Corn And Spinach Whole Wheat Calzone Recipes

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WHOLE-WHEAT BEEF, MUSHROOM AND SPINACH CALZONE



Whole-Wheat Beef, Mushroom and Spinach Calzone image

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

2 teaspoons extra-virgin olive oil
3/4 cup shredded part-skim mozzarella
1/3 pound lean ground beef
Kosher salt
2 pinches crushed red pepper
2 1/2 ounces cremini mushrooms, sliced (about 1 cup)
3 cloves garlic, finely minced
2 packed cups baby spinach
One 14-ounce can no-salt-added crushed tomatoes
100% Whole-Wheat Pizza Dough, recipe follows
Cooking spray
White whole-wheat flour, for dusting work surface
1 large egg, beaten
3/4 cup plus 2 tablespoons warm water (100 to 110 degrees F)
1 teaspoon honey or agave syrup
1 teaspoon active dry yeast
2 cups white whole-wheat flour, plus more for kneading
Kosher salt
1 tablespoon extra-virgin olive oil

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

WHOLE WHEAT CALZONES



Whole Wheat Calzones image

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

2 (1/4 ounce) packages active dry yeast
1 1/2 cups warm water, 105F - 115 F
2 tablespoons honey
2 tablespoons olive oil
1/2 teaspoon salt
2 cups flour, unbleached, all-purpose
3 -3 1/2 cups whole wheat pastry flour
8 ounces tomato sauce
1 teaspoon basil, dry
1 teaspoon oregano, dry
3/4 lb Italian sausage
2 cups mozzarella cheese, shredded
1 cup parmesan cheese, grated
3/4 cup romano cheese, grated
1 tablespoon olive oil, for brushing

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

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