Cheesy Spinach Calzones

In my quest to meal planning and grocery shopping on a budget, I made a pleading phone call to my mother, asking for some of her yummiest and easiest recipes. While this recipe isn’t a “throw it together in ten minutes” kind of recipe, it is definitely one of my favorites!

Cheesy Spinach Calzones

(I know, I probably should have a picture of all of my ingredients, but I don’t. You can pretend I do, though!)

1. In a large bowl mix together water, yeast, EVOO, salt and sugar. Add in flour and mix until dough forms.
2. Allow the dough to set for 5 minutes and then knead the dough until it is smooth. (The lid to the bowl works just fine for a board)
3. Place the dough into a large, well greased bowl and cover. Allow to sit for 1 1/2 hours, letting the dough rise and doubling in size.
4. While the dough is rising start making the filling for the calzones. Combine your cheeses (cottage, Mozzarella, Parmesan, and Monterey Jack), spinach, onion, pepper, egg, and garlic in a medium sized bowl. Mix well and refrigerate until ready. For the record, I’m not 100% sure how to drain cottage cheese, and of course my mom wasn’t picking up her phone at the time, so the first picture is of my attempt at drained cottage cheese. The second, obviously is everything mixed together.
   
5. After the dough has risen, separate into eight pieces, letting each piece set for an additional five minutes. Pat each piece into a flat circle that is about 6 inches in circumference.
6. Place equal parts (approx. 1/2 C) of the cheesy mixture in the middle of each circle.
7. Fold the top of the dough over the cheesy mixture and pinch the edges, sealing them together. Spread melted butter (I used I Can’t Believe it’s Not Butter spray) on the top of each calzone. (I’m aware, these aren’t that pretty. But they are yummy, so deal with it!)
8. On a greased pan, bake calzones at 400 degrees for 25 minutes, until golden brown.
9. Serve with marinara sauce and enjoy!

Cheesy Spinach Calzones

Ingredients:

• 1 C warm water
• 1 package of active dry yeast
• 1 Tbs EVOO
• 1 tsp salt
• 1 tsp sugar
• 2 3/4 C all purpose flour
• 1 C cottage cheese, drained
• 1 C shredded Mozzarella cheese
• 1/2 C Monterey Jack cheese
• 10 oz frozen loose leaf chopped spinach, thawed and drained
• 1/2 C chopped red onion
• 1 chopped red bell pepper
• 1/4 C Parmesan cheese
• 1 egg
• 1/2 tsp minced garlic
• Butter
• Marinara sauce

In a large bowl mix together water, yeast, EVOO, salt and sugar. Add in flour and mix until dough forms. Allow the dough to set for 5 minutes and then knead the dough until it is smooth. Place the dough into a large, well greased bowl and cover. Allow to sit for 1 1/2 hours, letting the dough rise and doubling in size. While the dough is rising start making the filling for the calzones. Combine your cheeses (cottage, Mozzarella, Parmesan, and Monterey Jack), spinach, onion, pepper, egg, garlic and milk in a medium sized bowl. Mix well and refrigerate until ready. After the dough has risen, separate into eight pieces, letting each piece set for an additional five minutes. Pat each piece into a flat circle that is about 6 inches in circumference. Place equal parts (approx. 1/2 C) of the cheesy mixture in the middle of each circle. Fold the top of the dough over the cheesy mixture and pinch the edges, sealing them together. Spread melted butter (I used I Can’t Believe it’s Not Butter spray) on the top of each calzone. Bake calzones at 400 degrees for 25 minutes, until golden brown. Serve with marinara sauce and enjoy!