Spinach Calzones

From: debarra

On Apr 20, 2008

Delicious! I used frozen spinach, which hellped cut down on prep time. The filling and the crust were both delicious. Overall, very easy to make, and will be made often at our house!

From: food snob mom

On Mar 5, 2008

This is a meal-in-one tasty package. For the crust I used the zaar recipe: Kittencal's Garlic-Lovers Pizza Crust for the Bread Machine. I just love that crust! It worked out great again with these calzones. I did have a little extra filling left over. I used fresh spinach and grated parmesan instead of the canned grated parmesan. It took some time to cut up all the spinach and cook and drain it. I just popped it in the microwave with no water, for about 2 minutes, cooled it and squeezed out any moisture. I think fresh ingreidents work out so much better. This was a big hit with my family and I will definitely make it again.

From: Charmie777

On Apr 24, 2007

Very yummy!!! This made tons of filling, so I have some leftover that I"m going to toss with some pasta tomorrow. Thanks for a great recipe! For Spring 2007 PAC.

From: Jacelya Jones

On Apr 18, 2008

Spectacular crust! I let mine rise - by accident - for 1 1/2 to 2 hours. Otherwise, I followed the instructions exactly RE: Filling - I cut the ricotta entirely. My hubby hates ricotta and cottage cheese. I minced a medium, yellow onion (didn't measure whether it was actually 1/2 cup, so it may have been more or less). I substituted pecorino romano for the parmesan, because it's all I had on hand. I used 12 oz of Fresh Baby Spinach. And I added 2 links of cooked and crumbled regular Italian sausage, because hubby likes meat. Otherwise, the filling was by the book. Note: Prep for fresh spinach, which I recommend, takes a big chunk of time relative to the rest of the prep. Going through and painstakingly cutting off stems - I highly recommend that you do not skip this part - takes time. I learned to put my spinach into the Quisinart with the chopping appendage after chopping most if it by hand (with a knife and too-small, plastic cutting board ) So, just cut the stems and throw 'em in, if you have one! Then, I steamed it, by putting on a big pot of water to boil, throwing the spinach into a colinder, and resting the colinder over the pot of boiling water. Rudimentary, but it works LOVED it.