Sunday, September 2, 2007
"I'm strong to the finish, 'cause I eats me spinach..."
Ok, so I'm not Popeye and would never eat spinach straight from a can, but I do love spinach! I could eat it every day. In salads, in wraps, on pizza, you name it. Luckily, it's also one of the few vegetables my husband will eat too. So when I found this calzone recipe online I knew I had to put it on my menu for the week. It combines two of my favorite foods-calzones and spinach! Along with some other tasty ingredients too.
Well I was so tired today after getting home so late last night from the first college football game of the season (War eagle!), I thought this might be a good night to try it since it doesn't take much time to make. I'm going on record as saying this was the best calzone I've ever had. The creamy ricotta and fresh taste of the spinach and sun-dried tomatoes went so well with the smokey ham and mozzarella. If you are at a loss for new pizza or calzone ingredient ideas, give this one a try. You won't be sorry.
Oh and check back later this week for more recipes with spinach. I've got a whole bag to use up!
Ham, Spinach, and Sun-Dried Tomato Calzones
(recipe with my alterations)
3/4 cup ricotta cheese
3/4 cup shredded mozzarella cheese
1 1/2 cups baby spinach
1/2 tsp italian seasoning
2 cloves garlic, minced
3 oz sliced ham
6 sun-dried tomatoes
salt and pepper
1 can refrigerated pizza dough
2 Tbsp olive oil
Preheat oven as directed on pizza dough. Heat olive oil in a skillet and add the garlic. Cook for a minute and then add the spinach. Season with a little salt and pepper. Cook until spinach is wilted down and remove from heat. In a bowl combine ricotta, mozzarella, italian seasoning, ham, sun-dried tomatoes, and cooked spinach and garlic. Divide the pizza dough in half and stretch each half into a circle. Spoon half of the mixture onto half of each circle and fold the other side over, pinching edges to seal. Spray a baking sheet with cooking spray and place calzones on the sheet. Brush the top of the dough with olive oil. Bake as directed on the pizza dough. Serve with marinara for dipping.
Original source of inspiration for these calzones: Cooking Light