Recipe by USA WEEKEND columnist Pam Anderson
"Go deep this Super Bowl Sunday: Serve calzones. These Italian turnovers are perfect 'finger food' -- no knife and fork required. And because the recipes use refrigerated rolls, it's an easy score. All you have to do is make the fillings."
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1 (11.3 ounce) can
refrigerated dinner rolls, at room temperature
Cornmeal for rolling
onion, finely chopped
2 (10 ounce) packages
frozen chopped spinach, thawed and squeezed dry
garlic cloves, minced
Salt and pepper, to taste
grated mozzarella cheese
Olive oil, for brushing
Your favorite marinara-style pasta sauce
I didn't find this recipe to be quick, but it was easy. They mini-calzones make a great appetizer and can even be used for dinner. I found 16 minutes cooking time to be too long (burned a batch), so make sure you keep your eye on them. Overall it turned out to be a great recipe for some extra ricotta I had on-hand, and I plan to make them again.
This recipe was OK. I doubled the ricotta and should have halfed the spinach..it was overkill and needed more cheese. I only cooked them for 10 minutes and the bottoms burned. Next time I'd reduce the cooking temp. to 350 and only cook for 10 minutes or so. I'd make again but do the above changes.
My boyfriend & I made this recipe a week or so ago, and it was great. The dinner rolls work great as a casing! I made it again yesterday, only I used broccoli (chopped up & sauteed with the onions) and pepperoni, and I added more salt & pepper and put in a little rosemary as well. It was delicious!
I saueteed diced mushrooms and red peppers along with the onion - and used crescent rolls (2 triangles per pocket). This was a fun recipe although not quick. I baked them for 10 minutes at the recommended temperature and received good results.
I love this recipe. I was able to freeze 1/2 of the calzones for another dinner. I did use pizza dough instead of dinner rolls..much easier. I also added some italian sausage to hide the spinach taste for DH. Great recipe!!!
These were not quick, but they were fairly easy. I really liked them; my fiance was not a huge fan of the crust. I followed someone else's suggestion to cook them at 350, but I think this was a little too low as they never really browned. Next time I would try 375 or 400.
These are just "okay". They take a long time to make and don't really have much flavour. The filling is pretty bland. I won't make these again.
This was a great and quick way to make calzones. My daughter is a Vegetarian and this was a great recipe for her. I will make it next time and make half vegetarian and my husband wants some italian sausage added. This is a very versitile way to make what every one wants ....
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Spinach-Ricotta Calzones
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 106
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