MINI SPINACH-FETA CALZONE POCKETS (NO PHYLLO!)
I'm on a spinach feta craze right now. I'm not fond of most phyllo doughs but loooove pizza dough. I like calzones that don't have ricotta. How to satisfy all three? This concoction that was a lot of fun to make! Feel free to use another pizza dough recipe or a tube/bag of storebought dough, you need something that yields about one 12" pizza. Some Greek seasoning owuld also probably work great in this. A can with about a 5" diameter works as a nice cutter, so does a 10-oz ramekin or wide biscuit cutter. Cook/prep time doesn't account for the pizza dough. Depending on the dough yield and how much filling you put in each cutout, yields about 10-12 mini calzones.
Provided by the80srule
Categories Lunch/Snacks
Time 40m
Yield 12 mini calzones, 12 serving(s)
Number Of Ingredients 9
Steps:
- Run the spinach through a food chopper/processor until it has about the same consistency as tabouleh, then put into a mixing bowl.
- Finely grate the feta cheese with a grater or food chopper then mix with the spinach.
- Add all the other ingredients on the list except the dough to the bowl and mix thoroughly-- except the olive oil, make sure just 1 tablespoon of oil goes in the mix.
- Roll the pizza dough onto a floured surface and make cutouts, about 10-12.
- Spoon about 3-4 tablespoons of spinach mixture (approx, I just used a serving spoon) into the center of each cutout. Place each cutout on a cookie sheet greased with cooking spray.
- Fold the cutouts over so they resemble little calzones. Make sure that there are no pointy edges or tops because they'll burn easily.
- With the remaining tablespoon of olive oil, brush the tops of the calzones. About 1 tablespoon should be enough to lightly brush them all.
- Bake at 375F for 15-20 minutes or until golden brown on top.
CALZONE POCKETS MAKE AHEAD
I took inspiration from two places. A local Pizzeria that makes a mean Calzone, and a great recipe for a make ahead pocket here on recipezaar that has been a hit with my family again & again. I use generic ingredients when possible, though the nutritional info sometimes only works here when name brands are used. Also, the units used are whole packages, so you shouldn't be left with extra, or you can reduce it accordingly. All in all, this is an inexpensive, portable, easy meal to make for the family. It has been a real hit. Credit to the other Recipezaar inspiration, recipe # 231311.
Provided by Tinks599
Categories One Dish Meal
Time 45m
Yield 48 pockets, 24 serving(s)
Number Of Ingredients 6
Steps:
- Set oven to 375 degrees.
- Spray aluminum pan, or cookie sheet, or glass baking dish with cooking spray.
- chop pepperoni.
- shred cheeses.
- mix all ingredients (except crescent rolls, of course).
- Unroll crescent rolls, place two together to form a rectangle.
- Place 1 level melon baller scoop (about a rounded or generous tablespoon) in the middle of the pocket.
- Fold one corner of the dough over to the other corner of the dough, seal the edges with a fork, making a pocket.
- Place pockets side by side in pan. It is okay, the sides can touch, wiggle them in there.
- You will wind up having several pans of these. If you have to keep reusing the same pans, just fill the pockets as they are ready to go into the oven, and leave the mix in the fridge. Either way, only bake them on one shelf of the oven. I found baking them on two shelves resulted in the bottoms of one set being undercooked and taking longer.
- Cook about 15 minutes. Check them. If they require a bit longer or a turn for a hot spot in your oven, do so, but check them every 1-2 minutes at this point, as they should be nearly done at this point.
- They are ready to eat now. Each person usually eats about two.
- For storing, bag each in a freezer safe baggie. They both refrigerate and freeze well and heat well in the microwave, though if you are microwaving from completely frozen, I'd use medium heat to defrost/heat them.
Nutrition Facts : Calories 1393.6, Fat 39, SaturatedFat 13.3, Cholesterol 242.9, Sodium 2559.8, Carbohydrate 209.5, Fiber 15.1, Sugar 17.5, Protein 47.6
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