Spinach Prosciutto And Roasted Pepper Calzone Recipes

COLORFUL SPINACH AND PROSCIUTTO SIDE

Steps:

• Heat the oil in a large skillet over medium-low heat. Add the spinach, prosciutto, red peppers and artichoke hearts. Season with garlic powder. Cook and stir for 15 minutes, until heated through.

SPINACH AND RED-PEPPER CALZONES

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.

PROSCIUTTO AND EGGPLANT CALZONE

Steps:

• Preheat the oven to 500 degrees F. Put a pizza stone on the bottom shelf of the oven to preheat.
• Remove the dough from the packaging and let rest on a lightly floured surface.
• In a large nonstick saute pan over medium heat, add the prosciutto and cook until crisp. Remove from pan to a plate and set aside.
• Season the eggplant with salt and pepper. Add the olive oil to the pan over medium heat and saute the eggplant for 5 to 6 minutes. Add in the garlic and the red pepper flakes. Saute 2 to 3 minutes more, being careful not to burn the garlic. Add in the tomatoes and season with salt and pepper, to taste. Let sauce reduce until all the extra liquid is gone, 6 to 8 minutes. Remove from the heat and let cool.
• In a small bowl, combine the ricotta, 1 egg, the Parmesan, pine nuts, 1 teaspoon of salt and 1 teaspoon of pepper, the parsley and the basil. Gently combine the ricotta mixture with the eggplant.
• In a small bowl add the remaining egg and 1 teaspoon water and beat well.
• Knead the dough a few times on a floured surface and add in the dried oregano and rosemary. Cut the dough in half and roll 1 piece into an oval about 12 to 14 inches long and 8 inches wide. Put the dough on a peel sprinkled with cornmeal and add half of the ricotta/eggplant mixture half way down the oval, leaving 2 inches on each side. Top with 3 slices of the mozzarella and sprinkle with half of the prosciutto.
• Fold the dough over and roll the edge closed. Brush with the egg wash, sprinkle with a pinch of kosher salt and slide off the peel onto the hot pizza stone.
• Repeat with the other half of the dough and ingredients. Bake for 15 to 18 minutes or until golden brown. Remove from oven and let sit for 5 to 10 minutes, serve hot!

SPINACH AND THREE CHEESE CALZONE

Steps:

• For Dough: In the bowl of a standing mixer fitted with a dough hook, bloom the yeast by combining it with warm water and sugar. Stir gently to dissolve, then let stand 5 minutes until foam appears. Turn mixer on low and slowly add the flour, 1 cup at a time. Pour in 1/4 cup olive oil and add salt. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough pulls away from the sides of the bowl, about 10 minutes.
• Turn the dough out onto a lightly floured work surface and fold over itself a few times. Form dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise in a warm place until doubled in size, about 45 minutes. Test the dough by pressing 2 fingers into it. If indents remain, the dough is adequately risen. When ready, knead the dough gently and divide in 4 balls. Sprinkle the rounds lightly with flour, cover, and let rest for 15 minutes. This will relax the dough, making it easier to stretch. In the meantime prepare filling.
• For Calzones: Place a pizza stone in the oven and preheat to 400 degrees F. If you don't have a stone, simply grease a baking pan. Roll or spread the dough discs into 10-inch circles, leave the dough slightly thick so that the filling will not ooze out. Spoon a quarter of the filling onto 1 side of the dough round and brush the outer edge with egg wash to help form a seal. Fold dough over to enclose the filling and form a large turnover. Roll up the edges with your fingers to close tightly and prevent leaking. Cut a few slashes in the top to allow steam to escape during baking and brush with egg wash. Repeat with remaining rounds. Sprinkle a pizza peel (or prepared baking pan) with cornmeal and carefully transfer the calzones. Bake directly on pizza stone for 25 to 30 minutes until golden brown. Let the calzones rest 10 minutes before cutting to allow the cheese to set. Serve with basic tomato sauce if desired.
• For Filling: In a saute pan, heat oil over medium heat. Add garlic and cook 2 minutes until lightly browned. Add the spinach, season, and continue to cook until wilted, about 5 minutes. Transfer to a colander and squeeze out the excess liquid. If necessary, drain the ricotta in a sieve to remove excess moisture also. Calzone filling should be fairly dry, because it may leak out or make the dough mushy. Combine spinach, cheeses, egg, and pepper in a large bowl.

SPINACH, PROSCIUTTO AND ROASTED PEPPER CALZONE

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.;

SPINACH, PROSCIUTTO AND RED BELL PEPPER CROSTINI

Steps:

• Heat 1 teaspoon oil in heavy large skillet over medium heat. Add bell pepper and sauté until crisp-tender, about 8 minutes. Transfer pepper to small bowl.
• Heat same skillet over high heat. Add spinach and sauté 2 minutes. Reduce heat to medium and sauté until spinach is tender, about 2 minutes longer. Cool in skillet. Transfer spinach to work surface; chop spinach. Set aside.
• Heat 1 teaspoon oil in same skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Add prosciutto and sauté 30 seconds. Add chopped spinach. Sauté 2 minutes. Season to taste with salt and pepper. Remove from heat. Mix in cream.
• Preheat broiler. Arrange bread slices on large baking sheet. Broil until lightly toasted. Turn bread slices over. Brush top of bread slices with remaining 2 tablespoons oil. Broil until lightly toasted. Cool. (Components can be made 8 hours ahead. Cover spinach mixture and bell pepper strips separately; refrigerate. Store toasts airtight at room temperature.) Spoon generous 1 tablespoon spinach mixture atop each toast. Arrange bell pepper strips atop toasts. Sprinkle with Parmesan cheese. Broil crostini until cheese bubbles and spinach mixture is hot, about 2 minutes. Transfer crostini to plate and serve.

SPINACH AND ROASTED RED PEPPER CALZONE

Steps:

• Position rack in lowest position; preheat oven to 450 degrees F. Sprinkle a baking sheet generously with cornmeal.
• Prepare Whole-Wheat Pizza Dough, or other dough.
• On a lightly floured surface, divide the dough into 4 pieces. Roll each piece into an 8-inch circle. Spread 2 Tbsp sauce on the lower half of each circle, leaving a 1-inch border. Season spinach with salt and pepper and distribute it over the sauce. Top with roasted red peppers and cheese.
• Brush the border with cold water and fold the top half of each circle over filling. Fold the edges over and crimp with a fork to seal. Transfer the clazones to the prepared baking sheet.
• Bake the calzones for 12 to 15 minutes, or until golden. Let cool slightly before serving.

SPINACH, PROSCIUTTO AND ROASTED PEPPER CALZONE

Steps:

• 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 15 x 10-inch rectangle. Press edges and perforations to seal.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.In small bowl, combine egg yolk and water beat well. Brush over top of dough. Bake at 350°F. for 25 to 35 minutes or until golden brown. Cut into crosswise slices.*TIP: To quickly thaw spinach, cut small slit in center of pouch microwave on HIGH for 2 to 3 minutes or until thawed. Remove spinach from pouch squeeze dry with paper towels.Nutrition Per Serving: Calories 520 Protein 20g Carbohydrate 34g Fat 34g Sodium 1630mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.