This week, our Food Network Chef is Jamie Oliver. I don't know a whole lot about Jamie Oliver, but this recipe was certainly tasty. I adapted the recipe to fit our cooking preferences, omitting the olive oil and the butter... and I never even missed them.
The veggies are wonderfully seasoned, and the cheese blend is a great pair. This recipe, for us, made 4 incredibly large calzones.... and the two of us only polished off one for dinner. So, you might consider cutting the recipe in half, if you're cooking for smaller numbers.
Mushroom and Spinach Calzone - Adapted from Jamie Oliver
1 recipe whole wheat (no-rise) pizza crust
8oz fresh mushrooms, sliced
1 (9oz) pkg. frozen spinach
4 garlic cloves
1 (16oz) can tomato sauce
1/4 tsp. basil
1/4 tsp. oregano
1/8 tsp. pepper
Shredded cheeses (of your choosing)*
In a frying pan, saute the spinach (you can add it frozen) until it begins to thaw. Then, add in the mushrooms and garlic. Saute until mushrooms are cooked and spinach is thawed.
Then, add in the tomato sauce, basil, oregano, salt, and pepper.
Cover, and simmer for 10 minutes, while much of the liquid evaporates off and the mixture thickens.
Meanwhile, divide the dough into fourths, and roll each into a circle.
Place a quarter of the mixture onto half of the dough circle.
Top with cheese.
Then, fold the dough over the filling, and seal the edges.
Place on a cookie sheet or pizza stone that is lightly covered with corn meal.
Bake on the bottom wrack of your oven at 425-450 for 10-15 minutes until lightly browned.
We loved them -- the cheese blend we used (a combo of mozzarella, Asiago, extra sharp cheddar and Monterey Jack) was a wonderful compliment to the veggies. This will certainly be making our menu again.
This post is linked to:
Tempt My Tummy Tuesday, Ingredient Spotlight