Mushroom, Spinach and Kale Calzones

Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Mushroom, Spinach and Kale Calzones at home. This main course has 918 calories, 41g of protein, and 35g of fat per serving. This recipe serves 2 and costs $4.27 per serving. It is brought to you by Cookie Monster Cooking. 597 people have tried and liked this recipe. A mixture of olive oil, pizza dough, spinach, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 97%, this dish is super. Users who liked this recipe also liked Kale, Mushroom, and Ricotta Calzones, Calzones With Chorizo and Kale, and Bacon Mushroom Calzones.

Servings: 2

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 500 degrees. Place a pizza stone on a lower rack in the oven and allow the stone to heat for at least 30 minutes. Place the pizza dough on a lightly floured surface and allow to relax for about 10 minutes (but no longer than 30). Split the dough into two equal pieces and shape each into a circle that is about 8 to 9 inches in diameter.Meanwhile, add the olive oil to a large skillet set over medium heat. When hot, add in the onion. Cook until soft, about 4 to 5 minutes. Add in the garlic and mushrooms and cook until the mushrooms are tender, another 5 to 8 minutes. Next add in the spinach and kale and cook until the spinach is wilted and the kale is bright green, another 1 to 2 minutes. Turn off the heat and stir in the salt and red pepper. Set aside to cool for about 5 to 10 minutes.In a medium bowl, mix together the ricotta cheese and veggie mixture. On half of each circle of pizza dough, add half of the filling (leaving a ½ to 1 inch border around the edge). Sprinkle the mozzarella cheese over the filling (half on each).Fold the other half of the pizza dough over the top to cover the filling to form a semicircle. Press the edges of the dough together to seal. Use a fork to then crimp the edges. Brush the tops of the calzones lightly with olive oil. Cut a piece of parchment paper to about the size of your pizza stone and sprinkle lightly with cornmeal. Transfer the calzones to the parchment and then carefully transfer the parchment to the preheated pizza stone. Bake until the calzones are golden brown, about 12-15 minutes. Let cool for at least 10 to 15 minutes before slicing and serving (the filling will be very hot).

 

Step by step:

1. Preheat the oven to 500 degrees.

2. Place a pizza stone on a lower rack in the oven and allow the stone to heat for at least 30 minutes.

3. Place the pizza dough on a lightly floured surface and allow to relax for about 10 minutes (but no longer than 30). Split the dough into two equal pieces and shape each into a circle that is about 8 to 9 inches in diameter.Meanwhile, add the olive oil to a large skillet set over medium heat. When hot, add in the onion. Cook until soft, about 4 to 5 minutes.

4. Add in the garlic and mushrooms and cook until the mushrooms are tender, another 5 to 8 minutes. Next add in the spinach and kale and cook until the spinach is wilted and the kale is bright green, another 1 to 2 minutes. Turn off the heat and stir in the salt and red pepper. Set aside to cool for about 5 to 10 minutes.In a medium bowl, mix together the ricotta cheese and veggie mixture. On half of each circle of pizza dough, add half of the filling (leaving a ½ to 1 inch border around the edge). Sprinkle the mozzarella cheese over the filling (half on each).Fold the other half of the pizza dough over the top to cover the filling to form a semicircle. Press the edges of the dough together to seal. Use a fork to then crimp the edges.

5. Brush the tops of the calzones lightly with olive oil.

6. Cut a piece of parchment paper to about the size of your pizza stone and sprinkle lightly with cornmeal.

7. Transfer the calzones to the parchment and then carefully transfer the parchment to the preheated pizza stone.

8. Bake until the calzones are golden brown, about 12-15 minutes.

9. Let cool for at least 10 to 15 minutes before slicing and serving (the filling will be very hot).

Nutrition Information:

covered percent of daily need