Week of 11/24/14 Thanksgiving {Favorites Week}

Spinach Calzones
with homemade marinara and house salad

Name: Spinach Calzones
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 lb Gluten-free pizza dough; 4 cups Baby spinach, tightly packed; 1 1/2 cups Mozzarella, grated; 1/2 cup Ricotta; 1/4 tsp Crushed red pepper flakes; 1 Eggs; 2 tsp Water; 2 cloves Garlic, crushed or minced; 1 bulb Shallots (small), diced; 1 Tbsp Cooking oil; 1 can Crushed tomatoes (28 oz / 794 g can); 1/2 Tbsp Brown sugar; 1/2 tsp Salt; 1/4 tsp Black pepper; 1/2 English cucumbers, chopped (Or sub 2 Persians); 2 Roma tomatoes, chopped; 4 oz Mixed greens; 2 Tbsp Balsamic vinegar; 2 tsp Maple syrup; 1 tsp Dijon mustard; 1/4 cup Cooking oil

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

You all loved making calzones so much that we're bringing them back in this short Thanksgiving week. Some folks felt that there was too much marinara sauce, so feel free to freeze the remainder to dress a pasta.
Smarts: Double up and you can have some leftover for when you come back from your Thanksgiving travels.

Ingredients

Metric

Servings:

Spinach Calzones:

Gluten-free pizza dough - 1 lb
Baby spinach - 4 cups , tightly packed
Mozzarella - 1 1/2 cups , grated
Ricotta - 1/2 cup
Crushed red pepper flakes - 1/4 tsp
Eggs - 1
Water - 2 tsp

Marinara Sauce:

Garlic - 2 cloves , crushed or minced
Shallots (small) - 1 bulb , diced
Cooking oil - 1 Tbsp
Crushed tomatoes (28 oz / 794 g can) - 1 can
Brown sugar - 1/2 Tbsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp

House Salad:

English cucumbers - 1/2 , chopped (Or sub 2 Persians)
Roma tomatoes - 2 , chopped
Mixed greens - 4 oz
Balsamic vinegar - 2 Tbsp
Maple syrup - 2 tsp
Dijon mustard - 1 tsp
Cooking oil - 1/4 cup

Prep

Pizza dough - If you are making pizza dough from a gluten-free mix, ideally make this the night before so it has time to rest. Take out 30 minutes before baking, divide into two balls, and cover in some more flour. This will make the dough more pliable. (Making of dough should be done 1 day ahead)
Spinach - Pulse spinach in a food processor, which will break it up significantly. You can also chop it finely. (Can be done up to 3 days ahead)
Make calzone filling - Mix spinach with mozzarella, ricotta, and crushed red pepper flakes. (Can be done up to 3 days ahead)
Garlic / Shallots - Prep as directed. (Can be done up to 3 days ahead)
Make egg wash - Whisk egg 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 - it’s much better than just the directions. Roll out 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 filling onto one half of the dough, leaving about a ¾” (1.9cm) edge. Brush the edge with egg wash, and 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, salt, and black pepper. Simmer for ~10 minutes. Season to taste with more salt and pepper.
Prepare vinaigrette by whisking together balsamic vinegar, maple syrup, Dijon, and cooking oil. Season to taste with salt and pepper. Toss vinaigrette with cucumbers, tomatoes, and greens.
Enjoy calzones fresh out of the oven drizzled with marinara sauce!

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Spinach Calzones with homemade marinara and house salad