This one was definitely not a failure: they're delicious! The dough is thinner than I normally roll it out in order to create four calzones, and the dough gets crispy all around. My favorite part of the pizza is also the crust - and the calzone puts the flavor of the crust on display. And it used all of the spinach from last week (still fresh enough to cook and eat), and this week.
Happily, the four calzones gave me one for dinner, one for lunch tomorrow, and two to freeze, so P will get to eat one!
Spinach and Salami Calzones
3 - 4 cups spinach
1 clove of garlic, chopped fine or put through garlic press
3 tbsp olive oil
1/2 recipe pizza dough
1/4 cup pizza sauce
1/4 cup chopped salami
1 cup mozzarella cheese
cornmeal for sprinkling
Preheat oven to 500 degrees F.
Heat 1 tbsp oil in non-stick pan over medium-high heat. When oil is hot, add garlic; cook until fragrant. Add spinach and cook until wilted. Take off heat to cool slightly.
Separate dough into 4 pieces. Roll each into a rough circle about 6 inches wide. Spread pizza sauce on half of each circle leaving a 1/2 inch border. Then add the salami, spinach, and cheese. Fold the edges of the dough over to cover the filling, twisting the edges of the dough so that the ends of the dough are tucked in and the filling will not leak out.
Place calzones on pan strewn with cornmeal. Brush tops of calzones with remaining 2 tbsp olive oil. Cut steam vent in top of each. Bake for 10 minutes, until tops are brown.
Cool slightly before eating; the insides are hot! This calzone recipe would be delicious with any of your favorite pizza toppings. The thought crossed my mind to try using the beet greens, tomato, and zucchini from this week...is it wrong to make calzones twice in one week?
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