Spinach-Cheese Calzones

Gallimaufry - Gravy Train

by Beverly Tjerngren

Beverly Tjerngren.

A friend of mine has been in a calzone-making craze lately, and her example has led me to jump on the calzone-bandwagon myself. You can fill a calzone with just about anything that strikes your fancy--whatever you'd put on a pizza goes even better inside a calzone. My new favorite calzone, however, is this Spinach-Cheese Calzone (though my husband will tell you it's a pierogi--whatever you want to call it it's delicious!). Start with this great dough--quick despite being a yeast dough--and go from there.

Calzone Crust

  • 1/2 Tbsp. dry yeast (or 15g fresh)
  • 3 C. flour
  • 1-1/4 C. warm water
  • 1 1/2 tsp. honey
  • 1 tsp. salt
  • 1 Tbsp. olive oil

In a medium-sized mixing bowl, dissolve the honey in the warm water. Add 1½ cups flour, yeast, salt, and oil, and to the honey water and beat with an electric mixer for 3 minutes. Add remaining flour and knead by hand or with your mixer's dough hooks until dough is smooth and elastic (~5 minutes).

Put dough in a well-oiled bowl and turn oiled side up. Cover with a dish towel and let rise in a warm place for 10 minutes.

Punch down dough and divide into eight equal-sized balls. Set aside while you prepare the filling.

Filling:

  • 1 1/2 C. red onion, diced
  • 1 clove garlic, crushed
  • 1 red bell pepper, diced
  • 1-2 Tbsp. olive oil
  • 1 10-ounce package frozen chopped spinach, thawed, well-drained, and patted dry
  • 1/2 C. cottage cheese
  • 1 C. cream cheese
  • 1/4 tsp. pepper
  • 1/2 tsp. oregano
  • 1 egg
  • 1 jar ready-made marinara sauce

Sauté onion, garlic, and red pepper in oil for 3 minutes over medium heat, stirring constantly. Remove from heat.

Add spinach, cheeses, spices, and egg to pan. Blend well and set aside.

Roll out each piece of dough into a six-inch circle on a lightly-floured surface.

Spoon a generous spoonful of the spinach mixture onto each circle. Fold the dough over filling to form a half-circle and seal with edges by pressing them together with the tines of a fork.

Bake at 375°F for 20 to 25 minutes, or until lightly browned, on a greased cookie sheet.

Heat marinara sauce in a saucepan over medium-low heat and serve over warm calzones.