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.
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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.

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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!

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28 06 2011
Dave Rothacker

Okay Popeye.

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