Recipes/Mini Calzones

Mini Calzones 4/4/13

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

Ingredients

  • 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.

Comments

04/12/13

Why use store bought dough? So easy to make your own.

04/16/13

Oh, so agree -- homemade doesn't have the 'bitterness' in the dough from the chemical preservatives, and homemade can be made with eggs for a more wholesome and nutricious eat which is more filling and satisfies hunger for a longer period of time, or without eggs for a less satisfying fill and as a lighter snack. Prefer the eggs in my dough for the flavor is more rich and full -- it's like 'Banana Bread' more flavorful with the eggs and 'nuts' baked into it for flavor and pizazz to the taste buds.!

04/12/13

How do you make the dough?

04/16/13

Karen, the pizza dough recipe might be found online through Google search which I prefer to Bing. Found the recipe, years ago, in either 'Woman's Day' magazine, or 'Family Circle' magazine, (do remember that was when I was in my 20's, now I'm 60), and used the recipe for better tasting and festive 'Homemade Pizza Parties' when my children were small, and brought it back out when they were in high school and Jr. high and they loved it again -- making it with home-ground whole wheat flour makes for a different heartier flavor which can take 'more' globs of 'homemade pizza sauce' (which is cans of Tomato Paste, Tomato Sauce, sugar to taste, light sprinkle of salt, Garlic sprinkles NOT garlic salt, with either 'Italian Seasoning' dried herbs, or fresh or dried 'Basil' in season, and 'Oregano' flakes or fresh cut-up in season -- make the sauce to your taste and that of your family, even dried 'Onion Flakes' can be added to the sauce, occassionally, for extra flavor -- it is fun to experiment as the 'food chemistry' of the different ingredients like onion or garlic can either make it a pleasure or a flop-of-taste sensation). Sorry, but 'Totally' 'Homemade' is not using 'boxed' or 'frozen' doughs or mixes, for they contain chemical perservatives in them that bind themselves to the fiber and make those commercially prepared things 'bitter to the taste' to me, and cause 'Crohns-like' gastrointestinal problems inside of me, maybe in others too -- have not had the problems when grinding my own wheat to use in my 'true homemade' recipes. (Some restaurants are the same way, 'truely' cook 'homemade', and their food tastes better !) ! -- Enjoy. (cmomma@hughes.net)

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