SPINACH AND CHEESE MINI CALZONES RECIPE BY TASTY
Here's what you need: frozen spinach, ricotta cheese, mozzarella cheese, garlic, butter, parmesan cheese, fresh parsley, egg, water
Provided by Pierce Abernathy
Categories Appetizers
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400˚F (200˚C).
- Cut pizza dough into 8 sections on a floured surface.
- With one section, roll out dough until flat and circular.
- Layer one slice mozzarella cheese, two tablespoons spinach, and 1 tablespoon ricotta.
- Fold one side of dough up and over ingredients, and seal calzone by crimping the edges together.
- In a small bowl, mix together melted butter, parmesan, garlic, and parsley.
- Place calzone on a parchment-lined baking sheet. Apply egg wash to outside of calzone and brush with garlic butter.
- Bake calzones for 15-20 minutes or until golden brown.
- Enjoy!
Nutrition Facts : Calories 151 calories, Carbohydrate 3 grams, Fat 11 grams, Fiber 0 grams, Protein 8 grams, Sugar 0 grams
SPINACH AND THREE CHEESE CALZONE
Provided by Tyler Florence
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For Dough: In the bowl of a standing mixer fitted with a dough hook, bloom the yeast by combining it with warm water and sugar. Stir gently to dissolve, then let stand 5 minutes until foam appears. Turn mixer on low and slowly add the flour, 1 cup at a time. Pour in 1/4 cup olive oil and add salt. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough pulls away from the sides of the bowl, about 10 minutes.
- Turn the dough out onto a lightly floured work surface and fold over itself a few times. Form dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise in a warm place until doubled in size, about 45 minutes. Test the dough by pressing 2 fingers into it. If indents remain, the dough is adequately risen. When ready, knead the dough gently and divide in 4 balls. Sprinkle the rounds lightly with flour, cover, and let rest for 15 minutes. This will relax the dough, making it easier to stretch. In the meantime prepare filling.
- For Calzones: Place a pizza stone in the oven and preheat to 400 degrees F. If you don't have a stone, simply grease a baking pan. Roll or spread the dough discs into 10-inch circles, leave the dough slightly thick so that the filling will not ooze out. Spoon a quarter of the filling onto 1 side of the dough round and brush the outer edge with egg wash to help form a seal. Fold dough over to enclose the filling and form a large turnover. Roll up the edges with your fingers to close tightly and prevent leaking. Cut a few slashes in the top to allow steam to escape during baking and brush with egg wash. Repeat with remaining rounds. Sprinkle a pizza peel (or prepared baking pan) with cornmeal and carefully transfer the calzones. Bake directly on pizza stone for 25 to 30 minutes until golden brown. Let the calzones rest 10 minutes before cutting to allow the cheese to set. Serve with basic tomato sauce if desired.
- For Filling: In a saute pan, heat oil over medium heat. Add garlic and cook 2 minutes until lightly browned. Add the spinach, season, and continue to cook until wilted, about 5 minutes. Transfer to a colander and squeeze out the excess liquid. If necessary, drain the ricotta in a sieve to remove excess moisture also. Calzone filling should be fairly dry, because it may leak out or make the dough mushy. Combine spinach, cheeses, egg, and pepper in a large bowl.
MINI SHRIMP CALZONES
Provided by Giada De Laurentiis
Categories appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat the oil in a heavy large skillet over medium-low heat. Add the garlic and saute until fragrant and tender, about 2 minutes. Add the tomatoes, thyme, parsley, and wine. Increase the heat to medium and simmer until most of the liquid evaporates, about 8 minutes. In a small bowl, season the shrimp with salt and pepper. Add the shrimp to the skillet and saute until just cooked through, about 2 minutes. Set aside to cool in a small bowl.
- Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F.
- Line 2 heavy large baking sheets with parchment paper. Roll out each piece of pizza dough into a 7-inch-diameter floured round. Sprinkle half of the mozzarella over the lower half of each pizza dough, dividing equally and leaving a 1-inch border. Spoon the shrimp mixture over the cheese. Sprinkle the remaining cheese over the shrimp mixture. Brush the edge of the dough with egg wash. Fold the plain dough halves over the filling, forming half circles. Pinch the edges of dough firmly together and crimp to seal.
- Transfer the calzones to the 2 prepared sheets. Bake until the calzones puff and become golden brown, about 12 to 15 minutes. Brush extra-virgin olive oil over calzones and serve.
- Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and form into ball. The dough can be used immediately or stored airtight in the refrigerator for 1 day.
- Yield: 1 (16-ounce) ball of pizza dough
- Prep Time: 10 minutes
- Inactive Prep Time: 1 hour
UNBELIEVABLE SPINACH CALZONES
Delicious, satisfying, and very easy to make. My kids will even eat spinach this way! We serve them with warmed spaghetti sauce to dip them in and a salad. Yum!
Provided by Tosha Fields
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 584.4 calories, Carbohydrate 61.2 g, Cholesterol 101.1 mg, Fat 20.6 g, Fiber 6.1 g, Protein 35.5 g, SaturatedFat 9.5 g, Sodium 1199.5 mg, Sugar 5.7 g
SPINACH CALZONES
A tube of refrigerated pizza dough and frozen chopped spinach make these impressive appetizers a cinch. "I found the recipe in a cookbook but lightened it up," explains Prospect, Kentucky's Juliet Lodge. "They're wonderful with white wine."
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 268 calories, Fat 11g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 579mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges
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.
MINI SPINACH-FETA CALZONE POCKETS (NO PHYLLO!)
I'm on a spinach feta craze right now. I'm not fond of most phyllo doughs but loooove pizza dough. I like calzones that don't have ricotta. How to satisfy all three? This concoction that was a lot of fun to make! Feel free to use another pizza dough recipe or a tube/bag of storebought dough, you need something that yields about one 12" pizza. Some Greek seasoning owuld also probably work great in this. A can with about a 5" diameter works as a nice cutter, so does a 10-oz ramekin or wide biscuit cutter. Cook/prep time doesn't account for the pizza dough. Depending on the dough yield and how much filling you put in each cutout, yields about 10-12 mini calzones.
Provided by the80srule
Categories Lunch/Snacks
Time 40m
Yield 12 mini calzones, 12 serving(s)
Number Of Ingredients 9
Steps:
- Run the spinach through a food chopper/processor until it has about the same consistency as tabouleh, then put into a mixing bowl.
- Finely grate the feta cheese with a grater or food chopper then mix with the spinach.
- Add all the other ingredients on the list except the dough to the bowl and mix thoroughly-- except the olive oil, make sure just 1 tablespoon of oil goes in the mix.
- Roll the pizza dough onto a floured surface and make cutouts, about 10-12.
- Spoon about 3-4 tablespoons of spinach mixture (approx, I just used a serving spoon) into the center of each cutout. Place each cutout on a cookie sheet greased with cooking spray.
- Fold the cutouts over so they resemble little calzones. Make sure that there are no pointy edges or tops because they'll burn easily.
- With the remaining tablespoon of olive oil, brush the tops of the calzones. About 1 tablespoon should be enough to lightly brush them all.
- Bake at 375F for 15-20 minutes or until golden brown on top.
SPINACH CALZONES
My Moosewood Cookbook pretty much falls open to the page with this recipe. These are cheesy and delicious. It's a bit of work if you make your own dough, but they always work out great (I have been known to use frozen bread dough). Prep time includes rising time.
Provided by pattikay in L.A.
Categories Spinach
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 541.6, Fat 25.3, SaturatedFat 15.2, Cholesterol 85.7, Sodium 1096.7, Carbohydrate 50.9, Fiber 3.5, Sugar 4.6, Protein 28.2
SPINACH AND FETA MINI-CALZONES
Feta cheese and spinach are wrapped in flaky Pepperidge Farm® Puff Pastry in this tasty appetizer. Good thing they're easy to prepare because they're sure to disappear fast.
Provided by Allrecipes Member
Time 1h
Yield 16
Number Of Ingredients 6
Steps:
- Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400 degrees F.
- Heat oil in skillet. Add onion and cook until tender. Add spinach and cook 3 minutes. Stir in feta cheese and pepper. Let cool.
- Unfold pastry sheet on lightly floured surface. Roll into a 12 inch square. Cut pastry into 4 (3x12-inch) strips and cut each strip into 4 (3 inch) squares. Brush edges of squares with water. Place about 1 tablespoon spinach mixture in center of each square. Fold pastry over filling for form triangles. Press edges to seal. Place pastries on baking sheet.
- Bake 15 minutes or until golden.
Nutrition Facts : Calories 90.6 calories, Carbohydrate 6.6 g, Cholesterol 4.2 mg, Fat 6.1 g, Fiber 1 g, Protein 2.5 g, SaturatedFat 2 g, Sodium 140.7 mg, Sugar 0.9 g
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