
- Bake the calzones for 12 to 15 minutes or until golden brown all over.
- Serve calzones with warm tomato or pizza sauce for dunking.
SPINACH ARTICHOKE CALZONES
This is a conglomeration of a fussed with Rachael Ray filling & an IBS safe pizza dough; you could also use low-fat refrigerated pizza dough in a pinch
Provided by DustyandSarah
Categories Vegetable
Time 30m
Yield 4 calzones, 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix Bisquick, flour and water. Knead and let sit in covered bowl for 1/2 hour.
- Preheat oven to 400F.
- Combine first 7 ingredients in a bowl.
- After dough is set up roll into two even balls then roll out onto cookie sheets and halve each cross-wise.
- Spread 1/2 cup mozzarella and up to 1/4 of filling on each rectangle. Work on just half of the surface of each rectangle of dough, then fold dough over top of filling and pinch edges firmly to seal. For a half-moon "pizza parlor" look to your calzones, mound filling into a half-moon shape, fold dough over top trim edges of dough to follow the rounded shape, then seal edges.
- Tie strips of dough scraps in knots, brush with garlic oil and sprinkle with grated cheese. Bake knots with calzones.
- If your dough tears, remove a little of the filling and repair. Repeat the process, spacing the calzones evenly on baking sheet. Bake the calzones for 12 to 15 minutes or until golden brown all over. Serve calzones with warm tomato or pizza sauce for dunking.
Nutrition Facts : Calories 506.6, Fat 11.1, SaturatedFat 2.9, Cholesterol 1.3, Sodium 1861.1, Carbohydrate 90.2, Fiber 11.8, Sugar 14.4, Protein 15.7
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