Best 15 Spinach Calzones Recipes

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Indulge in the delightful flavors of spinach calzones, a culinary masterpiece that combines the goodness of fresh spinach, creamy cheeses, and savory fillings, all wrapped in a golden-brown, flaky crust. These delectable pockets of goodness are a perfect blend of flavors and textures, making them an ideal appetizer, main course, or even a satisfying snack. With three enticing variations – classic spinach and cheese, mouthwatering sausage and spinach, and a vegetarian delight featuring sun-dried tomatoes and feta – these spinach calzones cater to every palate and preference. Get ready to embark on a culinary journey as we delve into the secrets of creating these irresistible treats, with step-by-step instructions and helpful tips to ensure perfect results every time.

Here are our top 15 tried and tested recipes!

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, RICOTTA AND SAUSAGE CALZONES



Spinach, Ricotta and Sausage Calzones image

These individual calzones are great to keep in the freezer for a quick meal at a moment's notice. Bake all 8 at once, or just a couple, depending on how many you need.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 9

1 box (9 oz) frozen chopped spinach
1/2 lb ground Italian sausage, browned and drained
1 cup whole milk ricotta cheese
1 cup shredded mozzarella cheese (4 oz)
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
16 oz refrigerated pizza dough
1 egg, slightly beaten
Pizza sauce or marinara sauce, if desired

Steps:

  • Heat oven to 375°F. Spray cookie sheet with cooking spray.
  • Cook spinach as directed on box; allow to sit a few minutes until cool enough to handle. Squeeze cooked spinach between paper towels to remove excess moisture. Place spinach in large bowl. Add sausage, ricotta, mozzarella, 3 tablespoons of the Parmesan and the Italian seasoning to bowl; stir until well combined.
  • Divide pizza dough into 8 balls. Roll and press each ball into a circle 5 to 6 inches in diameter. Place meat mixture onto one half of each of the balls, leaving a 1/2 inch border around the edge. Fold dough over filling; pinch and roll edges to seal in filling.
  • Transfer to cookie sheet. Brush tops of calzones with egg. Prick tops of calzones with fork to allow steam to escape.
  • Bake 20 to 22 minutes or until dough is golden brown, topping with remaining 1 tablespoon Parmesan cheese during last 3 minutes of baking. Cool 10 minutes on cookie sheet. Serve warm with pizza sauce.
  • Freezer Directions: Make as directed through step 3. Place on cookie sheet, and freeze about 4 hours or until firm. Place frozen calzones in resealable plastic freezer bag, and freeze. When ready to cook, place calzones on cookie sheet, and brush with egg. Bake 25 to 30 minutes or until dough is golden brown, topping with remaining 1 tablespoon Parmesan during last 3 minutes of baking. Serve with pizza sauce.

Nutrition Facts : Calories 450, Carbohydrate 41 g, Cholesterol 80 mg, Fat 1/2, Fiber 1 g, Protein 24 g, SaturatedFat 10 g, ServingSize 1 Calzone, Sodium 1050 mg, Sugar 2 g, TransFat 0 g

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 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.

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 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

BIG-BATCH HEALTHY BEEF, MUSHROOM AND SPINACH CALZONES



Big-Batch Healthy Beef, Mushroom and Spinach Calzones image

Set aside some extra time one weekend to make a dozen of these calzones. Then pack your freezer full of them and know you've got healthy lunches or dinners for those hectic days covered.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 12 calzones

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil
1 pound lean ground beef
Kosher salt
1/4 teaspoon crushed red pepper flakes
8 ounces cremini mushrooms, sliced (about 1 cup)
4 cloves garlic, finely minced
6 cups packed baby spinach (about 5 ounces)
One 28-ounce can crushed tomatoes
3 pounds whole-wheat or regular pizza dough
Cooking spray
Whole wheat or all-purpose flour, for the work surface
2 1/4 cups shredded part-skim mozzarella
1 large egg, beaten

Steps:

  • Set a pizza stone or baking sheet on an oven rack in the bottom third of the oven, and preheat to 425 degrees F.
  • Heat 1 1/2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the ground beef, 3/4 teaspoon salt and half the pepper flakes, and cook, breaking the beef up into large chunks with a wooden spoon, until the beef is browned all over, about 3 minutes. Add the mushrooms, 2/3 of the garlic and 3/4 teaspoon salt, and cook for 3 minutes more. Fold in the spinach, and cook until wilted, about 1 minute (the mixture should be relatively dry). Transfer the mixture to a large bowl, and let cool completely.
  • Reduce the heat to medium. Add the remaining oil, garlic and pepper flakes to the skillet, and cook, stirring, to lightly brown the garlic, about 1 minute. Add the tomatoes and 3/4 teaspoon salt, and simmer the sauce until thick, about 6 minutes; set aside.
  • Divide the pizza dough into 12 balls. Spray 2 baking sheets with cooking spray. On a well-floured surface, roll out each ball into a 6- or 7-inch circle 1/8 inch thick. On the bottom half of each circle, mound 1/4 cup of the cooled beef mixture and top with 3 tablespoons of the mozzarella. Fold over the top half of the dough to form a semicircle, and pinch the edges to seal. Carefully transfer the calzones with a spatula to the prepared baking sheets. Lightly brush with the beaten egg. Cut 2 small slits on top of each to vent steam.
  • Refrigerate half the calzones. With a spatula, transfer the rest of the calzones to the hot pizza stone or baking sheet and bake until golden brown, about 22 minutes. Repeat with the remaining calzones. Reheat the tomato sauce, and serve on the side.
  • To freeze: Let the baked calzones cool completely, then wrap each one tightly in plastic wrap and then aluminum foil. Place them in freezer bags, and freeze for up to a month. The sauce can be frozen in 12 small freezer bags for up to a month.
  • To reheat: Thaw the frozen calzones in the fridge for 1 to 2 hours. Unwrap the calzones, then microwave them on a microwave-safe plate in 1-minute increments, rotating them after each, until heated through, 2 to 4 minutes. To reheat the sauce, microwave it in a microwave-safe bowl in 30-second increments, stirring after each, until the sauce is hot.

QUICK SPINACH-RICOTTA CALZONES



Quick Spinach-Ricotta Calzones image

Go deep this Super Bowl Sunday: Serve calzones. These Italian turnovers are perfect 'finger food' -- no knife and fork required. And because the recipes use refrigerated rolls, it's an easy score. All you have to do is make the fillings.

Provided by Ben S.

Categories     World Cuisine Recipes     European     Italian

Yield 8

Number Of Ingredients 13

1 (11.3 ounce) can refrigerated dinner rolls, at room temperature
Cornmeal for rolling
2 tablespoons olive oil
1 medium onion, finely chopped
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
2 large garlic cloves, minced
¼ teaspoon ground nutmeg
Salt and pepper, to taste
1 cup ricotta cheese
1 cup grated mozzarella cheese
¼ cup Parmesan cheese
Olive oil, for brushing
Your favorite marinara-style pasta sauce

Steps:

  • Separate rolls onto a cornmeal-sprinkled work surface. Cover with plastic wrap and let rest while preparing filling.
  • Heat oil in 12-inch skillet over medium-high heat. Add onion; saute until tender and golden, 2 to 3 minutes. Add spinach, garlic and nutmeg; saute, breaking up large clumps with a wooden spoon, until heated through, 2 to 3 minutes. Add salt and pepper. Transfer to a medium bowl; stir in ricotta. Let cool; stir in remaining cheeses.
  • Adjust oven rack to center position and heat oven to 450 degrees.
  • Sprinkling with cornmeal as necessary, roll out each roll into a 7-inch circle. Spoon a scant 1/2 cup of filling just below the center line, leaving a 1-inch border along the bottom half of the dough circle. Spoon filling just below the center line of the circle of dough, leaving a border along the bottom half of the circle. With wet fingertips, moisten the bottom border. Fold dough over filling and press edges together. Thoroughly seal by using fingertips to crimp and flute the edges or by pressing with the tines of a fork. Place on a large cookie sheet lined with parchment paper. (At this point, can be frozen up to 2 weeks.)
  • Brush tops with oil. Bake until golden brown, about 16 minutes (longer if frozen). Let cool slightly and serve with warm marinara sauce.

Nutrition Facts : Calories 242.9 calories, Carbohydrate 29.6 g, Cholesterol 11.9 mg, Fat 9.4 g, Fiber 4.3 g, Protein 12.3 g, SaturatedFat 3 g, Sodium 552.1 mg, Sugar 5.2 g

SAUSAGE & SPINACH CALZONES



Sausage & Spinach Calzones image

These are perfect for quick lunches or a midnight snack. My nurse co-workers always ask me to make them when it's my turn to bring in lunch. -Kourtney Williams, Mechanicsville, Virginia

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1/2 pound bulk Italian sausage
3 cups fresh baby spinach
1 tube (13.8 ounces) refrigerated pizza crust
3/4 cup shredded part-skim mozzarella cheese
1/2 cup part-skim ricotta cheese
1/4 teaspoon pepper
Pizza sauce, optional

Steps:

  • Preheat oven to 400°. In a large skillet, cook and crumble sausage over medium heat until no longer pink, 4-6 minutes; drain. Add spinach; cook and stir until wilted. Remove from heat., On a lightly floured surface, unroll and pat dough into a 15x11-in. rectangle. Cut into 4 rectangles. Sprinkle mozzarella cheese on half of each rectangle to within 1 in. of edges., Stir ricotta cheese and pepper into sausage mixture; spoon over mozzarella cheese. Fold dough over filling; press edges with a fork to seal. Place on a greased baking sheet., Bake until light golden brown, 10-15 minutes. If desired, serve with pizza sauce.Freeze option: Freeze cooled calzones in an airtight freezer container. To use, microwave calzone on high until heated through.

Nutrition Facts : Calories 489 calories, Fat 22g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 1242mg sodium, Carbohydrate 51g carbohydrate (7g sugars, Fiber 2g fiber), Protein 23g protein.

SPINACH AND MEATBALL CALZONES



Spinach and Meatball Calzones image

Store-bought dough, plenty of fresh spinach, and meatballs and sauce reserved from 30-Minute Spaghetti and Meatballs make this an easy, winning meal.

Provided by Martha Stewart

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

Time 30m

Number Of Ingredients 8

Extra-virgin olive oil, for baking sheet and brushing
10 ounces baby spinach
Coarse salt and ground pepper
All-purpose flour, for work surface
1 pound store-bought pizza dough (thawed if frozen), cut into 4 equal pieces
8 meatballs, halved, and 1 1/2 cups sauce reserved from 30-Minute Spaghetti and Meatballs
8 ounces fresh mozzarella, torn into pieces
1/2 teaspoon red-pepper flakes (optional)

Steps:

  • Preheat oven to 450 degrees. Lightly oil a rimmed baking sheet. In a large saucepan, bring 1/2 cup water to a simmer. Add spinach and season with salt; cover and cook until wilted, about 2 minutes. Transfer spinach to a fine-mesh sieve and drain, pressing with a rubber spatula to release as much liquid as possible. Transfer spinach to a cutting board and roughly chop.
  • On a lightly floured work surface, roll each piece of dough into an 8-inch round. In a medium bowl, stir together spinach, reserved meatballs and sauce, cheese, and red-pepper flakes (if using). Season with salt and pepper. With a slotted spoon, divide mixture among bottom halves of dough rounds, leaving a 1-inch border. Fold top half of each round over filling and roll and pinch edges to seal. Carefully transfer calzones to baking sheet. Brush tops lightly with oil and season with salt and pepper. Bake until calzones are golden brown, 15 to 18 minutes.

Nutrition Facts : Calories 592 g, Fat 25 g, Fiber 5 g, Protein 35 g

CHICKEN-SPINACH CALZONES



Chicken-Spinach Calzones image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

1 1/2 cups shredded roast chicken
1 1/2 cups shredded mozzarella cheese
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1/2 cup chopped roasted red peppers, drained
Kosher salt and freshly ground pepper
1 pound refrigerated pizza dough, at room temperature
All-purpose flour, for dusting
1 large egg, lightly beaten
Warm marinara sauce, for serving

Steps:

  • Preheat the oven to 450˚. Line a baking sheet with parchment paper. Combine the chicken, mozzarella, spinach, roasted red peppers, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  • Divide the pizza dough into 4 pieces; keep covered with plastic wrap until ready to use. Working with 1 piece at a time, roll the dough into a ball and dust with flour, then roll into a 7-inch round on a lightly floured surface. Spoon one-quarter of the chicken mixture on one side of the dough round, then fold the dough over the filling and crimp the edges with a fork to seal. Transfer to the prepared baking sheet. Repeat with the remaining dough and filling.
  • Brush the calzones with the beaten egg and make a few slits in the top of each with a paring knife. Bake until the calzones are golden and puffed, about 25 minutes. Let rest 5 minutes. Serve with marinara sauce.

SPINACH-RICOTTA CALZONES



Spinach-Ricotta Calzones image

Found this on the Enfamil website. Could easily be turned into a meatless meal by omitting the bacon!

Provided by iewe7726

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 (10 ounce) package frozen chopped spinach
1 cup part-skim ricotta cheese
1/2 cup parmesan cheese, grated
3 slices bacon, cooked and chopped
1/2 teaspoon garlic, minced
1/4 teaspoon salt
1 lb whole wheat pizza dough
1 cup marinara sauce, warmed (optional)

Steps:

  • Preheat oven to 425°F and coat baking sheet with nonstick cooking spray.
  • Place spinach in microwave-safe bowl and microwave uncovered on high power (100%) for 3 to 4 minutes or just until thawed. Stir, then squeeze out moisture.
  • Place spinach back in bowl and add ricotta, Parmesan cheese, bacon, garlic, and salt; stir together thoroughly.
  • Divide dough into 4 equal portions.
  • On well-floured surface, roll each portion out into approximately a 6-inch circle. Place one-fourth of filling in center of each circle.
  • Moisten one half of edge with water and fold dough over filling, pressing edges together to seal. Cut several small slits in top of each to allow steam to escape.
  • Place calzones on prepared baking sheet and bake at 425 degrees until golden, 12 to 15 minutes.
  • Let stand for several minutes to cool slightly.
  • Serve with marinara sauce for dipping.

SPINACH, RICOTTA AND SAUSAGE CALZONES



SPINACH, RICOTTA AND SAUSAGE CALZONES image

Categories     Bake     Quick & Easy     Pizza

Yield 8

Number Of Ingredients 8

1 box (9 oz) Green Giant™ frozen chopped spinach
1/2 lb ground Italian sausage, browned and drained
1 cup whole milk ricotta cheese
1 cup shredded mozzarella cheese (4 oz)
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
16 oz refrigerated pizza dough
1 egg, slightly beaten

Steps:

  • Heat oven to 375°F. Spray cookie sheet with cooking spray. 2 Cook spinach as directed on box; allow to sit a few minutes until cool enough to handle. Squeeze cooked spinach between paper towels to remove excess moisture. Place spinach in large bowl. Add sausage, ricotta, mozzarella, 3 tablespoons of the Parmesan and the Italian seasoning to bowl; stir until well combined. 3 Divide pizza dough into 8 balls. Roll and press each ball into a circle 5 to 6 inches in diameter. Place meat mixture onto one half of each of the balls, leaving a 1/2 inch border around the edge. Fold dough over filling; pinch and roll edges to seal in filling. 4 Transfer to cookie sheet. Brush tops of calzones with egg. Prick tops of calzones with fork to allow steam to escape. 5 Bake 20 to 22 minutes or until dough is golden brown, topping with remaining 1 tablespoon Parmesan cheese during last 3 minutes of baking. Cool 10 minutes on cookie sheet. Serve warm with pizza sauce. 6 Freezer Directions: Make as directed through step 3. Place on cookie sheet, and freeze about 4 hours or until firm. Place frozen calzones in resealable plastic freezer bag, and freeze. When ready to cook, place calzones on cookie sheet, and brush with egg. Bake 25 to 30 minutes or until dough is golden brown, topping with remaining 1 tablespoon Parmesan during last 3 minutes of baking. Serve with pizza sauce.

TOFU SPINACH CALZONES (VEGAN OR VEGETARIAN)



Tofu Spinach Calzones (vegan or vegetarian) image

These are great and vegan or vegetarian (see step 17). The measurements on the herbs and spices are approximate, please add to your taste the amounts :)

Provided by Shannon Holmes

Categories     Savory Pies

Time 35m

Yield 4 calzones

Number Of Ingredients 21

1 cup warm water (100 degrees F)
1 1/4 teaspoons yeast (can use rapid rise)
1 teaspoon sugar
1/2 teaspoon salt
2 1/2-3 cups flour (can do half white and half wheat)
1 tablespoon olive oil
1 tablespoon minced garlic
1 -2 teaspoon dried Italian herb seasoning
5 ounces vegan mozzarella cheese (about a half block, I used I.M. Earthkind Vegan Gourmet Mozzarella Cheese, half a block is 5 ounces) or 5 ounces vegan mozzarella cheese, cut in 1/4 inch chunks (about a half block, I used I.M. Earthkind Vegan Gourmet Mozzarella Cheese, half a block is 5 ounces)
1 (12 1/3 ounce) package Mori-Nu firm tofu, plus
6 ounces Mori-Nu firm tofu (this is the kind that comes in the "juice box" and may be with the dry foods)
1 (10 ounce) package chopped spinach, defrosted and drained well
1/2 teaspoon garlic powder
1/4 teaspoon basil
1/2 teaspoon pizza seasoning
1/2 teaspoon italian seasoning
salt and pepper
1/3 small onion, peeled and cut into small dice
1 (8 ounce) can hunts tomato sauce with basil garlic and oregano, heated with
1/4 teaspoon sugar, to cut acidity
cooking spray or oil

Steps:

  • Mix water with yeast and sugar in a large mixing bowl, set aside for 5 minutes to let it bloom.
  • Add the garlic, oil, salt and herbs.
  • Add about 1 1/2-2 cups flour, mix well.
  • Pour onto a floured board, add remaining flour as needed, and knead for about 5 minutes (this dough is really soft).
  • Cover with the mixing bowl.
  • Let rise about 20-30 minutes or until doubled in bulk.
  • Punch dough down, knead on lightly floured board, set aside.
  • Place the tofu, drained in a bowl and blend until smooth with hand blender.
  • Add remaining ingredients and mix well.
  • Divide your pizza dough into 4 equal pieces.
  • Roll out one piece of dough and place a fourth of the filling in the middle of the pizza dough.
  • Fold dough over the filling and seal.
  • Repeat with remaining ingredients.
  • Spray the calzones with cooking spray or and place on oiled baking sheet.
  • Bake at 400 degree F until brown on bottom, spray tops of calzones with cooking spray or rub with olive oil and flip, cooking until browned on other side.
  • Serve with warmed Hunt's Tomato Basil Oregano Sauce or your favorite.
  • If you are not a vegan, I have made another variation of this recipe, here are the changes: Instead of the vegan cheese 1 cup Veggie Mozzarella Shreds or 1/2 cup Veggie Shreds and 1/2 cup Low Fat Shredded Mozzarella 1/4 cup or so Reduced Fat Parmesan These are guestimates on the measurements, I made these today with stuff around the house and Mark and I loved them.

SPINACH CALZONES



SPINACH CALZONES image

Categories     Cheese     Vegetable     Bake     Vegetarian

Yield Makes approximately 30 servings

Number Of Ingredients 9

2 10-ounce packages frozen chopped spinach
6 ounces Saga or other soft (not crumbly) blue cheese
8 ounces mascarpone cheese*
2 16-ounce jars marinated artichoke hearts
frozen dinner roll dough (I use Rhoades parker house rolls)
Flour (as needed)
1 egg white
½ cup water
Parmesan cheese

Steps:

  • Thaw dough and spinach in refrigerator overnight. For filling: Squeeze all of the moisture you can from the spinach and set aside. Drain artichoke hearts and chop coarsely (don¹t worry about the size, they¹ll get chopped more thoroughly later. Combine cheeses and thoroughly beat together. Add spinach and artichoke hearts. Place this in the refrigerator. For the dough: Pinch off a piece between the size of a walnut and golf ball. A walnut-sized piece of dough will yield a calzone about three inches across which will be good for lunch or as an appetizer. A golf ball-sized piece will give you a 5-inch across calzone which is a serving for dinner with marinara dipping sauce and a salad. Press the dough into a disk. Dust it with flour and, working around the edges, stretch it a bit at a time. Do this between your two hands - nothing fancy, but don¹t press it down onto the dough board or counter top. The dough should feel slightly elastic and pull back. This is fine. When you have beaten the dough into submission and it looks like a slightly deformed jellyfish, place it onto the parchment paper and let it rest, covered. Pull some more dough and start again. You will need ~30 small or ~15 large dough circles plus one or two extra. When the dough circles are complete, take the first circle out and dust it lightly with a bit of flour. To fill: Use between 1/8 - 1/4 cup of filling to spread spinach mixture on one-half of a dough circle. Leaving a ½-inch crust on the outside. Dip fingers in water and run them around the outside of the dough circle. Fold in half and crimp with a fork. Combine egg white with ~1/2 cup water. Brush top of calzones and sprinkle with Parmesan cheese. Prick each calzone 3-4 times with a fork. Bake in 350-degree oven for ~35 minutes or until brown. This is really good served with a good marinara. * Cream cheese can be substituted for the mascarpone, but the result will be a more tangy filling.

Tips:

  • Make sure to use fresh baby spinach for the filling, as it will wilt down and become more tender when cooked.
  • If you don't have ricotta cheese, you can substitute cottage cheese or cream cheese.
  • To make the calzones easier to fold, roll out the dough into a thin circle before adding the filling.
  • Brush the tops of the calzones with olive oil before baking to give them a golden brown crust.
  • Serve the calzones with your favorite dipping sauce, such as marinara sauce, pesto, or ranch dressing.

Conclusion:

Spinach calzones are a delicious and easy-to-make meal that can be enjoyed for lunch, dinner, or even as a snack. They are packed with flavor and nutrients, making them a healthy and satisfying option. With a variety of fillings and toppings to choose from, there is a spinach calzone recipe for everyone. So next time you are looking for a quick and easy meal, give spinach calzones a try. You won't be disappointed!

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