Spinach and Red-Pepper Calzones

Name: Spinach and Red-Pepper Calzones
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 2 liters ounces baby spinach (8 packed cups); 2 Tbsps cornmeal; 2 garlic cloves, finely chopped; 227 grams smoked mozzarella, cut into 16 pieces; 3 Tbsps 12 oil-cured black olives, pitted and coarsely chopped (about; 3 Tbsps extra-virgin olive oil, divided; 1 large onion, halved and sliced lengthwise; 454 grams store-bought pizza dough, thawed; 4 bottled roasted red peppers, rinsed, patted dry, and cut into 1-inch pieces (1 cup)

Spinach and Red-Pepper Calzones might be just the main course you are searching for. This recipe makes 4 servings with 599 calories, 24g of protein, and 28g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. Only From preparation to the plate, this recipe takes approximately 50 minutes. Head to the store and pick up onion, olive oil, pizza dough, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Preheat oven to 500°F with rack in lowest position.

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Oven

Sprinkle cornmeal on a large baking sheet.

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Cornmeal

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Baking Sheet

Cook onion with 1/4 teaspoon salt in 2 tablespoons oil in a large heavy skillet over medium heat, stirring occasionally, until beginning to brown, 8 to 10 minutes.

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Onion

Salt

Cooking Oil

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Frying Pan

Add garlic and cook until fragrant, about1 minute.

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Garlic

Add spinach and cook, stirring frequently, until wilted, about 2 minutes. Stir in red peppers, olives, and pepper to taste.

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Red Pepper

Spinach

Olives

Pepper

Remove from heat.

Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 14-inch round, then cut into quarters.

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Dough

Roll

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Rolling Pin

Roll out 1 quarter into an 8-inch square (keep remaining pieces covered) and arrange with a corner nearest you. Put one fourth of filling on lower half, leaving a 1-inch border, and top with 4 pieces of cheese. Fold dough over to enclose filling. Seal edges. Beginning in 1 corner, stretch sealed edge outward, pinching and rolling dough up over edge to resemble a rope, working your way around.

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Cheese

Dough

Roll

Transfer to baking sheet. Make 3 more calzones in same manner.

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Baking Sheet

Cut 3 steam vents in top of each and brush with remaining tablespoon oil.

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Cooking Oil

Bake until golden-brown, 13 to 15 minutes. Cool 5 minutes before serving.

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Oven

Filling (without cheese) can be made 1 day ahead and chilled. Bring to room temperature before using.

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Cheese

Equipment

Ingredients

Servings:

2liters

ounces baby spinach (8 packed cups)2Tbsps

cornmeal 2

garlic cloves, finely chopped 227grams

smoked mozzarella, cut into 16 pieces 3Tbsps

12 oil-cured black olives, pitted and coarsely chopped (about 3Tbsps

extra-virgin olive oil, divided 1large

onion, halved and sliced lengthwise 454grams

store-bought pizza dough, thawed 4

bottled roasted red peppers, rinsed, patted dry, and cut into 1-inch pieces (1 cup)

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Rodano Vigna Viacosta Chianti Classico. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 30 dollars per bottle.