Spinach & Red-Pepper Calzones
.
Yield
4 servingsPrep
15 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | teaspoons |
cornmeal
|
|
| 1 | large |
onions
halved and sliced lengthwise |
|
| 3 | tablespoons |
olive oil, extra-virgin
divided |
|
| 2 | cloves |
garlic
finely chopped |
|
| 5 | ounces |
baby spinach
8 packed cups |
*
|
| 1 | cup |
sweet red bell peppers
bottled roasted, rinsed, patted dry, and cut into 1-inch pieces, about 4 each |
|
| 3 | tablespoons |
black olives
oil-cured, pitted and coarsely chopped, about 12 each |
|
| 1 | pound |
pizza dough
store-bought, thawed |
* |
| ½ | pound |
smoked mozzarella cheese
cut into 16 pieces |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.5 | ml |
cornmeal
|
|
| 1 | large |
onions
halved and sliced lengthwise |
|
| 45 | ml |
olive oil, extra-virgin
divided |
|
| 2 | cloves |
garlic
finely chopped |
|
| 144.5 | ml/g |
baby spinach
8 packed cups |
*
|
| 237 | ml |
sweet red bell peppers
bottled roasted, rinsed, patted dry, and cut into 1-inch pieces, about 4 each |
|
| 45 | ml |
black olives
oil-cured, pitted and coarsely chopped, about 12 each |
|
| 453.6 | g |
pizza dough
store-bought, thawed |
* |
| 226.8 | g |
smoked mozzarella cheese
cut into 16 pieces |
*
|
Directions
Preheat oven to 500°F with rack in lowest position.
Sprinkle cornmeal on a large baking sheet.
Cook onion with ¼ teaspoon salt in 2 tablespoons oil in a large heavy skillet over medium heat, stirring occasionally, until beginning to brown, 8 to 10 minutes.
Add garlic and cook until fragrant, about 1 minute.
Add spinach and cook, stirring frequently, until wilted, about 2 minutes. Stir in red peppers, olives, and pepper to taste. Remove from heat.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 14-inch round, then cut into quarters. Roll out 1 quarter into an 8-inch square (keep remaining pieces covered) and arrange with a corner nearest you.
Put one fourth of filling on lower half, leaving a 1-inch border, and top with 4 pieces of 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.
Make 3 more calzones in same manner.
Cut 3 steam vents in top of each and brush with remaining tablespoon oil.
Bake until golden-brown, 13 to 15 minutes.
Cool 5 minutes before serving.
