1/2 Photos of Spinach Calzones
1 hr 45 mins
1 hr 20 mins
pattikay in L.A.'s Note:
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.
My Private Note
Units: US | Metric
- 2If 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).
- 3Saute onion and garlic in butter till translucent and soft.
- 4Combine all ingredients, mix well, salt and pepper to taste.
- 6Soften together yeast, water and honey.
- 7Add 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.
- 8Cover and let rise till doubled (about 1 hour - less if using rapid rise yeast).
- 9Punch down. Divide into six sections and roll out in rounds 1/4 inch thick.
- 10Fill with 1/2-3/4 cup filling, placing filling on one half of the circle, leaving a 1/2 inch rim.
- 11Moisten the rim with a little water, fold the empty side over, and crimp the edges.
- 12Prick here and there with a fork to allow steam to escape.
- 13Bake on an oiled tray (I use a baking stone) in a preheated 450 oven for 15-20 minutes or till crisp and lightly browned.
- 14Brush each pastry with a little butter as it comes from the oven.
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Nutritional Facts for Spinach Calzones
Serving Size: 1 (313 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 541.6
- Calories from Fat 227
- Total Fat 25.2 g
- Saturated Fat 15.2 g
- Cholesterol 85.6 mg
- Sodium 1096.7 mg
- Total Carbohydrate 50.9 g
- Dietary Fiber 3.5 g
- Sugars 4.5 g
- Protein 28.1 g