Tuscan Calzones With the Works
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 lb pizza dough
- flour (to dust your hands)
- 4 tablespoons extra virgin olive oil, plus more for drizzling
- 4 portobello mushroom caps, thinly sliced
- 3 garlic cloves, chopped
- 2 tablespoons chopped fresh rosemary
- salt
- black pepper
- 1 (10 ounce) package frozen chopped spinach
- 1 (15 ounce) can cannellini beans, drained
- 2 cups shredded provolone cheese or 2 cups mozzarella cheese
- 1 (15 ounce) can pizza sauce
- 1⁄4 cup kalamata olives or 1/4 cup oil-cured olives, pitted and finely chopped
directions
- Preheat a medium nonstick skillet.
- Preheat oven to 400°; cut dough into 4 equal portions.
- Dust your hands with flour; spread the dough into 4 rounds, 8-10 inches in diameter.
- To the hot skillet, add 2 tablespoons oil; then add the sliced mushrooms and 2/3 of the chopped garlic.
- Cook mushrooms until they are dark and tender, 10 minutes, then season with rosemary, salt, and pepper.
- While the mushrooms cook, microwave the frozen spinach on high for 6 minutes.
- Place the defrosted spinach in a clean kitchen towel and wring dry.
- Separate the spinach as you transfer it to a bowl with the drained beans.
- Mash the beans with the spinach and remaining chopped garlic, a drizzle of oil, and salt/pepper to taste.
- Spread half of each dough round with 1/4 of the bean mixture.
- Top with 1/4 of the mushrooms and then about 1/2 cup of cheese.
- Fold the dough over and seal the calzones.
- Brush a cookie sheet with oil; arrange the calzones on the sheet; and brush the remaining oil lightly over each calzone.
- Bake calzones until golden all over, 15 minutes.
- Heat the pizza sauce over low heat in a small pan; stir in the chopped olives and remove it from the heat.
- Serve the calzones with small ramekins of black-olive pizza sauce for dipping.
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