Presented by: Paula Nemzek
This week's kitchen classic is Mini Calzones, substantial appetizers, satisfying dinner or fun take-along sandwiches. These adaptable pies are great with a variety of fillings – think apple pie!
makes about 8 mini calzones
- 1/3 cup golden raisins
- 2 cloves garlic, chopped
- 1/3 cup pine nuts
- 3 tablespoons olive oil
- 2 cups fresh baby spinach
- 1/2 cup fresh basil leaves, finely sliced
- 2 tablespoons hot sauce, or use a pinch of dry chili powder
- 1/2 cup ricotta cheese
- 1/4 cup fresh Parmesan cheese, grated
- kosher salt and freshly ground pepper to taste
- 1 purchased pizza dough, thawed
Cover raisins in hot water and soak for 10 minutes. Drain and set aside.
Meanwhile, heat oven to 400 degrees. In a saucepan, sauté garlic and pine nuts in olive oil for 2 minutes. Add spinach, cook an additional 2 minutes, and let sit for 6 minutes. Stir in basil, hot sauce, cheeses and raisins. Season with salt and pepper to taste.
Divide pizza dough into 8 equal portions; roll out into thin rounds. Heap 2 generous tablespoons of the spinach filling into the center of each round and then fold dough into half circles, pinching edges to seal. Bake for 12 to 15 minutes, or until the calzones are golden brown. Serve with your favorite marinara sauce for dipping, if desired.