WHOLE-WHEAT BEEF, MUSHROOM AND SPINACH CALZONE
By using just a small amount of meat and cheese we were able to lower the fat in these high-fiber calzones. Pair with a nice green salad to round out your meal.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 calzones
Number Of Ingredients 19
Steps:
- Set a pizza stone or baking sheet on an oven rack in the bottom-third position and preheat to 425 degrees F.
- Heat 1 teaspoon of the olive oil in a large nonstick skillet over medium-high heat. Add the ground beef, 1/4 teaspoon salt, and a pinch of crushed red pepper. Break the beef into large chunks with a wooden spoon. When the beef is browned all over, about 2 minutes, add the mushrooms, 2/3 of the garlic and 1/4 teaspoon salt. Cook for 3 minutes, then fold in the spinach to wilt, about 1 minute. This mixture should be relatively dry. Remove to a large bowl to cool completely.
- Reduce the heat to medium. Add the remaining 1 teaspoon olive oil and garlic and another pinch of crushed red pepper to the skillet. Stir for a minute to lightly brown the garlic, then add the tomatoes and 1/4 teaspoon salt. Simmer until thick, about 6 minutes. Reheat this sauce when ready to serve with the calzones.
- Divide the pizza dough into 4 balls. Spray a baking sheet with cooking spray. On a well-floured surface, roll out each rested ball into a 6- or 7-inch circle 1/8 inch thick. On the bottom half of each circle, mound a quarter of the cooled beef mixture, top with 3 tablespoons of the mozzarella, fold over the top half of the dough to form a semicircle and pinch the edges to seal. Carefully transfer the calzones with a spatula to the prepared baking sheet. Lightly brush with the beaten egg. Cut 2 small slits on top of each to vent steam.
- Bake the calzones in the oven on the hot pizza stone or baking sheet until golden brown, about 22 minutes. Serve with the heated tomato sauce on the side.
- Stir together the warm water, honey and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn't happen, discard and try again with new yeast.)
- Whisk the flour and 1/2 teaspoon salt together in a medium bowl. Add the foamy yeast mixture and olive oil and mix together with a stiff rubber spatula. Form the dough into a uniform ball in the center of the bowl. Be sure to scrape and use any dough stuck to the sides. The dough will be very sticky at this stage. Cover the bowl tightly with plastic wrap and keep in a warm place until the dough has doubled in size, about 2 hours.
- Lightly dust a baking sheet with flour. Sprinkle a generous amount of flour on a clean, dry work surface. Scrape the dough onto the floured surface and knead for a couple of minutes, working in just enough flour to make the dough less sticky but still moist to the touch. Form the dough into 1, 2 or 4 balls, for large, medium and small pizzas. Place the dough ball(s) on the prepared baking sheet. Cover loosely with plastic wrap or a dish towel and let rest for 30 minutes. The dough can then be shaped and cooked as desired or wrapped well and frozen for up to 1 month. Thaw frozen dough at room temperature, shape and cook as desired.
Nutrition Facts : Calories 470, Fat 12 grams, SaturatedFat 4.5 grams, Cholesterol 60 milligrams, Sodium 830 milligrams, Carbohydrate 59 grams, Fiber 12 grams, Protein 27 grams, Sugar 5 grams
BIG-BATCH HEALTHY BEEF, MUSHROOM AND SPINACH CALZONES
Set aside some extra time one weekend to make a dozen of these calzones. Then pack your freezer full of them and know you've got healthy lunches or dinners for those hectic days covered.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 12 calzones
Number Of Ingredients 13
Steps:
- Set a pizza stone or baking sheet on an oven rack in the bottom third of the oven, and preheat to 425 degrees F.
- Heat 1 1/2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the ground beef, 3/4 teaspoon salt and half the pepper flakes, and cook, breaking the beef up into large chunks with a wooden spoon, until the beef is browned all over, about 3 minutes. Add the mushrooms, 2/3 of the garlic and 3/4 teaspoon salt, and cook for 3 minutes more. Fold in the spinach, and cook until wilted, about 1 minute (the mixture should be relatively dry). Transfer the mixture to a large bowl, and let cool completely.
- Reduce the heat to medium. Add the remaining oil, garlic and pepper flakes to the skillet, and cook, stirring, to lightly brown the garlic, about 1 minute. Add the tomatoes and 3/4 teaspoon salt, and simmer the sauce until thick, about 6 minutes; set aside.
- Divide the pizza dough into 12 balls. Spray 2 baking sheets with cooking spray. On a well-floured surface, roll out each ball into a 6- or 7-inch circle 1/8 inch thick. On the bottom half of each circle, mound 1/4 cup of the cooled beef mixture and top with 3 tablespoons of the mozzarella. Fold over the top half of the dough to form a semicircle, and pinch the edges to seal. Carefully transfer the calzones with a spatula to the prepared baking sheets. Lightly brush with the beaten egg. Cut 2 small slits on top of each to vent steam.
- Refrigerate half the calzones. With a spatula, transfer the rest of the calzones to the hot pizza stone or baking sheet and bake until golden brown, about 22 minutes. Repeat with the remaining calzones. Reheat the tomato sauce, and serve on the side.
- To freeze: Let the baked calzones cool completely, then wrap each one tightly in plastic wrap and then aluminum foil. Place them in freezer bags, and freeze for up to a month. The sauce can be frozen in 12 small freezer bags for up to a month.
- To reheat: Thaw the frozen calzones in the fridge for 1 to 2 hours. Unwrap the calzones, then microwave them on a microwave-safe plate in 1-minute increments, rotating them after each, until heated through, 2 to 4 minutes. To reheat the sauce, microwave it in a microwave-safe bowl in 30-second increments, stirring after each, until the sauce is hot.
WHOLE WHEAT CALZONES
This recipe by master baker Beatrice Ojakangas is a great tasting way to add fiber to my family's diet. The dough is very easy to work with and my children used to love to help me roll this out when they were little. We like to stir these up on a Friday or Saturday night rather than order pizza. I'm including the fillings from the original recipe but you can substitue your family's favorites as we do. Enjoy!!
Provided by Acerast
Categories < 4 Hours
Time 1h55m
Yield 2 10-inch calzones, 2-4 serving(s)
Number Of Ingredients 15
Steps:
- For Dough:.
- In a large mixing bowl, dissolve the yeast in warm water.
- Add the honey and let stand 5 minutes until yeast foams.
- Add the oil, salt, and all-purpose flour; beat well.
- Stir in enough of the whole wheat pastry flour to make a very stiff dough.
- Cover and let rise until doubled, about 1 hour. During this time dough will become soft.
- For Filling:.
- Heat the tomato sauce with the basil and oregan; reserve.
- Simmer the sausages in water to cover for 20 minutes.
- Drain and cool the sausages.
- Remove sausage casings and slice thinly.
- In a medium bowl combine cheeses.
- Construction:.
- Preheat oven to 375°F.
- Lightly grease or line a baking sheet with parchment paper.
- Divde risen dough in half.
- Roll one half out on a lightly floured surface to an 11-inch circle.
- Brush lightly with olive oil and spread half of the tomato sauce over half of the dough circle to within 1/2 inch of the edges.
- Top sauce with half the sausage and sprinkle with half of the cheese mixture.
- Fold plain half over filling to within 1/4 inch of the opposite edge.
- Roll bottom edge up over top edge and pinch or crimp together to seal.
- Brush with olive oil.
- Transfer to baking sheet. Pierce top with fork.
- Repeat process with remaining dough and fillings.
- Bake for 20 to 25 minutes or until golden brown.
- Variations: Add your favorite fillings such as onions, green peppers, mushrooms, olives, spinach, cooked ground beef, pepperoni -- the sky's the limit.
Nutrition Facts : Calories 2832.5, Fat 134.2, SaturatedFat 57.8, Cholesterol 318, Sodium 5742.4, Carbohydrate 269.4, Fiber 28.8, Sugar 26.9, Protein 145.6
WHEAT CALZONE
Make and share this Wheat Calzone recipe from Food.com.
Provided by Pamela
Categories Lunch/Snacks
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- For the Crust: Measure the first 6 ingredients into alarge bowl. Stir. Make small indentation in the middle.
- Combine next 3 ingredients in small bowl. Add to middle of dry mixture. Stir until soft dough forms. Turn out onto lightly floured surface. Knead 8-10 times.
- For the Filling: Combine boiling water and bulgur in small heatproof bowl. Let stand for about 20 minutes until bulgur is softened.
- Add remaining 3 ingredients. Stir. Divide into 8 equal portions.
- Shape portions into balls. Roll out 1 portion to form an 4 inch diameter circle. Place about 1/3 cup filling on half of circle, leaving 1 inch edge. Fold dough in half over filling.
- Press edges to seal.
- Carefully transfer to greased baking sheet. Poke with a fork in top two times to allow steam to escape.
- Repeat with remaining dough portions and filling. Bake in 425°F (220°C) oven for about 10-15 minutes until golden.
- Makes 8 mini calzones.
- To freeze: allow to cool completely and then transfer to a large labeled ziploc bag. To serve: microwave or bake until fully reheated.
Nutrition Facts : Calories 260.3, Fat 11.3, SaturatedFat 4.4, Cholesterol 26.9, Sodium 686.5, Carbohydrate 28.5, Fiber 2.3, Sugar 5.2, Protein 11.8
WHOLE WHEAT CALZONE
Make and share this Whole Wheat Calzone recipe from Food.com.
Provided by Vina7737
Categories Poultry
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In medium skillet, heat 2 tablespoons oil; saute onion, green and red peppers, and garlic for 3 minutes, stirring constantly.
- Add chicken, salt, pepper and oregano; stir occasionally until meat is browned, about 10 minutes.
- Drain off excess fat. Remove skillet from heat.
- Stir in Parmesan cheese, Swiss cheese, parsley and beaten egg; mix well and set aside.
- Make bread mix according to directions.
- Divide in 4 parts and roll each into a 9-inch circle.
- Place 1/4 of meat mixture on each.
- Moisten edges with water; fold to enclose filling, and press edges to seal.
- On a lightly greased baking sheet, cover and let rise for 15 minutes.
- Brush tops with egg yolk and water.
- Bake at 350 degrees Fahrenheit for 20 to 30 minutes or until golden brown and sound hollow when tapped.
Nutrition Facts : Calories 512.5, Fat 33.6, SaturatedFat 12.5, Cholesterol 216.6, Sodium 503.3, Carbohydrate 5.7, Fiber 1.1, Sugar 2.2, Protein 45.1
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ROASTED VEGETABLE CALZONE RECIPE RECIPE - LAUREN'S LATEST
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Cuisine ItalianTotal Time 47 minsCategory DinnerCalories 287 per serving
- If making your pizza dough from scratch, make that first. In a large bowl, combine 1 cup warm water with 2 1/4 teaspoons quick rise yeast (1 packet) and 1 teaspoon sugar or honey. Proof 5 minutes. Stir in 2 tablespoons olive oil, 2 1/2 teaspoons salt, 1 cup whole wheat flour and 1 1/2-2 cups all purpose flour (start with 2 cups total and work your way up).
- Knead dough 5 minutes. It should be slightly sticky but smooth. Coat in olive oil, place in large clean bowl and cover with plastic wrap or a clean kitchen towel. After 1-2 hours dough should have doubled in size. After it has risen, it is ready to use.
- Preheat oven to 400 degrees. On large baking sheet, toss all vegetables with olive oil, basil, salt and pepper. Spread out in one even layer on baking sheet. Bake 20-25 minutes until vegetables have browned and softened. Remove from oven and set aside to cool.
- Preheat oven to 450. Punch dough down and cut into 8 equal portions. Roll into a circle (about 6-8 inches across). Spread about 2 tablespoons pizza sauce on the middle of the dough and top with 1/4 cup cheese.
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