Spinach Calzones

Danielle again amazes me with her healthy recipes, so I decided to stop by and cook for her.  The recipe calls for 1 (10 oz) can of refrigerated pizza crust, 4 garlic cloves, 4 cups of spinach leaves, 8 (1/8 inch thick) slices of a sweet onion, 1 and 1/3 cups of sliced button mushrooms and 3/4 cup (3 oz) crumbled blue cheese.


Pillsbury has the best refrigerated and in a can rolls, so I assumed correctly that their pizza dough would have that similar sweet, light, and fluffy taste.  You start by popping the can, and jumping with fright every time if you are like me, then spread out the dough on a greased baking sheet.  Cut it into four and pat out 6″ by 5″ rectangles.  Starting with the minced garlic cloves, spread out each vegetable into your four rectangles.


I cut the onions a little too thick, and they probably would fit better if you actually chop them up instead of ringed slices.  I also added tomatoes, but after making this got to thinking they would also be incredible doused in tomato/pizza sauce like your own personal folded up pizza, or panzerotti as the Italian restaurants will call it.  Mini Bella mushrooms were on sale and are oh so much better of a texture and taste that your typical white button mushroom.  Also, I tried frozen spinach, as it is cheaper and easier, quickly zapped it in the microwave, and it still added a desirable, fresh flavor to the dish.  I decided to shop at Meijer after realizing that the Wal-Mart I went to was not a super Wal-Mart, and Meijer had this 4 oz block of blue cheese still in the wax.  It was the perfect size and not as strong and vibrant on your tongue as your typical blue cheese.  It also didn’t have the usual blue mold you see mixed into your cheese.  Highly recommend trying this kind.



So once all the ingredients are piled high, but not too high or like me you won’t be able to close these babies, you will grab opposing corners of the pizza dough and pinch them together then start down the sides closing the calzone.



They bake in the oven at 425 degrees Fahrenheit for 20 minutes or until golden brown.  This is when we decided it was okay that the calzones were overstuffed and unable to close.  They still came out looking, smelling and tasting as good as if they had sizzled and baked inside their own personal pod.


Upon eating these Tobi and Danielle decided it needed some savory or spice for added flavor, but overall a good meal.  Add a chopped salad (thanks to Danielle’s mom) and some raspberry sorbet for a complete dinner.

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Filed under Food, Lunch/Dinner

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