Quick Spinach-Ricotta Calzones

4.2
(27)

Go deep this Super Bowl Sunday: Serve calzones. These Italian turnovers are perfect 'finger food' -- no knife and fork required. And because the recipes use refrigerated rolls, it's an easy score. All you have to do is make the fillings.

1
Servings:
8
Yield:
8 servings

Ingredients

  • 1 (11.3 ounce) can refrigerated dinner rolls, at room temperature

  • Cornmeal for rolling

  • 2 tablespoons olive oil

  • 1 medium onion, finely chopped

  • 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry

  • 2 large garlic cloves, minced

  • ¼ teaspoon ground nutmeg

  • Salt and pepper, to taste

  • 1 cup ricotta cheese

  • 1 cup grated mozzarella cheese

  • ¼ cup Parmesan cheese

  • Olive oil, for brushing

  • Your favorite marinara-style pasta sauce

Directions

  1. Separate rolls onto a cornmeal-sprinkled work surface. Cover with plastic wrap and let rest while preparing filling.

  2. Heat oil in 12-inch skillet over medium-high heat. Add onion; saute until tender and golden, 2 to 3 minutes. Add spinach, garlic and nutmeg; saute, breaking up large clumps with a wooden spoon, until heated through, 2 to 3 minutes. Add salt and pepper. Transfer to a medium bowl; stir in ricotta. Let cool; stir in remaining cheeses.

  3. Adjust oven rack to center position and heat oven to 450 degrees.

  4. Sprinkling with cornmeal as necessary, roll out each roll into a 7-inch circle. Spoon a scant 1/2 cup of filling just below the center line, leaving a 1-inch border along the bottom half of the dough circle. Spoon filling just below the center line of the circle of dough, leaving a border along the bottom half of the circle. With wet fingertips, moisten the bottom border. Fold dough over filling and press edges together. Thoroughly seal by using fingertips to crimp and flute the edges or by pressing with the tines of a fork. Place on a large cookie sheet lined with parchment paper. (At this point, can be frozen up to 2 weeks.)

  5. Brush tops with oil. Bake until golden brown, about 16 minutes (longer if frozen). Let cool slightly and serve with warm marinara sauce.

Tips

Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts (per serving)

243 Calories
9g Fat
30g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 243
% Daily Value *
Total Fat 9g 12%
Saturated Fat 3g 15%
Cholesterol 12mg 4%
Sodium 552mg 24%
Total Carbohydrate 30g 11%
Dietary Fiber 4g 15%
Total Sugars 5g
Protein 12g
Vitamin C 6mg 30%
Calcium 287mg 22%
Iron 3mg 18%
Potassium 387mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.