Spinach Calzones
with marinara / house salad
These vegetarian calzones have been so popular among our community members that we wanted to bring them back this week.
Smarts: The calzones and marinara both freeze well, so make extra or stash any leftovers in the freezer for another meal down the road.
Smarts: The calzones and marinara both freeze well, so make extra or stash any leftovers in the freezer for another meal down the road.
Tags
Proteins
Cuisines
Ingredients
Spinach Calzones:
- Pizza dough, gluten-free - 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
Nutrition Facts
Amount Per Serving
Calories
622
Just a moment...
% Daily Value
Total Fat
27g
42%
Just a moment...
Saturated Fat
8g
39%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
71mg
24%
Just a moment...
Sodium
1038mg
43%
Just a moment...
Total Carbohydrate
73g
24%
Just a moment...
Dietary Fiber
8g
33%
Just a moment...
Sugars
17g
Just a moment...
Protein
26g
Just a moment...
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 gluten-free 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 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 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 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 half the filling onto one half of the dough, leaving about a ¾” / 2cm 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.
- Prepare vinaigrette by whisking together balsamic vinegar, maple syrup, Dijon and olive oil. Season to taste with salt and pepper. Toss vinaigrette with cucumbers, tomatoes and greens.
- Enjoy calzones fresh out of the oven with marinara sauce for dipping and salad on the side.
Nutrition Facts
Amount Per Serving
Calories
622
Just a moment...
% Daily Value
Total Fat
27g
42%
Just a moment...
Saturated Fat
8g
39%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
71mg
24%
Just a moment...
Sodium
1038mg
43%
Just a moment...
Total Carbohydrate
73g
24%
Just a moment...
Dietary Fiber
8g
33%
Just a moment...
Sugars
17g
Just a moment...
Protein
26g
Just a moment...
Reviews
Ratings
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