Spinach and Red-Pepper Calzones

Ingredients for Spinach and Red-Pepper Calzones

• 1 1/2 tablespoons cornmeal

• 1 large onion, halved and sliced lengthwise

• 3 tablespoons extra-virgin olive oil, divided

• 2 garlic cloves, finely chopped

• 140g baby spinach (8 packed cups)

• 4 bottled roasted red peppers, rinsed, patted dry, and cut into 1-inch pieces (240ml )

• 12 oil-cured black olives, pitted and coarsely chopped (about 45ml )

• 450g store-bought pizza dough, thawed

• 230g smoked mozzarella, cut into 16 pieces

How to make Spinach and Red-Pepper Calzones

Preheat oven to 260°C with rack in lowest position. Sprinkle cornmeal on a large baking sheet.

Cook onion with 1/4 teaspoons 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 0.9L er 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.

Descargo de responsabilidad

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.