Tuscan Calzones with “The Works”
Rach uses a terrific Tuscan trio of spinach, beans and cheese to create this version of a calzone. Serve with a salad for a light meal or alone as a snack or appetizer.
- 1 pound pizza dough, any brand
- Flour, for dusting
- 4 tablespoons extra virgin olive oil (EVOO), divided, plus some for drizzling
- 4 portabello mushrooms, thinly sliced
- 3 cloves garlic, chopped, divided
- 2 tablespoons rosemary (a couple sprigs), chopped
- Salt and pepper
- 1 box chopped frozen spinach (10 ounces), defrosted and squeezed dry
- 1 can cannellini beans (15 ounces), drained
- 2 cups shredded provolone or mozzarella cheese (10 ounces)
- 1 can pizza sauce (15 ounces), any brand
- Salt and pepper, to taste
- Pre-heat a medium size nonstick skillet. Pre-heat the oven to 400ºF.
- Cut the dough into four equal portions. Dust your hands with the flour and spread the dough into four rounds, 8-10 inches each.
- To the hot skillet, add 2 tablespoons of EVOO, the sliced mushrooms and two cloves of chopped garlic. Cook the mushrooms until they are dark and tender, 10 minutes, then season with rosemary, salt and pepper.
- In a bowl, mash the beans with the spinach and remaining clove of garlic, a drizzle of EVOO and salt and pepper, to taste.
- On each round of dough, spread a quarter of the bean mixture on one half of the dough. Top with a quarter of the mushrooms and then about 1/2 cup cheese. Fold the dough over and seal the calzones by pressing the edges lightly.
- Brush a cookie sheet with EVOO and arrange the calzones on the sheet. Brush each calzone lightly with EVOO. Bake the calzones until golden all over, 15 minutes.
- Heat the pizza sauce over low heat in a small pot.
- Serve the calzones with small ramekins of pizza sauce alongside for dipping.