Spinach Calzone with Marinara
and house salad

Name: Spinach Calzone with Marinara
Cook time: 90 min
Total time: 90 min
Yield: 4
Ingredients: 1 lb Pizza dough; 4 oz Baby spinach; 4 oz Cheese, mozzarella, shredded; 1/2 cup Cheese, ricotta; 1/4 tsp Red pepper flakes; 1 Eggs; 2 tsp Water; 2 cloves Garlic, chopped; 1 bulb Shallots, diced; 1 Tbsp Oil, cooking; 1 can Tomatoes, crushed (28 oz / 794 g); 1 tsp Brown sugar; 1 1/2 Tbsp Vinegar, balsamic; 2 tsp Maple syrup; 2 tsp Mustard, Dijon; 3 Tbsp Oil, olive; 8 oz Cucumbers, chopped; 2 Tomatoes, Roma , chopped; 4 oz Mixed greens

Active: 50 min Total: 1 hr 30 min

Original GF Paleo Vegetarian

Like pizza, calzone is a restaurant favorite that is fun to make at home. This is a classic Cook Smarts meal that is packed with greens thanks to the spinach in the calzone filling. We last featured this meal in 2017.
Smarts: In previous versions, we've made two larger calzones for four servings, but this time, we are rolling the dough out into four smaller calzones. The cook time is the same with either method, so feel free to do whatever feels easiest.

Ingredients

Metric

Servings:

Spinach Calzones:

Pizza dough - 1 lb
Baby spinach - 4 oz
Cheese, mozzarella, shredded - 4 oz
Cheese, ricotta - 1/2 cup
Red pepper flakes - 1/4 tsp
Eggs - 1
Water - 2 tsp

Marinara Sauce:

Garlic - 2 cloves , chopped
Shallots - 1 bulb , diced
Oil, cooking - 1 Tbsp
Tomatoes, crushed (28 oz / 794 g) - 1 can
Brown sugar - 1 tsp

House Salad:

Vinegar, balsamic - 1 1/2 Tbsp
Maple syrup - 2 tsp
Mustard, Dijon - 2 tsp
Oil, olive - 3 Tbsp
Cucumbers - 8 oz , chopped
Tomatoes, Roma - 2 , chopped
Mixed greens - 4 oz

Prep

Pizza dough - Divide dough into quarters (for four servings, adjust if customizing), cover in some flour, and let rest for at least 30 minutes outside of fridge before rolling out. (Resting dough gives gluten time to chill out, which makes the dough much more pliable.)
Garlic / Shallots - Prep as directed and combine. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk balsamic vinegar, maple syrup, and Dijon mustard. Add olive oil while whisking. (For a very smooth, creamy vinaigrette, you can blend it with an immersion blender.) Season with some salt and pepper. (Can be done up to 5 days ahead)
Spinach - Chop spinach into small pieces in a food processor or by hand. (Can be done up to 3 days ahead)
Make calzone filling - Mix spinach with mozzarella, ricotta, and red pepper flakes. (Can be done up to 3 days ahead)
Make egg wash - Whisk eggs with water.
Cucumbers / Tomatoes - Prep as directed.

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Make

Heat oven to 425F / 218C degrees with sheet pan inside.
Watch this video to see how to assemble calzones. Roll each ball of pizza dough into an oval shape (if you have a pizza paddle, do it on that, so you can easily ease the calzone onto a sheet pan). Place one quarter of the filling (for four servings, adjust if customizing) onto each piece of dough, leaving about a ¾” / 2 cm edge. Brush the edge with egg wash, fold dough over the filling and crimp with a fork. Brush top of calzone with egg wash and transfer to heated sheet pan. Repeat for remainder of calzones. Bake for 12 to 15 minutes, until golden.
While calzones are baking, heat a small saucepan over medium-high heat. Add cooking oil and then garlic and shallots to heated oil. Saute for ~2 minutes and then add crushed tomatoes with brown sugar. Simmer for ~10 minutes. Season to taste with some salt and pepper.
Just before serving, toss greens, cucumbers, and tomatoes in vinaigrette until dressed to your liking.
Enjoy calzones with marinara sauce for dipping and salad on the side.

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