Spinach Mushroom Feta Calzones
I’m an Italian food gal at heart. Even though I don’t allow myself to enjoy it often, I love anything and everything Italian from stromboli to pasta to gelato, the latter being my favorite.
I miss Venice. I still have dreams of their stracciatella gelato. In fact, when we were in Baltimore, we went to a gelato place and tried their version.
One word. Disappointment.
Today’s calzone recipe is stuffed with mushrooms and spinach. I don’t know what it is about that combo but I love anything with mushrooms, spinach, and garlic. And in this case, it’s in calzone form, served with a generous helping of pasta sauce.
Viva l’Italia!
SPINACH MUSHROOM FETA CALZONES
Yield: 4 large calzones
INGREDIENTS
1 T olive oil
3 garlic cloves, minced
8-10 oz sliced mushrooms
6 oz fresh spinach leaves
8-10 oz sliced mushrooms
6 oz fresh spinach leaves
1/2 c ricotta
2 oz crumbled feta
2 oz crumbled feta
1 tsp salt
*Tomato/pasta sauce
DIRECTIONS
Prepare dough according to pizza dough directions. Once dough is allowed to rise, divide out into 4 equal balls/portions. Cover and rest for 15 minutes.
In the meantime, sauté minced garlic with olive oil on med-high for 2 minutes. Add in mushrooms and sauté for 5 minutes. Add spinach and salt and stir until spinach wilts. Remove from heat.
Add ricotta and feta to spinach-mushroom mixture and mix well.
Roll out each ball of dough into a circle. Spread spinach-cheese mixture on to the center of each portion, leaving about a 1″ edge without filling (so dough can seal). Fold in half and pinch edges to seal. Place on well-oiled baking sheet at least 1″ apart.
Bake at 375F for 30 minutes.
*Serve with tomato sauce.
In the meantime, sauté minced garlic with olive oil on med-high for 2 minutes. Add in mushrooms and sauté for 5 minutes. Add spinach and salt and stir until spinach wilts. Remove from heat.
Add ricotta and feta to spinach-mushroom mixture and mix well.
Roll out each ball of dough into a circle. Spread spinach-cheese mixture on to the center of each portion, leaving about a 1″ edge without filling (so dough can seal). Fold in half and pinch edges to seal. Place on well-oiled baking sheet at least 1″ apart.
Bake at 375F for 30 minutes.
*Serve with tomato sauce.
