Mushroom, Spinach and Kale Calzones

Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Mushroom, Spinach and Kale Calzones at home. This main course has 918 calories, 41g of protein, and 35g of fat per serving. This recipe serves 2 and costs $4.27 per serving. It is brought to you by Cookie Monster Cooking. 597 people have tried and liked this recipe. A mixture of olive oil, pizza dough, spinach, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 97%, this dish is super. Users who liked this recipe also liked Kale, Mushroom, and Ricotta Calzones, Calzones With Chorizo and Kale, and Bacon Mushroom Calzones.

Servings: 2

 

Ingredients:

8 ounces baby bella mushrooms, sliced

2 cloves garlic, minced

1 cup chopped kale

warm marinara sauce, for serving

1 tablespoon olive oil

1 small onion, chopped

1 ball pizza dough

¼ teaspoon red pepper flakes

8 ounces ricotta

½ teaspoon salt

½ cup shredded mozzarella cheese

1 cup chopped spinach

Equipment:

oven

pizza stone

frying pan

bowl

baking paper

Cooking instruction summary:

Preheat the oven to 500 degrees. Place a pizza stone on a lower rack in the oven and allow the stone to heat for at least 30 minutes. Place the pizza dough on a lightly floured surface and allow to relax for about 10 minutes (but no longer than 30). Split the dough into two equal pieces and shape each into a circle that is about 8 to 9 inches in diameter.Meanwhile, add the olive oil to a large skillet set over medium heat. When hot, add in the onion. Cook until soft, about 4 to 5 minutes. Add in the garlic and mushrooms and cook until the mushrooms are tender, another 5 to 8 minutes. Next add in the spinach and kale and cook until the spinach is wilted and the kale is bright green, another 1 to 2 minutes. Turn off the heat and stir in the salt and red pepper. Set aside to cool for about 5 to 10 minutes.In a medium bowl, mix together the ricotta cheese and veggie mixture. On half of each circle of pizza dough, add half of the filling (leaving a ½ to 1 inch border around the edge). Sprinkle the mozzarella cheese over the filling (half on each).Fold the other half of the pizza dough over the top to cover the filling to form a semicircle. Press the edges of the dough together to seal. Use a fork to then crimp the edges. Brush the tops of the calzones lightly with olive oil. Cut a piece of parchment paper to about the size of your pizza stone and sprinkle lightly with cornmeal. Transfer the calzones to the parchment and then carefully transfer the parchment to the preheated pizza stone. Bake until the calzones are golden brown, about 12-15 minutes. Let cool for at least 10 to 15 minutes before slicing and serving (the filling will be very hot).

 

Step by step:


1. Preheat the oven to 500 degrees.

2. Place a pizza stone on a lower rack in the oven and allow the stone to heat for at least 30 minutes.

3. Place the pizza dough on a lightly floured surface and allow to relax for about 10 minutes (but no longer than 30). Split the dough into two equal pieces and shape each into a circle that is about 8 to 9 inches in diameter.Meanwhile, add the olive oil to a large skillet set over medium heat. When hot, add in the onion. Cook until soft, about 4 to 5 minutes.

4. Add in the garlic and mushrooms and cook until the mushrooms are tender, another 5 to 8 minutes. Next add in the spinach and kale and cook until the spinach is wilted and the kale is bright green, another 1 to 2 minutes. Turn off the heat and stir in the salt and red pepper. Set aside to cool for about 5 to 10 minutes.In a medium bowl, mix together the ricotta cheese and veggie mixture. On half of each circle of pizza dough, add half of the filling (leaving a ½ to 1 inch border around the edge). Sprinkle the mozzarella cheese over the filling (half on each).Fold the other half of the pizza dough over the top to cover the filling to form a semicircle. Press the edges of the dough together to seal. Use a fork to then crimp the edges.

5. Brush the tops of the calzones lightly with olive oil.

6. Cut a piece of parchment paper to about the size of your pizza stone and sprinkle lightly with cornmeal.

7. Transfer the calzones to the parchment and then carefully transfer the parchment to the preheated pizza stone.

8. Bake until the calzones are golden brown, about 12-15 minutes.

9. Let cool for at least 10 to 15 minutes before slicing and serving (the filling will be very hot).


Nutrition Information:

Quickview
917k Calories
40g Protein
34g Total Fat
116g Carbs
46% Health Score
Limit These
Calories
917k
46%

Fat
34g
54%

  Saturated Fat
15g
98%

Carbohydrates
116g
39%

  Sugar
21g
24%

Cholesterol
79mg
27%

Sodium
2945mg
128%

Get Enough Of These
Protein
40g
82%

Vitamin K
318µg
303%

Vitamin A
6052IU
121%

Selenium
52µg
74%

Vitamin C
56mg
69%

Copper
1mg
64%

Vitamin B2
1mg
60%

Phosphorus
499mg
50%

Calcium
492mg
49%

Iron
8mg
48%

Potassium
1370mg
39%

Manganese
0.76mg
38%

Vitamin B3
6mg
31%

Zinc
4mg
27%

Fiber
6g
26%

Folate
103µg
26%

Vitamin B6
0.51mg
25%

Vitamin B5
2mg
25%

Vitamin E
3mg
22%

Magnesium
80mg
20%

Vitamin B12
1µg
19%

Vitamin B1
0.23mg
15%

Vitamin D
0.45µg
3%

covered percent of daily need
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