INDIVIDUAL CALZONES WITH THREE FILLINGS
Here's a fun option when cooking for vegetarians, carnivores AND picky kids: calzones with cheese, calzones with spinach, and calzones with sausage. I used my bread machine to make pizza dough, but it's easy to find at the grocery pre-made. Same with red sauce: home made or store-bought work just fine.
Provided by HopeJohnJP
Categories Spinach
Time 30m
Yield 16 calzones, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°.
- Combine cheese and basil in a large bowl until thoroughly mixed. Season to taste with black pepper, cover and refrigerate.
- Squeeze as much liquid as possible out of the spinach and chop roughly. Combine with roasted red pepper, cover and refrigerate.
- Combine diced meats, cover and refrigerate.
- Divide pizza dough into 16 equal portions and roll each into a thin 6" circle, adding flour to the work surface as needed to prevent sticking. Place 1/3 to 1/2 cup cheese mixture in the center of each, using more for those which will be plain cheese. Divide meat and spinach fillings as will suit your vegetarian and carnivorous diners.
- Bring dough from opposite sides of each circle to meet over the centered filling, taking care not to tear the dough. Seal by folding or pinching. Repeat until all calzones are closed.
- Distribute calzones onto baking sheets covered in parchment paper. They should not touch. Prick the tops of each to vent steam.
- Bake 10 - 15 minutes until golden. Serve with sauce for dipping.
Nutrition Facts : Calories 847.6, Fat 58.5, SaturatedFat 30.6, Cholesterol 181.1, Sodium 2266.5, Carbohydrate 25.1, Fiber 2.2, Sugar 12.9, Protein 55.3
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