Spinach Calzone Pizzas

These Spinach Calzone Pizzas offer a delicious, hearty twist on classic Italian comfort food. Using convenient frozen bread dough, you can create six individual calzones that are crispy on the outside and soft on the inside. The filling is a savory blend of thawed spinach, saut&# 195;Â©ed mushrooms, onion, and garlic, bound together with rich tomato paste and a splash of red wine. This recipe is perfect for busy weeknights or casual gatherings, offering a satisfying main course that feels homemade without the hassle of making dough from scratch. The combination of earthy spinach and umami-rich mushrooms creates a robust flavor profile that pairs beautifully with the soft, baked bread. Serve these warm for a quick, delicious meal that the whole family will enjoy.

Cooking Method: Baking

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 301.9

Dietary: Gluten-free, Low-cal, Vegetarian

Description

These Spinach Calzone Pizzas offer a delicious, hearty twist on classic Italian comfort food. Using convenient frozen bread dough, you can create six individual calzones that are crispy on the outside and soft on the inside. The filling is a savory blend of thawed spinach, saut&# 195;Â©ed mushrooms, onion, and garlic, bound together with rich tomato paste and a splash of red wine. This recipe is perfect for busy weeknights or casual gatherings, offering a satisfying main course that feels homemade without the hassle of making dough from scratch. The combination of earthy spinach and umami-rich mushrooms creates a robust flavor profile that pairs beautifully with the soft, baked bread. Serve these warm for a quick, delicious meal that the whole family will enjoy.

Ingredients

1 Loaf Frozen bread dough,

Directions

1
Preheat the oven to 375ÃÂ°F (190ÃÂ°C).
2
Thaw the frozen bread dough according to package instructions until pliable but still cool.
3
In a large bowl, combine the thawed and well-drained spinach, shredded fat-free mozzarella, tomato paste, finely chopped onion, drained canned mushroom stems and pieces, minced garlic, and red wine. Mix lightly to combine.
4
Lightly spray two baking sheets with non-stick cooking spray.
5
Divide the bread dough into 6 equal pieces.
6
On the prepared baking sheets, pat each piece of dough into a 7-inch circle.
7
Spoon approximately 1/2 cup of the spinach mixture onto one half of each dough circle.
8
Fold the empty half of the dough over the filling to cover it.
9
Moisten the edges of the dough with a little water and press together firmly with a fork to seal.
10
Cut a small slit in the top of each calzone to allow steam to escape.
11
Lightly spray the tops of the calzones with non-stick cooking spray.
12
Bake for 15 to 18 minutes, or until the calzones are golden brown and cooked through.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 301.9kcal

% Daily Value *
Total Fat 3.6g6%
Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 557.3mg24%
Total Carbohydrate 55.6g19%
Dietary Fiber 3.1g13%
Sugars 5.7g
Protein 10.2g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the spinach is thoroughly drained after thawing to prevent the calzones from becoming soggy. Squeeze out as much excess liquid as possible.

If you do not have canned mushrooms, you can substitute 4 oz of fresh sliced mushrooms. SautÃÂ© them briefly in a pan before adding to the filling to reduce moisture.

For a non-vegan option, you can add cooked crumbled sausage or chopped pepperoni to the filling.

Serve warm with marinara sauce or balsamic vinegar on the side for dipping.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350ÃÂ°F for 10 minutes to restore crispiness.

Keywords: calzone, spinach, italian, pizza, vegan, main course, baking, easy dinner, frozen dough, mushroom, garlic, tomato paste, vegetarian, comfort food, quick meal

Read it online: https://www.chefs-mate.com/recipe/spinach-calzone-pizzas/