Spinach And Roasted Red Pepper Calzone Recipes

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SPINACH AND RED-PEPPER CALZONES



Spinach and Red-Pepper Calzones image

Provided by Ruth Cousineau

Categories     Olive     Bake     Vegetarian     Kid-Friendly     Quick & Easy     Dinner     Lunch     Mozzarella     Spinach     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 4 calzones

Number Of Ingredients 9

1 1/2 tablespoons cornmeal
1 large onion, halved and sliced lengthwise
3 tablespoons extra-virgin olive oil, divided
2 garlic cloves, finely chopped
5 ounces baby spinach (8 packed cups)
4 bottled roasted red peppers, rinsed, patted dry, and cut into 1-inch pieces (1 cup)
12 oil-cured black olives, pitted and coarsely chopped (about 3 tablespoons)
1 pound store-bought pizza dough, thawed
1/2 pound smoked mozzarella, cut into 16 pieces

Steps:

  • Preheat oven to 500°F with rack in lowest position. Sprinkle cornmeal on a large baking sheet.
  • Cook onion with 1/4 teaspoon salt in 2 tablespoons oil in a large heavy skillet over medium heat, stirring occasionally, until beginning to brown, 8 to 10 minutes. Add garlic and cook until fragrant, about 1 minute. Add spinach and cook, stirring frequently, until wilted, about 2 minutes. Stir in red peppers, olives, and pepper to taste. Remove from heat.
  • Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 14-inch round, then cut into quarters. Roll out 1 quarter into an 8-inch square (keep remaining pieces covered) and arrange with a corner nearest you. Put one fourth of filling on lower half, leaving a 1-inch border, and top with 4 pieces of cheese. Fold dough over to enclose filling. Seal edges. Beginning in 1 corner, stretch sealed edge outward, pinching and rolling dough up over edge to resemble a rope, working your way around. Transfer to baking sheet. Make 3 more calzones in same manner. Cut 3 steam vents in top of each and brush with remaining tablespoon oil.
  • Bake until golden-brown, 13 to 15 minutes. Cool 5 minutes before serving.

SAUTEED SPINACH WITH ROASTED RED PEPPER



Sauteed Spinach with Roasted Red Pepper image

Roasted red peppers give spinach some much-needed sweetness.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 7

1 medium red bell pepper
2 tablespoons extra-virgin olive oil
2 medium shallots, thinly sliced lengthwise
1 pound baby or regular spinach, tough stems discarded
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
2 teaspoons fresh lemon juice

Steps:

  • Place bell pepper directly over the flame of a gas-stove burner or under the broiler. Roast pepper, turning with tongs, until blackened all over. Transfer pepper to a medium bowl, and cover immediately with plastic wrap. Let steam 15 minutes. Discard skin, stem, seeds, and ribs; slice pepper lengthwise into 1/8-inch-thick strips, and set aside.
  • Heat oil in a large skillet over medium heat. Add shallots; cook, stirring, until golden, 1 to 2 minutes. Add roasted pepper; cook, stirring, until heated through, about 30 seconds. Raise heat to medium-high. Add half the spinach, and cook, stirring, until wilted, about 2 minutes. Add remaining spinach, and cook until wilted, about 2 minutes more. Stir in salt, pepper, and lemon juice, and serve.

SAUTEED SPINACH WITH ROASTED RED PEPPERS



Sauteed Spinach with Roasted Red Peppers image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 4 serving

Number Of Ingredients 6

1 tablespoon olive oil
1/2 teaspoon crushed red pepper
2 cloves garlic, minced
1 pound baby spinach
One 12-ounce jar or 3 roasted red peppers, drained and julienned
Salt and pepper

Steps:

  • Heat the olive oil in a large saute pan over medium heat. Add the crushed red pepper and garlic and cook briefly, about 1 minute, being careful not to brown the garlic. Add the spinach and cook until wilted. Add the roasted red peppers, season with salt and pepper and toss to combine.

3 CHEESE SPINACH ROASTED RED PEPPER CALZONES



3 Cheese Spinach Roasted Red Pepper Calzones image

Very, very easy to make meal that will please almost anyone! What a great way to get the little ones to eat spinach! heh 8)

Provided by OceanIvy

Categories     Cheese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 (10 ounce) can prepared pizza crust
2/3 cup ricotta cheese, drained in a sieve
3 ounces provolone cheese, diced
2 tablespoons freshly grated parmesan cheese
10 ounces frozen chopped spinach, thawed under hot tap water & squeezed completely dry
2 garlic cloves, minced
2 medium red peppers, roasted peeled & cut to thin strips
3 ounces prosciutto, cut into thin strips
1 1/2 tablespoons chopped fresh basil
1/4 teaspoon freshly ground nutmeg
1 tablespoon olive oil
salt and pepper
1 large egg, beaten with
1 tablespoon water

Steps:

  • Preheat oven to 400°.
  • Roll the dough to 12x12-inch square and then cut into 4 equal squares.
  • In a medium bowl, mix all remaining ingredients except egg and water.
  • Place filling a little off center on each dough square.
  • Wrap dough around filling by bringing one side over to meet other, forming a triangle.
  • Round off corners to form a semi-circle and press edges with fork, sealing.
  • Place on baking sheet and brush top of each calzone with egg wash.
  • Bake until golden brown, about 25 minutes.
  • Remove from oven and let set about 7 minutes.
  • Serve hot!

Nutrition Facts : Calories 245.7, Fat 17.1, SaturatedFat 8.6, Cholesterol 90.7, Sodium 330.6, Carbohydrate 9.2, Fiber 3.5, Sugar 3.5, Protein 16.1

ARTICHOKE SPINACH DIP WITH ROASTED RED BELL PEPPERS



Artichoke Spinach Dip with Roasted Red Bell Peppers image

Frozen veggies make Guy Fieri's easy dip an option for any event. Thaw and drain the vegetables well before mixing in to keep the dip thick and creamy.

Provided by Guy Fieri

Categories     appetizer

Time 31m

Yield 6 to 8 servings

Number Of Ingredients 11

14 ounces canned (or frozen, thawed) artichoke hearts, drained, diced (not marinated)
9 ounces frozen creamed spinach, thawed
1/2 cup finely diced red onion
1/2 cup diced roasted red bell pepper
1/3 cup grated Parmesan
2 tablespoons jarred pesto sauce
2 tablespoons mayonnaise
1 teaspoon freshly cracked black pepper
1/2 teaspoon salt
1 package tortilla chips
1 package pita chips

Steps:

  • Preheat a gas or charcoal grill to 350 degrees F.
  • In a medium mixing bowl, add all the ingredients, except the chips, and mix well. Transfer to a 9 by 9-inch foil baking pan and cover with aluminum foil. Put on the grill over indirect heat (350 degrees F is ideal) and cook for 15 minutes, turning every 5 minutes, to keep the heat even. Carefully remove from the grill and serve with the chips.

SPINACH, PROSCIUTTO AND ROASTED PEPPER CALZONE



Spinach, Prosciutto and Roasted Pepper Calzone image

Provided by Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 8

2 (8-oz.) cans Pillsbury? Refrigerated Crescent Dinner Rolls
1 (9-oz.) pkg. Green Giant? Frozen Spinach, thawed, squeezed to drain*
8 oz. thinly sliced provolone cheese
2 large red bell peppers, roasted, quartered, or 1 (12-oz.) jar roasted red bell peppers, drained, quartered
4 oz. thinly sliced prosciutto
2 tablespoons purchased pesto
1 egg yolk
1 tablespoon water

Steps:

  • 1. Heat oven to 350?F. Grease large cookie sheet. Unroll both cans of dough into 2 long rectangles. Place dough rectangles with long sides together on greased cookie sheet, forming 15x10-inch rectangle. Press edges and perforations to seal. 2. Place spinach lengthwise in 4-inch-wide strip down center of dough to within 1/2 inch of each end. Top with half of the cheese, the roasted peppers and prosciutto. Spread pesto over prosciutto. Top with remaining cheese. Bring long sides of dough up over filling, overlapping 1 inch; press edges and ends to seal. 3. In small bowl, combine egg yolk and water; beat well. Brush over top of dough. 4. Bake at 350?F. for 25 to 35 minutes or until golden brown. Cut into crosswise slices.;

CALZONES WITH CHEESE, SAUSAGE AND ROASTED RED PEPPER



Calzones with Cheese, Sausage and Roasted Red Pepper image

Categories     Cheese     Dairy     Pepper     Pork     Bake     Spring     Bon Appétit

Yield Makes 4

Number Of Ingredients 12

1 1/2 cups warm water (105°F to 115°F.)
1 envelope dry yeast
2 tablespoons olive oil
1 1/2 teaspoons salt
4 cups (about) all purpose flour
1 large red bell pepper
2 tablespoons olive oil
1 1/4 pounds red onions, sliced
4 sweet or spicy Italian sausages, casings removed
3 cups (packed) coarsely grated mozzarella cheese (about 12 ounces)
12 ounces ricotta cheese
4 teaspoons dried oregano

Steps:

  • Pour 1 1/2 cups warm water into large bowl. Stir in yeast. Let stand until yeast dissolves, about 5 minutes. Mix in oil and salt. Add 3 3/4 cups flour, about 1/2 cup at a time, stirring until blended. Turn dough out onto floured surface. Knead until smooth and elastic, sprinkling with more flour if sticky, about 10 minutes.
  • Place dough in oiled large bowl; turn to coat. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled, about 1 hour 15 minutes.
  • Meanwhile, char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and slice pepper. Heat olive oil in heavy large skillet over medium-high heat. Add red onions; sauté until brown, about 25 minutes. Set aside. Sauté sausage in heavy medium skillet over medium heat until cooked through, breaking into 1/2-inch pieces with spoon, about 15 minutes. Set aside. Mix both cheeses and oregano in bowl, season with salt and pepper.
  • Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Dust 2 baking sheets with flour.
  • Punch dough down. Knead on lightly floured surface until smooth, about 1 minute. Divide into 4 equal portions; shape each into ball. Roll out dough balls on lightly floured surface to 9-inch rounds. Spread 1/3 cup cheese mixture over half of each round, leaving 3/4-inch border. Cover cheese on each with 1/4 of onions, 1/3 cup cheese mixture, 1/4 of sausage, 1/3 cup cheese mixture, then 1/4 of bell peppers. Fold plain dough halves over filling, forming half circles. Pinch edges of dough firmly together to seal.
  • Using spatula, transfer 2 calzones to each prepared sheet. Pierce tops in several places with small knife. Bake calzones 15 minutes. Reverse baking sheets and bake until tops of calzones are golden brown, about 15 minutes longer.

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