Reviewed: Jun. 8, 2007

Good, but not unbelievable.

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Mrs. Dalton

Cooking Level: Intermediate

Home Town: Waterville, Maine, USA

Living In: Wilton, Maine, USA

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Reviewed: May 30, 2007

These were pretty good. Used the refrig pizza dough, brushed w/ egg whites, definitely serve w/ your fav marinara - needs the extra flavor.

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katiekat1180

Cooking Level: Beginning

Home Town: Mesa, Arizona, USA

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Reviewed: May 5, 2007

A friend of mine made these. I asked him for the recipe, he sent me here, and I'm giving it five stars! They had just the right balance of cheese and spinach. My friend made whole wheat dough instead of buy something prepared, and they were fantastic.

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Kat

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Toulouse, Midi-Pyrénées, France

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Reviewed: May 2, 2007

My DH made these calzones for dinner tonight and they were fabulous...but he did change some things. Here is what he did: added about 3 Tbsp of miracle whip, 1 tsp chili powder (could have used more), 1/2-1 tsp each garlic and onion powder, salt and pepper. We also used "light" ricotta and part skim mozarella, but we both felt as though the amount of all three cheeses could have been reduced a lot. Lastly, we used pillsbury pizza dough instead of frozen bread dough. The end result was really, really yummy...but we had A LOT of spinach filling left over because we only made 4 calzones, but this filling would be really good for homeade ravioli or manicotti, so I froze half of the filling for later use.

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: May 2, 2007

Excellent.....used 1 tube of Pillsbury pizza crust, rolled it out and cut into 4 rectangles. Used 1 box of spinach, 3 small cloves of garlic and 1/4 chopped onion (which I sauteed in olive oil, a little nutmeg, 1 c. ricotta, dried basil and oregano, 1 egg and a handful of parm. Filled the four rectangles perfectly with no leftover and then added mozz. cheese to the top of the spinach mixture. Folded over and crimped edges and lightly brushed with olive oil and baked on a silpat on my cookie sheet. Served with my homemade marinara sauce with lots of fresh basil. Family loved these. Also made Giada's recipe for Spicy Tomato Soup on Foodnetwork on the side. Yummy dinner. Great calzones...will try again with real pizza dough and different fillings. Thanks for a great recipe that you can make to taste!

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SLJ6

Cooking Level: Expert

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Reviewed: Apr. 26, 2007

VERY VERY GOOD, I like others used pizza dough which speeds up the cook time

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salljean

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Reviewed: Apr. 25, 2007

These are unbelievable, indeed. I like to sprinkle cornmeal on the pan. Top with a ladle of warm spaghetti sauce.

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Lowie

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Apr. 20, 2007

I loved this recipe except that I like a home made dough. So, I used one from another recipe..combined the 2 and am more than satisfied! These are so great because you can vary the filling to whatever you are craving! thanks

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LITTLECHILE

Cooking Level: Intermediate

Home Town: Penticton, British Columbia, Canada

Living In: Cabo San Lucas, Baja California Sur, Mexico

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Reviewed: Apr. 16, 2007

These were great, I've made them twice in the past week. I used cottage cheese because I like the taste better, pre-made pizza dough, a lot of fresh spinach and I brushed the calzones with egg whites before baking them. I froze a couple unbaked to have for later and they turned out just as good.

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LTOTH

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Reviewed: Apr. 11, 2007

I'll give this five stars because my children (ages 5 and 12) both thought they were "yummy" and ate a whole calzone dipped in sauce. That's a green vegy and a red vegy!! As a mom I'm thrilled to get them to eat vegetagles without complaint. I made my own pizza dough in the bread machine, so I had my oven temp on at 375 (400 sounded too high for my oven and I thought the dough would burn). They turned out great. I'll add a bit of fresh garlic next time, too. Does anyone know if these freeze well either prepared but not baked or after they have been baked? Thank you for the recipe!!

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Melissa

Cooking Level: Expert

Living In: Camarillo, California, USA

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Reviewed: Apr. 9, 2007

I really liked this dish. I followed the directions exactly and they came out great. My boyfriend wasn't crazy about them but I knew that he wouldn't be. At least he ate the whole thing.

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Shelley B.

Cooking Level: Expert

Home Town: Gainesville, Georgia, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Mar. 31, 2007

I don't think this recipe deserves 5 stars as written, but modified it was great! Here's what I did based on other's imput and my own tastes: First of all, I used frozen pizza dough (I just don't like the fakey taste or texture from the Pillsbury refrig. kind). Then for the cheese mixture I cut back and didn't use all of the container of ricotta (others have complained about too much), I added 3 sauteed cloves of chopped garlic that had been sauteed in a bit of olive oil, some chopped up turkey pepperoni (surprisingly good) and 2 Tablespoons of Kraft mayo. I know you're thinking that the mayo sounds gross, but I saw it from another reviewer and it brought to mind a fabulous pizza recipe from the Pampered Chef that contains a little mayo. I cut a small vent/slit on the tops & brushed with olive oil and baked on a pizza stone. They looked beautiful and tasted delicious dipped in pasta sauce (Bertolli's Tomato Basil, my fave). Give this a try - It is great to gather everyone's wisdom & with modifications, this makes a great calzone.

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Jennifer C.

Living In: Minnetonka, Minnesota, USA

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Reviewed: Mar. 26, 2007

These were ok, a little bland, next time I will add garlic or nutmeg to the filling. I do love the taste of the spinach. I made my own pizza dough and there was just enough filling for 8 calzones. Nothing really exciting and I am not sure if I would make again. Used all fresh cheeses.

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CUTIEAKC

Cooking Level: Intermediate

Home Town: Belleville, Ontario, Canada

Living In: Winchester, Ontario, Canada

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Reviewed: Mar. 26, 2007

The cheese filling is terrific. I used the left over for Manicotti.

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ROBERTSFAM1

Cooking Level: Intermediate

Home Town: Lufkin, Texas, USA

Living In: Silverdale, Washington, USA

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Reviewed: Mar. 25, 2007

These are delicious. I used fresh mozzarella and they came out great. Next time, maybe stuff them little less as most of the calzones leaked while baking.

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marjyo

Home Town: Ogden, Utah, USA

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Reviewed: Mar. 25, 2007

This was ok. My husband loved them. I followed other reviews and used pillsbury pizza crust, that was good. I did not like the filling. I also followed other reviews and added saute'd onion and garlic, I thought that was very strange in a calzone, next time I will just add onion and garlic spice. I would also use less ricotta and more mozzerella.

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DT1068

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Reviewed: Mar. 22, 2007

BLAND. I even added garlic and onions it was still tasteless.

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Kate

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Mar. 22, 2007

I'm not a big fan of calzones (I usually find the bread too much) but I am a big fan of spinach. I'm giving this a 5 because I discovered it is just as wonderful WITHOUT any bread. I didn't have crescent rolls or frozen bread dough on hand, so used pizza dough instead. I also didn't resize the dough, just added more filling and cut them in half for 2 servings. I did add extra spinach (did I mention I love spinach?) Had some filling left over so put serving sizes into custard cups, cover loosely with foil and baked along with the others. Perfect! My brother loved it with the bread - I loved it without!

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DRAGNLAW

Cooking Level: Intermediate

Home Town: Hamilton, Ontario, Canada

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Reviewed: Mar. 21, 2007

Not very tasty. Will not make again.

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Stephanie A. Mid Missouri

Living In: Columbia, Missouri, USA

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Reviewed: Mar. 20, 2007

I just made these tonight, and the family loved them. A few changes I made were using homemade pizza dough, adding some garlic salt, oregano, and cut-up pepperoni. I also put some shallow slits on the top, and brushed the tops with olive oil and sprinkled with a little sea salt. Will be making again soon!

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michelle

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

Living In: Villa Park, Illinois, USA

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Unbelievable Spinach Calzones

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