Spinach Calzone with Marinara

28 06 2011

I have no idea why it took Pillsbury SO long to come out with the crescent seamless dough sheet, but it’s brilliant and I wish I had thought of it! Now I can make hundreds of fabulous creations with one solid sheet of buttery, flaky crescent roll dough…and no pinching seams together!

A few great spinach pinwheel recipes have come out of my kitchen using the following “stuffing”, but this time I whipped up a tasty calzone for dinner. This may seem like a lot of steps, but it’s easy!

Spinach Calzone with Marinara

Ingredients for Calzone (Makes 2 large servings! If you were serving a salad or a side with this you could get 3-4 portions):

  • 1 can (8 oz) Pillsbury refrigerated crescent seamless dough sheet
  • 1 bag of frozen spinach, thawed and squeezed to drain
  • 1/4 – 1/2 cup shredded cheese (depending how much cheese you like), mozzarella or asiago are a fine choice
  • 1 clove garlic finely chopped (I personally like a little extra for good measure)
  • 1 tbsp onion, finely chopped
  • 1 egg beaten
  • Grated parmesan and kosher salt for sprinkling
  • Chopped basil to garnish

Directions for Calzone:

  • Heat oven to 375 degrees.
  • In a bowl mix drained spinach, cheese, garlic and onion.
  • Unroll dough on a work surface and gently stretch out a bit, then cut in half (or in thirds or fourths if you’re trying to get more portions).
  • Place mixed stuffing in the middle of each portion and then fold over in half, or across to form a triangle. Press seams together with a fork to ensure the “pocket” is closed.
  • How much stuffing you use will depend how large you want these, or how many portions you’re trying to get – just eyeball it! I really packed these full of spinach and they were great!
  • Once you have the dough folded and closed over the stuffing, brush liberally with the egg – this will help it brown.
  • Dust calzones with parmesan cheese and kosher salt.
  • Bake 20 – 25 minutes.
  • Garnish with chopped basil.

While the Calzone is baking, make the marinara…

Ingredients for the Marinara:

  • 1 tbsp extra-virgin olive oil
  • 3 cloves garlic finely chopped (I love garlic so I tend to add a bit more)
  • 1 tsp red pepper flakes
  • 1 (15 oz or 14.5 oz) can crushed tomatoes or diced tomatoes
  • 1 tbsp chopped parsley
  • 1/2 tbsp chopped basil
  • Salt and pepper to taste

Directions for the Marinara:

  • Heat small pot over medium heat. Add olive oil, garlic and pepper flakes and cook 2-3 mins.
  • Add tomatoes (if using diced tomatoes, crush in pot with potato masher until nearly all broken up).
  • Next add parsley, basil, salt and pepper – stir sauce and bring to a bubble, simmer 5 minutes.
  • Keep sauce over low heat, stirring occasionally until the calzones are ready to serve.
  • Serve sauce in a separate bowl along side calzones.



3 responses

28 06 2011
Dave Rothacker

The ingredients for the marinara are identical to G-Mary’s minus the red pepper flakes. The spinach sounds a little pukey. I’d put some pepperoni or thin slices of sausages in there.


28 06 2011
Victoria Rothacker

You crack me up! Must you say “pukey” on here? HA! Spinach is healthier and it’s an ingredient I had plenty of, but I agree, some meat would be good in this. Also, I like it a bit spicy!


28 06 2011
Dave Rothacker

Okay Popeye.


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