Best 3 Cheese Mushroom Spinach Calzone Wmarinara Recipes

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THREE-CHEESE CALZONES



Three-Cheese Calzones image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 cups shredded part-skim mozzarella cheese (about 8 ounces)
1/2 cup ricotta cheese
1/2 cup fresh basil, chopped
2 scallions, sliced
1/4 cup plus 2 teaspoons grated parmesan cheese (about 1 1/2 ounces)
1 tablespoon breadcrumbs
1 pound prepared pizza dough, at room temperature
All-purpose flour, for dusting
1 large egg, lightly beaten
Marinara sauce, warmed, for dipping
4 ounces sliced salami
Giardiniera (Italian pickled vegetables), for serving (optional)

Steps:

  • Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil.
  • Make the filling: Mix the mozzarella, ricotta, basil, scallions, 1/4 cup parmesan and the breadcrumbs in a medium bowl until combined. Divide the pizza dough into 4 equal pieces. Roll out each piece on a lightly floured surface into a 7-to-8-inch round.
  • Spoon one-quarter of the filling onto one half of each dough round, leaving a 1/2-inch border. Lightly brush the edges of the dough with some of the beaten egg; fold the dough over the filling and crimp the edges with a fork to seal. Transfer the calzones to the prepared baking sheet.
  • Brush the calzones with the remaining beaten egg and cut 2 slits in the top of each to let steam escape. Sprinkle the calzones with the remaining 2 teaspoons parmesan, then bake until golden brown and cooked through, 18 to 20 minutes. Serve with marinara sauce, the salami and giardiniera.

THREE-CHEESE MUSHROOM AND SPINACH CALZONE



Three-Cheese Mushroom and Spinach Calzone image

An easy Mushroom and Spinach Calzone that includes three different cheeses!

Provided by Bon Appétit Test Kitchen

Categories     Cheese     Mushroom     Bake     Super Bowl     Vegetarian     Kid-Friendly     Quick & Easy     High Fiber     Dinner     Parmesan     Ricotta     Spinach     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 4-main course servings

Number Of Ingredients 12

1 tablespoon olive oil plus additional for brushing
1 8-ounce package sliced crimini (baby bella) mushrooms
3/4 teaspoon fennel seeds
2 garlic cloves, pressed
1/2 teaspoon dried oregano
4 cups (packed) baby spinach
All purpose flour (for sprinkling)
1 pound fresh pizza dough (or one 13.8-ounce tube refrigerated)
5 tablespoons grated Parmesan cheese, divided
1 1/2 cups grated Fontina cheese, divided
1/4 cup whole-milk ricotta cheese
1/4 teaspoon dried crushed red pepper

Steps:

  • Preheat oven to 425°F. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add mushrooms and fennel seeds; sauté until mushrooms are brown, stirring often, about 5 minutes. Add garlic and oregano; stir 1 minute. Add spinach; stir just until wilted, about 1 minute. Transfer to medium bowl. Season with salt and pepper.
  • Line rimless baking sheet with parchment. Sprinkle paper with flour. Roll out dough on lined baking sheet to 15 x 10-inch rectangle. Sprinkle 3 tablespoons Parmesan crosswise over half of crust, leaving 1-inch plain border. Top with 3/4 cup Fontina, then mushroom mixture, distributing evenly. Sprinkle 2 tablespoons Parmesan and 3/4 cup Fontina over mushrooms. Spoon dollops of ricotta cheese over; sprinkle with crushed red pepper. Fold plain half of dough up over filling. Crimp edges tightly to seal. Brush with oil.
  • Bake calzone until puffed and brown, about 18 minutes. Brush with oil and serve.

SPINACH AND THREE CHEESE CALZONE



Spinach and Three Cheese Calzone image

Provided by Tyler Florence

Categories     main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 17

1 package rapid-rising dry yeast
3/4 cup warm water
1 tablespoon sugar
3 cups flour
1/4 cup olive oil
1 teaspoon salt
Egg wash
Cornmeal, for dusting
2 tablespoons olive oil
2 garlic cloves, minced
1 pound baby spinach, washed and dried
Salt and pepper
15 ounces ricotta
1 cup grated Parmesan
1/2 cup shredded fontina
1 egg
1/2 teaspoon red pepper flakes

Steps:

  • For Dough: In the bowl of a standing mixer fitted with a dough hook, bloom the yeast by combining it with warm water and sugar. Stir gently to dissolve, then let stand 5 minutes until foam appears. Turn mixer on low and slowly add the flour, 1 cup at a time. Pour in 1/4 cup olive oil and add salt. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough pulls away from the sides of the bowl, about 10 minutes.
  • Turn the dough out onto a lightly floured work surface and fold over itself a few times. Form dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise in a warm place until doubled in size, about 45 minutes. Test the dough by pressing 2 fingers into it. If indents remain, the dough is adequately risen. When ready, knead the dough gently and divide in 4 balls. Sprinkle the rounds lightly with flour, cover, and let rest for 15 minutes. This will relax the dough, making it easier to stretch. In the meantime prepare filling.
  • For Calzones: Place a pizza stone in the oven and preheat to 400 degrees F. If you don't have a stone, simply grease a baking pan. Roll or spread the dough discs into 10-inch circles, leave the dough slightly thick so that the filling will not ooze out. Spoon a quarter of the filling onto 1 side of the dough round and brush the outer edge with egg wash to help form a seal. Fold dough over to enclose the filling and form a large turnover. Roll up the edges with your fingers to close tightly and prevent leaking. Cut a few slashes in the top to allow steam to escape during baking and brush with egg wash. Repeat with remaining rounds. Sprinkle a pizza peel (or prepared baking pan) with cornmeal and carefully transfer the calzones. Bake directly on pizza stone for 25 to 30 minutes until golden brown. Let the calzones rest 10 minutes before cutting to allow the cheese to set. Serve with basic tomato sauce if desired.
  • For Filling: In a saute pan, heat oil over medium heat. Add garlic and cook 2 minutes until lightly browned. Add the spinach, season, and continue to cook until wilted, about 5 minutes. Transfer to a colander and squeeze out the excess liquid. If necessary, drain the ricotta in a sieve to remove excess moisture also. Calzone filling should be fairly dry, because it may leak out or make the dough mushy. Combine spinach, cheeses, egg, and pepper in a large bowl.

THREE-CHEESE SPINACH CALZONES



Three-Cheese Spinach Calzones image

Categories     Cheese     Bake     Super Bowl     Vegetarian     Quick & Easy     Spinach     Bon Appétit

Yield Makes 2 Servings

Number Of Ingredients 7

1 10-ounce package frozen chopped spinach, thawed, squeezed dry
3 green onions, chopped
1/2 cup part-skim ricotta cheese
1/2 cup crumbled Gorgonzola or blue cheese (about 2 ounces)
1 cup (packed) grated Fontina cheese (about 4 ounces)
All purpose flour
1 10-ounce tube refrigerated pizza dough

Steps:

  • Preheat oven to 425°F. Mix spinach, onions, ricotta, Gorgonzola and then Fontina in medium bowl to blend. Season with salt and pepper.
  • Sprinkle heavy large baking sheet with flour. Unfold dough on prepared sheet. Gently stretch and/or roll dough to 11-inch square; cut in half diagonally, forming 2 triangles. Place half of filling in center of each triangle. Fold 1 side of each triangle over filling, forming 2 triangular calzones. Press edges of dough to seal. Cut 3 slits in top of each to allow steam to escape.
  • Bake calzones until golden brown, about 15 minutes; serve hot.

THREE-CHEESE SPINACH CALZONES



Three-Cheese Spinach Calzones image

Our Italian mother used to whip up these yummy dough pockets when we came home from school for lunch. They're easy to pick up and dip in sauce.-Marie Rizzio, Interlochen, MI

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 11

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup shredded fontina cheese
1/2 cup part-skim ricotta cheese
1/2 cup crumbled Gorgonzola cheese
3 green onions, chopped
1/4 teaspoon salt
1/8 teaspoon pepper
1 tube (13.8 ounces) refrigerated pizza crust
1 large egg, lightly beaten
1 teaspoon water
1 cup spaghetti sauce, warmed

Steps:

  • 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. 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., 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. , Bake 12-15 minutes or until golden brown. Serve with spaghetti sauce.

Nutrition Facts : Calories 549 calories, Fat 22g fat (11g saturated fat), Cholesterol 109mg cholesterol, Sodium 1637mg sodium, Carbohydrate 59g carbohydrate (10g sugars, Fiber 5g fiber), Protein 28g protein.

SPINACH & CHEESE CALZONES



Spinach & Cheese Calzones image

A greek-style turnover filled with cheese and spinach. For the calzones you can use pizza dough purchased from your grocery store, or make your own dough. Look for my Pizza Dough recipe in my recipes. Prep time listed includes making the Pizza Dough

Provided by Little Everyday Thi

Categories     < 60 Mins

Time 1h

Yield 4 calzones, 4 serving(s)

Number Of Ingredients 13

1 teaspoon olive oil
1 small onion, chopped
1 garlic clove, minced
3 cups fresh spinach, chopped
1 cup low-fat ricotta cheese
1/2 teaspoon nutmeg, ground
1/2 teaspoon salt
1/8 teaspoon cayenne pepper, to taste
1 egg yolk
1/2 cup feta cheese, crumbled
1 tablespoon yellow cornmeal
10 ounces pizza dough, refrigerated
1 cup marinara sauce

Steps:

  • Preheat oven to 375 degrees.
  • If making Pizza Dough start the dough first so it can rise while you make the filling.
  • Heat oil in a large skillet and cook onion, covered, over medium-low for about 5 minutes. Stir in the garlic and cook, uncovered, for 1 minute. Stir in the spinach and cook until wilted, about 2 minutes.
  • Transfer vegetables to a mixing bowl and stir in the ricotta, nutmeg, salt and cayenne. Then stir in egg yolk and feta until mixed.
  • Sprinkle a large baking sheet with the cornmeal (you may need 2 baking sheets for all 4 calzones). On a flat surface, roll or pat the pizza dough to a rough 12- or 14-inch square. Use a sharp knife or pizza wheel to cut the dough into 4 equal squares. Divide the filling among the dough squares, spooning it onto one diagonal half of each square and leaving about a 1/2-inch margin all around.
  • Fold the top over to make a triangle and seal the edges by pressing with a fork. Use a knife to make 3 slashes on the top of each calzone (Don't forget this step - unless you like the exploding kind of calzone).
  • Place calzones on the baking sheet and bake until golden brown, 25 to 30 minutes. Serve with heated marinara sauce for dipping.

Nutrition Facts : Calories 140.3, Fat 7.9, SaturatedFat 3.6, Cholesterol 63.9, Sodium 821.6, Carbohydrate 12.4, Fiber 1.2, Sugar 7.3, Protein 5.5

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