Spinach And Red Pepper Calzones Recipes

SPINACH AND RED-PEPPER CALZONES

Steps:

• Preheat oven to 500°F with rack in lowest position. Sprinkle cornmeal on a large baking sheet.
• Cook onion with 1/4 teaspoon salt in 2 tablespoons oil in a large heavy skillet over medium heat, stirring occasionally, until beginning to brown, 8 to 10 minutes. Add garlic and cook until fragrant, about 1 minute. Add spinach and cook, stirring frequently, until wilted, about 2 minutes. Stir in red peppers, olives, and pepper to taste. Remove from heat.
• Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 14-inch round, then cut into quarters. Roll out 1 quarter into an 8-inch square (keep remaining pieces covered) and arrange with a corner nearest you. Put one fourth of filling on lower half, leaving a 1-inch border, and top with 4 pieces of cheese. Fold dough over to enclose filling. Seal edges. Beginning in 1 corner, stretch sealed edge outward, pinching and rolling dough up over edge to resemble a rope, working your way around. Transfer to baking sheet. Make 3 more calzones in same manner. Cut 3 steam vents in top of each and brush with remaining tablespoon oil.
• Bake until golden-brown, 13 to 15 minutes. Cool 5 minutes before serving.

SPINACH AND ROASTED RED PEPPER CALZONE

Steps:

• Position rack in lowest position; preheat oven to 450 degrees F. Sprinkle a baking sheet generously with cornmeal.
• Prepare Whole-Wheat Pizza Dough, or other dough.
• On a lightly floured surface, divide the dough into 4 pieces. Roll each piece into an 8-inch circle. Spread 2 Tbsp sauce on the lower half of each circle, leaving a 1-inch border. Season spinach with salt and pepper and distribute it over the sauce. Top with roasted red peppers and cheese.
• Brush the border with cold water and fold the top half of each circle over filling. Fold the edges over and crimp with a fork to seal. Transfer the clazones to the prepared baking sheet.
• Bake the calzones for 12 to 15 minutes, or until golden. Let cool slightly before serving.

SPINACH AND THREE CHEESE CALZONE

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.

SPINACH, PROSCIUTTO AND ROASTED PEPPER CALZONE

Steps:

• 1. Heat oven to 350?F. Grease large cookie sheet. Unroll both cans of dough into 2 long rectangles. Place dough rectangles with long sides together on greased cookie sheet, forming 15x10-inch rectangle. Press edges and perforations to seal. 2. Place spinach lengthwise in 4-inch-wide strip down center of dough to within 1/2 inch of each end. Top with half of the cheese, the roasted peppers and prosciutto. Spread pesto over prosciutto. Top with remaining cheese. Bring long sides of dough up over filling, overlapping 1 inch; press edges and ends to seal. 3. In small bowl, combine egg yolk and water; beat well. Brush over top of dough. 4. Bake at 350?F. for 25 to 35 minutes or until golden brown. Cut into crosswise slices.;

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.

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.

CALZONES WITH CHEESE, SAUSAGE AND ROASTED RED PEPPER

Steps:

• Pour 1 1/2 cups warm water into large bowl. Stir in yeast. Let stand until yeast dissolves, about 5 minutes. Mix in oil and salt. Add 3 3/4 cups flour, about 1/2 cup at a time, stirring until blended. Turn dough out onto floured surface. Knead until smooth and elastic, sprinkling with more flour if sticky, about 10 minutes.
• Place dough in oiled large bowl; turn to coat. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled, about 1 hour 15 minutes.
• Meanwhile, char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and slice pepper. Heat olive oil in heavy large skillet over medium-high heat. Add red onions; sauté until brown, about 25 minutes. Set aside. Sauté sausage in heavy medium skillet over medium heat until cooked through, breaking into 1/2-inch pieces with spoon, about 15 minutes. Set aside. Mix both cheeses and oregano in bowl, season with salt and pepper.
• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Dust 2 baking sheets with flour.
• Punch dough down. Knead on lightly floured surface until smooth, about 1 minute. Divide into 4 equal portions; shape each into ball. Roll out dough balls on lightly floured surface to 9-inch rounds. Spread 1/3 cup cheese mixture over half of each round, leaving 3/4-inch border. Cover cheese on each with 1/4 of onions, 1/3 cup cheese mixture, 1/4 of sausage, 1/3 cup cheese mixture, then 1/4 of bell peppers. Fold plain dough halves over filling, forming half circles. Pinch edges of dough firmly together to seal.
• Using spatula, transfer 2 calzones to each prepared sheet. Pierce tops in several places with small knife. Bake calzones 15 minutes. Reverse baking sheets and bake until tops of calzones are golden brown, about 15 minutes longer.

SPINACH & CHEESE CALZONES

Steps:

• Preheat oven to 375 degrees.
• If making Pizza Dough start the dough first so it can rise while you make the filling.
• Heat oil in a large skillet and cook onion, covered, over medium-low for about 5 minutes. Stir in the garlic and cook, uncovered, for 1 minute. Stir in the spinach and cook until wilted, about 2 minutes.
• Transfer vegetables to a mixing bowl and stir in the ricotta, nutmeg, salt and cayenne. Then stir in egg yolk and feta until mixed.
• Sprinkle a large baking sheet with the cornmeal (you may need 2 baking sheets for all 4 calzones). On a flat surface, roll or pat the pizza dough to a rough 12- or 14-inch square. Use a sharp knife or pizza wheel to cut the dough into 4 equal squares. Divide the filling among the dough squares, spooning it onto one diagonal half of each square and leaving about a 1/2-inch margin all around.
• Fold the top over to make a triangle and seal the edges by pressing with a fork. Use a knife to make 3 slashes on the top of each calzone (Don't forget this step - unless you like the exploding kind of calzone).
• Place calzones on the baking sheet and bake until golden brown, 25 to 30 minutes. Serve with heated marinara sauce for dipping.