This is the recipe for the Calzones I made (and posted pics of) last night. They were SO yummy!
Yield: 4 calzones
- 1 can of reduced-fat crescent roll dough
- 1 bag fresh spinach
- 1 t garlic
- 1 T EVOO
- 2 oz. pepperonis, salami, chicken or other meat filling (if no meat desired, double or triple the spinach or add 1/2 cup roasted veggies such as squash and zucchini)
- 3/4 cup spaghetti sauce
- 1 t red pepper flakes
- 1/8 cup garlic butter, softened
1) Heat the EVOO over medium to medium-high heat on the stove. When warm, add in garlic. When garlic starts to brown, add the spinach by the handful, tossing in the oil until it wilts. Once all of the spinach is wilted, remove from heat (wilting all of the spinach should take less than 5 minutes).
2) Chop up the meat (or veggies) you are using for the filling. In a bowl, combine the meat, spinach mixture, red pepper flakes, and spaghetti sauce. Stir thoroughly to mix well.
3) Roll out the crescent roll dough on a pan (grease the pan unless it is nonstick) and divide into fourth (or along the pre-made seams). Flatten each fourth into a rectangle. Be sure to get it as flat as possible without poking through the dough - you’ll need enough dough to fold over the top of the filling.
4) Brush the dough with the garlic butter.
5) Spoon 1-2 T of the meat/sauce/spinach mixture into the middle of each rectangle. Divide evenly among the 4 rectangles. Take each corner and fold over the mixture, pinching at the top to “close” the calzone.
6) Brush the tops of the calzones with the remaining garlic butter. Sprinkle with a pinch of parmesan cheese, if desired.
7) Bake at 425 degrees for 10-12 minutes. I did mine for 10 and they were more doughy, so bake them longer if you want a firmer and flakier crust.