Friday, May 20, 2005

Spinach and Meatball Calzones

Spinach and Meatball Calzones (Adapted from Everyday Food)

reserved 8 meatballs and 1 1/2 sauce from the Quick Spaghetti and Meatballs recipe
10 ounces frozen chopped spinach, thawed and squeezed dry
8 ounces fresh mozzarella, torn into pieces
3 tablespoons chopped fresh basil
salt and fresh ground black pepper
16 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
extra-virgin olive oil, for brushing

Preheat oven to 450 degrees.

Remove meatballs from sauce and slice each into 4 pieces. In a large bowl, add quartered meatballs, reserved sauce, spinach, torn cheese and basil - toss to combine, then season lightly with salt and fresh ground black pepper, if needed.

Divide pizza dough into 4 equal pieces. On a lightly floured surface, stretch each piece of dough into a rough 8" round. Using a slotted spoon, evenly divide meatball mixture between the bottom halves of dough rounds, leaving a clean 1" border. Fold half of each piece of dough over the filling to meet the other side and pinch firmly to seal. Carefully transfer calzones to a baking sheet lined with parchment. Brush tops lightly with oil and season with salt.

Place pan into the oven and bake until calzones are golden brown, about 15 to 20 minutes. Remove and place calzones on a wire rack to cool slightly before serving.

Makes 4 calzones.

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