Spinach Calzones
- 2 10-ounce packages frozen chopped spinach
- 6 ounces Saga or other soft (not crumbly) blue cheese
- 8 ounces mascarpone cheese*
- 2 16-ounce jars marinated artichoke hearts
- frozen dinner roll dough (I use Rhoades parker house rolls)
- Flour (as needed)
- 1 egg white
- 1/2 cup water
- Parmesan cheese
- Thaw dough and spinach in refrigerator overnight.
- For filling:
- Squeeze all of the moisture you can from the spinach and set aside. Drain artichoke hearts and chop coarsely (don1t worry about the size, they1ll get
- chopped more thoroughly later.
- Combine cheeses and thoroughly beat together. Add spinach and artichoke hearts. Place this in the refrigerator.
- For the dough:
- Pinch off a piece between the size of a walnut and golf ball.
- A walnut-sized piece of dough will yield a calzone about three inches across which will be good for lunch or as an appetizer. A golf ball-sized piece will give you a 5-inch across calzone which is a serving for dinner with marinara dipping sauce and a salad.
- Press the dough into a disk. Dust it with flour and, working around the edges, stretch it a bit at a time. Do this between your two hands - nothing
- fancy, but don1t press it down onto the dough board or counter top. The dough should feel slightly elastic and pull back. This is fine. When you
- have beaten the dough into submission and it looks like a slightly deformed jellyfish, place it onto the parchment paper and let it rest, covered.
- Pull some more dough and start again. You will need ~30 small or ~15 large dough circles plus one or two extra.
- When the dough circles are complete, take the first circle out and dust it lightly with a bit of flour.
- To fill:
- Use between 1/8 - 1/4 cup of filling to spread spinach mixture on one-half of a dough circle. Leaving a 1/2-inch crust on the outside.
- Dip fingers in water and run them around the outside of the dough circle.
- Fold in half and crimp with a fork.
- Combine egg white with ~1/2 cup water. Brush top of calzones and sprinkle with Parmesan cheese. Prick each calzone 3-4 times with a fork.
- Bake in 350-degree oven for ~35 minutes or until brown. This is really good served with a good marinara.
- * Cream cheese can be substituted for the mascarpone, but the result will be a more tangy filling.
spinach, other soft, mascarpone cheese, hearts, roll, flour, egg, water, parmesan cheese
Taken from www.epicurious.com/recipes/member/views/spinach-calzones-1202869 (may not work)