Spinach Cheese Calzones Recipes

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SPINACH AND CHEESE MINI CALZONES RECIPE BY TASTY



Spinach And Cheese Mini Calzones Recipe by Tasty image

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

16 tablespoons frozen spinach, thawed
8 tablespoons ricotta cheese
4 slices mozzarella cheese, cut in half
1 teaspoon garlic, chopped
3 tablespoons butter, melted
1 tablespoon parmesan cheese
1 teaspoon fresh parsley
1 egg
1 tablespoon water

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



Spinach and Three Cheese Calzone image

Provided by Tyler Florence

Categories     main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 17

1 package rapid-rising dry yeast
3/4 cup warm water
1 tablespoon sugar
3 cups flour
1/4 cup olive oil
1 teaspoon salt
Egg wash
Cornmeal, for dusting
2 tablespoons olive oil
2 garlic cloves, minced
1 pound baby spinach, washed and dried
Salt and pepper
15 ounces ricotta
1 cup grated Parmesan
1/2 cup shredded fontina
1 egg
1/2 teaspoon red pepper flakes

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.

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

SPINACH-CHEESE CALZONE



Spinach-Cheese Calzone image

When it comes to making a calzone, it's what's on the inside that counts, so why not explore all the options? Try all these delicious variations: Classic, Mushroom-Artichoke, Broccoli-Ham, Chicken-Pear, Chocolate-Walnut.

Provided by Martha Stewart

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

Time 35m

Number Of Ingredients 7

Olive oil, for brushing
All-purpose flour, for work surface
1 pound pizza dough, thawed if frozen
1/2 cup ricotta
10 ounces thawed frozen spinach, squeezed dry
4 ounces fresh mozzarella, thinly sliced
Salt

Steps:

  • Preheat oven to 425 degrees. Brush a rimmed baking sheet with oil. On a lightly floured work surface, roll dough into a 16-inch round. Spread ricotta on bottom half of dough, leaving a 1-inch border. Top ricotta with spinach and mozzarella. Fold top half over and roll and pinch edges to seal. Brush off excess flour.
  • Carefully transfer calzone to baking sheet. Lightly brush with oil, season with salt, and bake until golden brown, 22 to 25 minutes.

Nutrition Facts : Calories 361 g, Fat 9 g, Fiber 5 g, Protein 23 g, SaturatedFat 3 g

SPINACH & CHEESE CALZONES



Spinach & Cheese Calzones image

A greek-style turnover filled with cheese and spinach. For the calzones you can use pizza dough purchased from your grocery store, or make your own dough. Look for my Pizza Dough recipe in my recipes. Prep time listed includes making the Pizza Dough

Provided by Little Everyday Thi

Categories     < 60 Mins

Time 1h

Yield 4 calzones, 4 serving(s)

Number Of Ingredients 13

1 teaspoon olive oil
1 small onion, chopped
1 garlic clove, minced
3 cups fresh spinach, chopped
1 cup low-fat ricotta cheese
1/2 teaspoon nutmeg, ground
1/2 teaspoon salt
1/8 teaspoon cayenne pepper, to taste
1 egg yolk
1/2 cup feta cheese, crumbled
1 tablespoon yellow cornmeal
10 ounces pizza dough, refrigerated
1 cup marinara sauce

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.

Nutrition Facts : Calories 140.3, Fat 7.9, SaturatedFat 3.6, Cholesterol 63.9, Sodium 821.6, Carbohydrate 12.4, Fiber 1.2, Sugar 7.3, Protein 5.5

SPINACH AND RICOTTA CALZONE



Spinach and Ricotta Calzone image

Provided by Dave Lieberman

Categories     main-dish

Time 3h20m

Yield 1 calzone

Number Of Ingredients 9

Flour, for rolling dough
1/2 recipe Basic Pizza Dough, recipe follows
5 ounces frozen chopped spinach, thawed and squeezed of excess water
1 cup whole milk ricotta cheese
1 small ball fresh mozzarella, grated
3/4 teaspoon kosher salt
5 grinds black pepper
Coarse cornmeal, for dusting baking sheet
2 tablespoons olive oil

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 CALZONES



Spinach Calzones image

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

1 package (10 ounces) frozen chopped spinach
1-1/2 cups shredded reduced-fat Swiss cheese
1/2 cup fat-free ricotta cheese
1 green onion, sliced
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 tube (13.8 ounces) refrigerated pizza crust
1 large egg white
1 teaspoon water
1/4 cup shredded Parmesan cheese
Pizza sauce, warmed, optional

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 MUSHROOM AND SPINACH CALZONE



Three-Cheese Mushroom and Spinach Calzone image

An easy Mushroom and Spinach Calzone that includes three different cheeses!

Provided by Bon Appétit Test Kitchen

Categories     Cheese     Mushroom     Bake     Super Bowl     Vegetarian     Kid-Friendly     Quick & Easy     High Fiber     Dinner     Parmesan     Ricotta     Spinach     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 4-main course servings

Number Of Ingredients 12

1 tablespoon olive oil plus additional for brushing
1 8-ounce package sliced crimini (baby bella) mushrooms
3/4 teaspoon fennel seeds
2 garlic cloves, pressed
1/2 teaspoon dried oregano
4 cups (packed) baby spinach
All purpose flour (for sprinkling)
1 pound fresh pizza dough (or one 13.8-ounce tube refrigerated)
5 tablespoons grated Parmesan cheese, divided
1 1/2 cups grated Fontina cheese, divided
1/4 cup whole-milk ricotta cheese
1/4 teaspoon dried crushed red pepper

Steps:

  • Preheat oven to 425°F. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add mushrooms and fennel seeds; sauté until mushrooms are brown, stirring often, about 5 minutes. Add garlic and oregano; stir 1 minute. Add spinach; stir just until wilted, about 1 minute. Transfer to medium bowl. Season with salt and pepper.
  • Line rimless baking sheet with parchment. Sprinkle paper with flour. Roll out dough on lined baking sheet to 15 x 10-inch rectangle. Sprinkle 3 tablespoons Parmesan crosswise over half of crust, leaving 1-inch plain border. Top with 3/4 cup Fontina, then mushroom mixture, distributing evenly. Sprinkle 2 tablespoons Parmesan and 3/4 cup Fontina over mushrooms. Spoon dollops of ricotta cheese over; sprinkle with crushed red pepper. Fold plain half of dough up over filling. Crimp edges tightly to seal. Brush with oil.
  • Bake calzone until puffed and brown, about 18 minutes. Brush with oil and serve.

THREE-CHEESE SPINACH CALZONES



Three-Cheese Spinach Calzones image

Our Italian mother used to whip up these yummy dough pockets when we came home from school for lunch. They're easy to pick up and dip in sauce.-Marie Rizzio, Interlochen, MI

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 11

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup shredded fontina cheese
1/2 cup part-skim ricotta cheese
1/2 cup crumbled Gorgonzola cheese
3 green onions, chopped
1/4 teaspoon salt
1/8 teaspoon pepper
1 tube (13.8 ounces) refrigerated pizza crust
1 large egg, lightly beaten
1 teaspoon water
1 cup spaghetti sauce, warmed

Steps:

  • Preheat oven to 375°. In a large bowl, combine first seven ingredients. On a lightly floured surface, unroll pizza crust into an 11-in. square. Cut into four squares. Transfer to a greased baking sheet. Spoon spinach mixture diagonally over half of each square to within 1/2 in. of edges., For each calzone, fold one corner over filling to the opposite corner, forming a triangle; press edges with a fork to seal. Cut slits in top. Combine egg and water; brush over calzones. , Bake 12-15 minutes or until golden brown. Serve with spaghetti sauce.

Nutrition Facts : Calories 549 calories, Fat 22g fat (11g saturated fat), Cholesterol 109mg cholesterol, Sodium 1637mg sodium, Carbohydrate 59g carbohydrate (10g sugars, Fiber 5g fiber), Protein 28g protein.

SPINACH CALZONE



Spinach Calzone image

This is delicious even if you don't particularly like spinach. The recipe originally called for 10 oz of spinach, but since I don't care for it, I cut it way down. Still gives a little taste without being overpowering.

Provided by SashasMommy

Categories     Cheese

Time 50m

Yield 5 serving(s)

Number Of Ingredients 10

3 ounces frozen spinach, cooked and drained
2/3 cup part-skim ricotta cheese
2/3 cup shredded part-skim mozzarella cheese
1 tablespoon grated parmesan cheese
1 tablespoon dried basil or 1 teaspoon chopped fresh basil
1/4 teaspoon dried oregano
1/8 teaspoon pepper
1 lb frozen bread dough, thawed
5 teaspoons flour
1 egg white

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.

THREE-CHEESE SPINACH CALZONES



Three-Cheese Spinach Calzones image

Categories     Cheese     Bake     Super Bowl     Vegetarian     Quick & Easy     Spinach     Bon Appétit

Yield Makes 2 Servings

Number Of Ingredients 7

1 10-ounce package frozen chopped spinach, thawed, squeezed dry
3 green onions, chopped
1/2 cup part-skim ricotta cheese
1/2 cup crumbled Gorgonzola or blue cheese (about 2 ounces)
1 cup (packed) grated Fontina cheese (about 4 ounces)
All purpose flour
1 10-ounce tube refrigerated pizza dough

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.

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2021-12-16 Instructions. To make the filling: Melt the butter in a large skillet over medium heat. Add the garlic and cook for 1 minute, or until fragrant. Add the spinach, onion powder, salt, pepper, and nutmeg and cook for 2 – 3 minutes, stirring occasionally, unit the spinach is bright green and wilted. Remove from the heat.
From ibreatheimhungry.com


SPINACH AND GOAT CHEESE CALZONE | HOMEMADE CALZONE RECIPE
Meanwhile, prepare the filling. Heat the olive oil in a cast-iron skillet. Fry the onions and crushed garlic for 2-3 minutes, stirring frequently. Add the frozen spinach and a little water, then cover the skillet with a lid and let the spinach cook for 5 minutes, stirring frequently. When all the liquid has evaporated, the spinach is ready ...
From wellnessed.com


SPINACH AND CHEESE CALZONES RECIPE WITH COTTAGE CHEESE - DAISY …
Place the dough in a greased bowl, cover, and let rise for 1 ½ hours or until it doubles in size. Meanwhile, drain the cottage cheese well. Stir together the cottage cheese, Mozzarella cheese, spinach, red onion, red bell pepper, Parmesan cheese, egg, and garlic in a medium bowl; set aside. Once the dough has risen, punch down and separate ...
From daisybrand.com


15 FOUR CHEESE CALZONE RECIPE - SELECTED RECIPES
When the oven is ready, brush each calzone with the egg wash and sprinkle with parmesan cheese. Bake for 12-14 minutes. The top of the calzones should be golden brown. Bake for 12-14 minutes. The top of the calzones should be golden brown.
From selectedrecipe.com


SPINACH AND CHEESE CALZONE RECIPE - RECIPETIPS.COM
Roll out the dough one at a time on a floured surface into a 6-8 inch circle. Heat oil over medium heat. Add onion and mushrooms and sauté for 10 minutes. Add spinach, garlic, basil, salt and pepper. Sauté 3 more minutes and set aside. In a medium sized bowl, mix ricotta cheese and two mozzarella cheeses.
From recipetips.com


SPINACH AND CHEESE CALZONES : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


HOW TO MAKE A SPINACH AND CHEESE CALZONE – MOTHER EARTH NEWS
2013-07-15 Fold the bare side over, crimp and seal. Cut three slits on top to release the steam, and then slide your calzone onto your stone or baking sheet. If using your oven, they suggest a …
From motherearthnews.com


CHEESE AND SPINACH CALZONES - BIGOVEN.COM
Cheese and Spinach Calzones recipe: From thehealthyfoodie.net. Spinach and cheese calzones with an undetectable amount of tofu.
From bigoven.com


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