Three-Cheese Spinach Calzones

Name: Three-Cheese Spinach Calzones
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 egg, lightly beaten; 113 grams cup shredded fontina cheese; 57 grams crumbled Gorgonzola cheese; 3 green onions, chopped; 124 grams part-skim ricotta cheese; 0 teaspoons pepper; 391 grams tube refrigerated pizza crust; 0 teaspoons salt; 245 milliliters spaghetti sauce, warmed; 283 grams package frozen chopped spinach, thawed and squeezed dry; 1 teaspoon water

Three-Cheese Spinach Calzones is a Mediterranean main course. This recipe serves 4. One portion of this dish contains roughly 26g of protein, 20g of fat, and a total of 497 calories. If you have egg, part-skim ricotta cheese, pizza crust, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

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.

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Prepared Pizza Crust

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Bowl

Oven

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.

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Spinach

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Baking Sheet

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.

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Water

Egg

Bake 12-15 minutes or until golden brown.

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Oven

Serve with spaghetti sauce.

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Pasta Sauce

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Bowl

Oven

Baking Sheet

Ingredients

Servings:

egg, lightly beaten 113grams

cup shredded fontina cheese 57grams

crumbled Gorgonzola cheese 3

green onions, chopped 124grams

part-skim ricotta cheese 0teaspoons

pepper 391grams

tube refrigerated pizza crust 0teaspoons

salt 245milliliters

spaghetti sauce, warmed 283grams

package frozen chopped spinach, thawed and squeezed dry 1teaspoon

water

Recommended wine: Chianti, Verdicchio, Trebbiano

Calzone works really well with Chianti, Verdicchio, and Trebbiano. 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 Santa Margherita Chianti Classico Riserva. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 27 dollars per bottle.

Santa Margherita Chianti Classico Riserva

The aromas of this complex red wine range from cherries and plums to gladiolus flowers and earthy flint. The tannic, oak-aged flavors are bright and round, with a dry, warm, earthy finish. Recommended for barbecued meat, like sliced Chianina steak, or with game, such as pheasant stuffed with truffles. It is also excellent with mature cheese.