Spinachcalzone Recipes

VEGAN VEGGIE CALZONE

Steps:

• Make sure to prepare the pizza dough in advance according to directions in the recipe. You will only use half of it ( 4 dough balls) and you can freeze the rest for later. (If freezing it you can do this right after kneading it, no need to proof it first).
• Rinse and slice the peppers into thin slices, discard the core and the seeds. Add a drizzle of olive oil and a pinch of sea salt and toss to coat.
• Heat up a cast iron skillet on medium low flame and quickly saute the pepper and scallions together until nice little char marks start to form, a few minutes. Transfer them to a bowl and mix with the sliced spinach. Set aside until ready to use.
• (If using any store bought vegan meatballs, sausages or chicken make sure to cook it first before adding it to the calzone)
• Sprinkle some flour on a board board or kitchen counter and place the pizza dough on top. Sprinkle more flour on top and using the palm of your hand gently press each dough ball down to form a circle. Sprinkle more flour if needed so the dough doesn't stick. (do not knead the dough at this point)
• Use a fork to gently poke the dough in a few spots so it won't puff up while cooking.
• Spoon some of the tomato sauce over half of the dough, sprinkle with some of the vegan cheese and some of the pepper scallion mixture or your favorite fillings. Sprinkle with more cheese and gently fold over the dough to create a pocket.
• Gently pull the bottom of the dough to fold over the top as in creating a nice seal of the pocket all around.
• Preheat a large cast iron griddle or grill pan on medium heat and gently transfer the calzone to the hot grill. ( you should be able to slide them right off of the board you were working on or using a large spatula).
• Cook for a few minutes on each side until nice grill marks form. Use a spatula to flip the calzone and repeat the above process until all calzone pockets are done. Allow them to cool off for a few minutes for the cheese to set before cutting into them.

QUICK SPINACH-RICOTTA CALZONES

Steps:

• Separate rolls onto a cornmeal-sprinkled work surface. Cover with plastic wrap and let rest while preparing filling.
• Heat oil in 12-inch skillet over medium-high heat. Add onion; saute until tender and golden, 2 to 3 minutes. Add spinach, garlic and nutmeg; saute, breaking up large clumps with a wooden spoon, until heated through, 2 to 3 minutes. Add salt and pepper. Transfer to a medium bowl; stir in ricotta. Let cool; stir in remaining cheeses.
• Adjust oven rack to center position and heat oven to 450 degrees.
• Sprinkling with cornmeal as necessary, roll out each roll into a 7-inch circle. Spoon a scant 1/2 cup of filling just below the center line, leaving a 1-inch border along the bottom half of the dough circle. Spoon filling just below the center line of the circle of dough, leaving a border along the bottom half of the circle. With wet fingertips, moisten the bottom border. Fold dough over filling and press edges together. Thoroughly seal by using fingertips to crimp and flute the edges or by pressing with the tines of a fork. Place on a large cookie sheet lined with parchment paper. (At this point, can be frozen up to 2 weeks.)
• Brush tops with oil. Bake until golden brown, about 16 minutes (longer if frozen). Let cool slightly and serve with warm marinara sauce.

EASY CALZONE RECIPE

Steps:

• Preheat the oven to 475 °F. Line the baking sheet with parchment paper or spray it with oil.
• Divide the dough into 8 equally sized pieces. Roll each piece into a 1/4" thick circle.
• Place the filling on half of each circle (pizza sauce, ricotta, pepperoni, salami and shredded mozzarella). Make sure to leave the edges clean to allow for sealing the calzone. Fold the side over the filling and crimp the edges.
• Place calzones on a baking sheet, leaving space apart. Cut a small vent on the top of each calzone. Brush the tops with oil and sprinkle with parmesan cheese. Bake for 15 minutes or until golden brown.

SPINACH AND RICOTTA CALZONE

Steps:

• Preheat oven to 450 degrees F.
• Lightly dust the work surface and rolling pin with flour. Roll the dough out into an 8 by 11-inch oval.
• In a medium bowl, mix the spinach, ricotta, and mozzarella and season with salt and pepper, to taste.
• Place all the filling on 1 half of the dough leaving a 3/4-inch border along the edge.
• Fold the remaining dough over the filling until the edges line up and pinch the edges together to seal. Gently roll the pinched edges under to form a decorative rim.
• Place the calzone on a baking sheet dusted with cornmeal and brush the top with olive oil.
• Bake until golden brown and the center is hot and melted, 25 minutes, rotating midway through cooking.
• Basic Pizza Dough:
• 1 package active dry yeast
• 3/4 cup warm water, about 110 degrees F
• 1 teaspoon sugar
• 1 tablespoon extra-virgin olive oil
• 1 3/4 cups all-purpose flour, plus extra for kneading
• 1 teaspoon salt
• In a small mixing bowl, whisk together yeast, warm water, sugar and olive oil. Let sit for about 3 minutes to fully dissolve and activate the yeast.
• In a large mixing bowl, whisk together flour and salt.
• With a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together. Turn the dough out onto a clean counter surface dusted with flour.
• Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes. The surface should be tight and silky and bounce back slightly when pressed. Lightly grease a large mixing bowl with olive oil and place the dough in it.
• Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours.
• Once doubled, punch the dough down and divide it into 2 equal pieces. Knead each 1 slightly to form a uniform ball. Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes.
• Cook's Note: Dough can be made the day before and refrigerated overnight once it is divided. Keep covered tightly in plastic wrap or in a sealed food storage bag.
• Yield: 2 dough balls

SPINACH-ARTICHOKE CALZONES

Steps:

• Coat a baking sheet and some plastic wrap with cooking spray. Place the rolls on the pan and cover with the plastic wrap. Let thaw and rise for 2 to 3 hours.
• Meanwhile, make the filling: Place the spinach in a kitchen towel and wring dry. Put in a large bowl, separating any clumps. Add the ricotta, mozzarella, artichokes, parmesan and heavy cream and stir until combined. Season with pepper.
• Preheat the oven to 400˚. Roll out each dinner roll on a lightly floured surface into a 5-inch round. Spoon ¼ cup of the filling onto half of each dough round. Dampen the edges of the rounds with water, then fold the dough over the filling to enclose, pressing the edges to seal.
• Arrange the calzones on 2 baking sheets lined with parchment paper. Bake until golden brown, 10 to 13 minutes.
• Drizzle the giardiniera with the oil and vinegar in a large bowl and toss. Add the arugula and sunflower seeds, season with salt and pepper and toss again. Serve the calzones with the salad and the marinara sauce for dipping.

SPINACH CALZONES

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.

QUICK AND EASY SPINACH-ARTICHOKE CALZONES

Steps:

• Preheat oven to 400°. Prepare baking sheet - cover with aluminum foil and spray with cooking spray.
• In a large bowl combine the chopped artichokes, salt, pepper, garlic, onion powder, spinach, and cheese and stir until mixed together.
• Unroll one of the thawed pie crusts and pile half of the mixture on one half of the dough, leaving about 1/2 inch around the edges. Fold the empty half of the dough over the filled half and pinch edges together well with fingers or fork. Make 4 to 5 slits on top of the dough. Brush the top and edges liberally with the egg wash and place on the baking sheet. Repeat with the 2nd pie crust.
• Bake for about 30 minutes, until the crust is medium golden brown, turning the pan once during baking. Remove from oven and let sit for about 5 minutes before cutting. Cut into 4 equal parts and serve.

SPINACH CALZONE

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.

EASY CALZONE RECIPE

Steps:

• Heat the oven to 450 degrees.
• Divide pizza dough into two sections and roll into balls.
• Place dough balls on a large baking sheet with a light handful of the cornmeal or flour.
• Roll balls around, coating in the dry mixture, then press them into two flattened circles, making sure dough is the same thickness throughout.
• In a large mixing bowl, add the three kinds of cheese, toppings of your choice and tomato sauce. Gently mix with a wooden spoon.
• Spoon the filling into the two sections of dough, then spread the filling evenly over half of each circle of dough.
• Fold the other half of each flattened piece of dough over the filling, creating a half-moon shape.
• To seal, add a bit of water to the edges of the dough. Press together with your fingers, then, starting at one end, pinch two sides together and gently twist the dough diagonally.
• In a small bowl, combine olive oil and Parmesan cheese mix, then lightly brush olive oil and Parmesan mixture over the tops of the calzones.
• Slice steam vents horizontally into the tops of the calzones with a sharp knife.
• Place the two pastries in the oven for 10 to 12 minutes, then rotate the pan and cook for another 10 minutes. The crust should appear a light golden brown.
• Remove from oven and serve hot.

SPINACH CALZONES

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.

UNBELIEVABLE SPINACH CALZONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a large bowl, mix together the ricotta cheese, eggs, Italian seasoning, mozzarella cheese, Parmesan cheese and spinach. Set aside.
• Divide the bread dough into 8 pieces and roll each piece out to about an 8 inch circle. Spoon about 1/2 cup of the ricotta filling onto each circle, fold over and seal the edges. Place onto a greased cookie sheet.
• Bake for 30 minutes in the preheated oven, or until nicely browned on the tops and bottoms.

SPINACH ARTICHOKE CALZONES

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