In all honesty, you could really put almost anything in here. Tonight I'm dreaming of Gorgonzola cheese with my caramelized onions (another favorite), but we have been known to go as simple as tomatoes and basil, to mushrooms and caramelized onions, sausage and pepperoni with sauce, or even add a dollop of ricotta cheese to whatever mix of vegetables I have lying around. So go wild. I do recommend at least trying the roasted red peppers and spinach, but if that doesn't tickle your fancy, I'm sure you can think of something to stuff them with.
Roasted Red Pepper and Spinach Calzones
Recipe by Kelly
Pictures by Kelly
1 large onion, halved and sliced lengthwise
3 tablespoons extra-virgin olive oil, divided
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
5 ounces spinach (8 packed cups)
2 red peppers, seeded and cut into quarters*
2 cups mozarella cheese, grated
1 batch of pizza dough (below) or 1 pound store-bought pizza dough, thawed
- Preheat oven to high broil. Place red peppers on a cookie sheet skin side up and drizzle with 1 tablespoon of olive oil. Broil until skins begin to blister and turn black, about 10 minutes. Remove from oven and let cool about 5 minutes. Peel skins off and cut into 1-inch pieces.
- Reduce oven temperature to 375 degrees F.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onions and salt and cook, stirring occasionally, until beginning to brown. Add garlic and cook until fragrant, about 1 minute. Add spinach and cook, stirring frequently, until wilted, about 2 minutes. Stir in red peppers, pepper, and salt, to taste. Remove from heat.
- Divide dough into 4 pieces. Roll out dough on a lightly floured surface into about a 6-inch circle. Put about 1/4 of filling on the lower half, leaving a 1/2 inch border, and top with cheese.
- Fold dough over to enclose filling. Seal edges. Beginning in 1 corner, stretch sealed edge outward, pinching and rolling dough up over edge to resemble a rope, working your way around. Transfer to baking sheet. Cut 3 steam vents in top of each and brush with remaining tablespoon oil. Repeat for remaining 3 balls of dough.
- Bake until golden-brown, about 20 minutes. Cool 5 minutes before serving.
from Betty Crocker's Cookbook
2 1/2 to 3 cups flour
1 tablespoon sugar
1 teaspoon salt
2 1/4 teaspoons active dry yeast
3 tablespoons olive oil
1 cup very warm water
- Mix 1 cup of the flour, the sugar, salt, and yeast in a large bowl.
- Add oil and warm water and beat with an electric mixer on medium speed, about 3 minutes.
- Stir in enough remaining flour until dough is soft and leaves sides of the bowl. Knead until dough is smooth and springy.
- Place in a large bowl and let rest about 30 minutes. Prepare pizza or calzones.