Toaster Oven Calzones Recipes

SPINACH CALZONES

Steps:

• Filling:.
• If using fresh spinach, wash, stem and finely chop, steam it quickly on medium high heat, adding no additional water. When wilted and deep green, remove to a bowl with a slotted spoon. (if using frozen - thaw and squeeze out as much moisture as you can).
• Saute onion and garlic in butter till translucent and soft.
• Combine all ingredients, mix well, salt and pepper to taste.
• Dough:.
• Soften together yeast, water and honey.
• Add salt and flour to make a soft dough. Knead 10 minutes, or till smooth and elastic, adding flour if necessary to keep from being sticky.
• Cover and let rise till doubled (about 1 hour - less if using rapid rise yeast).
• Punch down. Divide into six sections and roll out in rounds 1/4 inch thick.
• Fill with 1/2-3/4 cup filling, placing filling on one half of the circle, leaving a 1/2 inch rim.
• Moisten the rim with a little water, fold the empty side over, and crimp the edges.
• Prick here and there with a fork to allow steam to escape.
• Bake on an oiled tray (I use a baking stone) in a preheated 450 oven for 15-20 minutes or till crisp and lightly browned.
• Brush each pastry with a little butter as it comes from the oven.

WEEKNIGHT CALZONES

Steps:

• Turn toaster oven to convection bake at 400 degrees (or bake at 425 degrees). Saute vegetables for a few minutes in a little oil until just tender. Cut bread dough loaf into fourths and form each piece into a ball. Roll each ball into a flat 8- to 10-inch circle. Mix garlic into marinara sauce. On half of each circle, spread 1?4 cup sauce, leaving a 1?2 inch around the edge. On top of sauce, place 1 cup vegetables, 1?2 cup mozzarella cheese, 2 tablespoons Parmesan cheese, olives, and some meat. Fold each dough half over filling to form a semicircle; pinch closed all the way around. Brush each calzone with 1?2 tablespoon olive oil. Pour remaining oil on a baking sheet. Bake for 15-18 minutes, or until lightly browned on top. Makes 4 servings.