Spinach And Roasted Red Pepper Calzone Recipes

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SPINACH AND RED-PEPPER CALZONES



Spinach and Red-Pepper Calzones image

Provided by Ruth Cousineau

Categories     Olive     Bake     Vegetarian     Kid-Friendly     Quick & Easy     Dinner     Lunch     Mozzarella     Spinach     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 4 calzones

Number Of Ingredients 9

1 1/2 tablespoons cornmeal
1 large onion, halved and sliced lengthwise
3 tablespoons extra-virgin olive oil, divided
2 garlic cloves, finely chopped
5 ounces baby spinach (8 packed cups)
4 bottled roasted red peppers, rinsed, patted dry, and cut into 1-inch pieces (1 cup)
12 oil-cured black olives, pitted and coarsely chopped (about 3 tablespoons)
1 pound store-bought pizza dough, thawed
1/2 pound smoked mozzarella, cut into 16 pieces

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, PROSCIUTTO AND ROASTED PEPPER CALZONE



Spinach, Prosciutto and Roasted Pepper Calzone image

Provided by Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 8

2 (8-oz.) cans Pillsbury? Refrigerated Crescent Dinner Rolls
1 (9-oz.) pkg. Green Giant? Frozen Spinach, thawed, squeezed to drain*
8 oz. thinly sliced provolone cheese
2 large red bell peppers, roasted, quartered, or 1 (12-oz.) jar roasted red bell peppers, drained, quartered
4 oz. thinly sliced prosciutto
2 tablespoons purchased pesto
1 egg yolk
1 tablespoon water

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.;

SAUTEED SPINACH WITH ROASTED RED PEPPERS



Sauteed Spinach with Roasted Red Peppers image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 4 serving

Number Of Ingredients 6

1 tablespoon olive oil
1/2 teaspoon crushed red pepper
2 cloves garlic, minced
1 pound baby spinach
One 12-ounce jar or 3 roasted red peppers, drained and julienned
Salt and pepper

Steps:

  • Heat the olive oil in a large saute pan over medium heat. Add the crushed red pepper and garlic and cook briefly, about 1 minute, being careful not to brown the garlic. Add the spinach and cook until wilted. Add the roasted red peppers, season with salt and pepper and toss to combine.

SPINACH AND ROASTED RED PEPPER CALZONE



Spinach and Roasted Red Pepper Calzone image

from 'The Essential Eating Well Cookbook' Per Calzone: 368 Calories; 8 G fat (3 G sat, 2 G mono); 61 G Carbs; 16 G Protein; 10 G Fiber Note: You can use whatever kind of dough you want with this recipe. It doesn't have to be whole-wheat.

Provided by GothicGranola

Categories     < 60 Mins

Time 40m

Yield 4 calzones

Number Of Ingredients 7

cornmeal, for dusting
1 lb whole wheat pizza dough
3/4 cup prepared marinara sauce
1 (10 ounce) package frozen chopped spinach, thawed and drained
salt & freshly ground black pepper, to taste
1 (7 1/2 ounce) jar roasted red peppers, rinsed and sliced (1/2 cup)
3/4 cup crumbled feta (3 oz) or 3/4 cup ricotta cheese (3 oz)

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.

SAUSAGE-ROASTED PEPPER CALZONE



Sausage-Roasted Pepper Calzone image

Roasting the peppers before use brings out their natural sweetness and removes their thin waxy skin. Martha made this recipe on Martha Bakes episode 608.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 11

2 cups store-bought strained tomatoes with basil (passata)
2 small cloves garlic, grated
2 teaspoons plus 2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
Crushed red pepper flakes (optional)
2 bell peppers, preferably yellow and red
12 ounces sweet Italian sausage, casings removed, crumbled
1 medium sweet onion, diced
Martha's Pizza Dough
All-purpose flour, for dusting
8 ounces fresh mozzarella, torn

Steps:

  • Heat oven to 500 degrees, with a pizza stone placed on the lowest rack, for at least 30 minutes. Place parchment paper on a pizza peel.
  • Mix tomatoes, garlic, and 2 teaspoons olive oil in a medium bowl until well combined; season with salt and black pepper, and red pepper flakes.
  • Cook peppers over an open flame (on the stove or a grill) until skin is blistered and charred, 8 to 10 minutes. Transfer to a large bowl and cover tightly with plastic wrap; let steam 10 minutes. Once peppers are cool enough to touch, rub skin off using a paper towel. Remove stems and seeds; dice peppers.
  • Heat 1 tablespoon oil in a large skillet over medium-high. Add sausage and cook, stirring occasionally, until browned, about 8 minutes. Transfer to a plate.
  • Add remaining tablespoon oil and onion to pan. Cook, stirring up brown bits, until golden, about 3 minutes. Return sausage to pan along with roasted peppers and tomato sauce. Bring to a simmer and cook until slightly thickened, about 5 minutes. Season with salt and more crushed red pepper flakes, if desired.
  • On a lightly floured work surface, roll each piece of dough into a 1/8-inch-thick circle, about 12 inches in diameter, with the edges of the dough slightly thinner than the center.
  • Place one-quarter of the filling on half of each round. Top with one-quarter of the mozzarella and season with salt and pepper. Fold dough in half over filling and crimp as desired to seal. Place 2 calzones on prepared pizza peel and transfer to pizza stone along with parchment paper. Bake until dough is puffed and golden, and filling is hot, 10 to 15 minutes. Repeat with remaining 2 calzones. Serve immediately.

UNBELIEVABLE SPINACH CALZONES



Unbelievable Spinach Calzones image

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

1 (15 ounce) container ricotta cheese
2 eggs
2 tablespoons dried Italian seasoning
3 cups shredded mozzarella cheese
1 cup freshly grated Parmesan cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
salt and pepper to taste
1 (32 ounce) package frozen white bread dough, thawed

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

CALZONES WITH CHEESE, SAUSAGE AND ROASTED RED PEPPER



Calzones with Cheese, Sausage and Roasted Red Pepper image

Categories     Cheese     Dairy     Pepper     Pork     Bake     Spring     Bon Appétit

Yield Makes 4

Number Of Ingredients 12

1 1/2 cups warm water (105°F to 115°F.)
1 envelope dry yeast
2 tablespoons olive oil
1 1/2 teaspoons salt
4 cups (about) all purpose flour
1 large red bell pepper
2 tablespoons olive oil
1 1/4 pounds red onions, sliced
4 sweet or spicy Italian sausages, casings removed
3 cups (packed) coarsely grated mozzarella cheese (about 12 ounces)
12 ounces ricotta cheese
4 teaspoons dried oregano

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.

SAUSAGE AND ROASTED PEPPER CALZONE



Sausage and Roasted Pepper Calzone image

Provided by Marian Burros

Categories     main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

1 15-ounce package refrigerated pie crusts
1 pound sweet Italian sausage
1/2 cup sliced green onions
1 garlic clove, minced
1/4 teaspoon basil leaves
1/4 teaspoon Italian seasoning
1/4 teaspoon pepper
2 eggs
1/3 cup ricotta cheese
8 ounces mozzarella cheese, cut into 1/4-inch cubes, 2 cups
7 ounce jar roasted red peppers, drained, chopped
1/4 cup pine nuts

Steps:

  • Allow both crust pouches to stand at room temperature 15 to 20 minutes.
  • Meanwhile, in large skillet brown sausage with onions and garlic; drain. Stir in basil, Italian seasoning and pepper. In small bowl, beat eggs with fork. Reserve 1 1/2 tablespoons; set aside. Add ricotta cheese to remaining eggs; mix well. Stir into sausage mixture. Add mozzarella cheese, red peppers and 3 tablespoons of the pine nuts; mix well.
  • Preheat the oven to 400 degrees.
  • Remove crusts from pouches; unfold. Press out fold lines. If crusts crack, wet fingers and push edges together. Place one prepared crust on end of large ungreased cookie sheet with about 1/3 of crust hanging over edge. Spoon half of sausage mixture over half of crust on cookie sheet, leaving about 1-inch border and mounding filling towards center. Fold pie crust half over filling; press edges with fork to seal. Cut four 1-inch slits in top of crust. Repeat with second crust and remaining filling at opposite end of cookie sheet. Brush with reserved 1 1/2 tablespoons egg. Sprinkle with remaining pine nuts.
  • Bake 20 to 25 minutes or until crust is golden brown. To serve, cut each calzone in half or into 3 wedges.

Nutrition Facts : @context http, Calories 644, UnsaturatedFat 20 grams, Carbohydrate 43 grams, Fat 41 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 17 grams, Sodium 1023 milligrams, Sugar 2 grams, TransFat 0 grams

SPINACH WITH ROASTED RED PEPPER



Spinach With Roasted Red Pepper image

Provided by Marian Burros

Categories     easy, quick, side dish

Time 20m

Yield 2 servings

Number Of Ingredients 5

1 pound loose spinach or 10 ounces packaged spinach
1 whole roasted red pepper
1/2 teaspoon grainy mustard
1 teaspoon rice vinegar
1 teaspoon olive oil

Steps:

  • Wash spinach and remove tough stems.
  • Steam the spinach in the water clinging to its leaves.
  • Rinse the pepper, and cut into julienne strips.
  • In a serving bowl, whisk together the mustard, vinegar and oil.
  • Drain spinach thoroughly, and mix with red pepper and dressing.

Nutrition Facts : @context http, Calories 83, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 3 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 194 milligrams, Sugar 3 grams, TransFat 0 grams

SAUTEED SPINACH WITH ROASTED RED PEPPER



Sauteed Spinach with Roasted Red Pepper image

Roasted red peppers give spinach some much-needed sweetness.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 7

1 medium red bell pepper
2 tablespoons extra-virgin olive oil
2 medium shallots, thinly sliced lengthwise
1 pound baby or regular spinach, tough stems discarded
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
2 teaspoons fresh lemon juice

Steps:

  • Place bell pepper directly over the flame of a gas-stove burner or under the broiler. Roast pepper, turning with tongs, until blackened all over. Transfer pepper to a medium bowl, and cover immediately with plastic wrap. Let steam 15 minutes. Discard skin, stem, seeds, and ribs; slice pepper lengthwise into 1/8-inch-thick strips, and set aside.
  • Heat oil in a large skillet over medium heat. Add shallots; cook, stirring, until golden, 1 to 2 minutes. Add roasted pepper; cook, stirring, until heated through, about 30 seconds. Raise heat to medium-high. Add half the spinach, and cook, stirring, until wilted, about 2 minutes. Add remaining spinach, and cook until wilted, about 2 minutes more. Stir in salt, pepper, and lemon juice, and serve.

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