Spinach Calzones
8
People talking
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.
- Ready In:
- 1hr 45mins
- Serves:
- Units:
8
People talking
ingredients
-
Dough
- 1 1⁄2 teaspoons yeast
- 1 tablespoon honey
- 1 cup warm water
- 1 1⁄2 teaspoons salt
- 2 1⁄2 - 3 cups flour
-
Filling
- 1 lb ricotta cheese
- 2 minced garlic cloves
- 1⁄2 cup minced onion
- 1 lb fresh spinach (10 oz pkg of frozen spinach, thawed, works fine)
- 2 cups grated mozzarella cheese
- 1⁄2 cup grated parmesan cheese
- 2 tablespoons butter
- 1 dash nutmeg
- salt
- pepper
directions
-
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.
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
RECIPE MADE WITH LOVE BY
@pattikay in L.A.
Contributor
@pattikay in L.A.
Contributor
"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."
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
-
My mom made these for our Christmas eve dinner (we're a big group of vegetarians) and they were excellent! I know she said she had a lot of filling left over like some others said. I used the dough recipe last week for regular pizza and it's the best dough I've made so far. Thanks for the recipe!Reply
-
Yummmm! I have made this several times. I double the recipe and put the extras in the freezer for later. They freeze really well. I always add more nutmeg than is called for in the recipe because I love the flavour of nutmeg with the creamy spinach. This last time I added about 1 cup sliced mushrooms in the pan with the onions and instead of fresh garlic I used dried roasted garlic. I was all out of parmesan cheese so I used half mozzarella and half cheddar. It worked out really well and was delicious!1Reply
-
Yummmm! I have made this several times. I double the recipe and put the extras in the freezer for later. They freeze really well. I always add more nutmeg than is called for in the recipe because I love the flavour of nutmeg with the creamy spinach. This last time I added about 1 cup sliced mushrooms in the pan with the onions and instead of fresh garlic I used dried roasted garlic. I was all out of parmesan cheese so I used half mozzarella and half cheddar. It worked out really well and was delicious!1Reply
-
We loved these and they were gone in no time! We will have again!Reply
-
Delicious! I used frozen spinach, which hellped cut down on prep time. The filling and the crust were both delicious. Overall, very easy to make, and will be made often at our house!1Reply
see 8 more
