Recipe by Pam Anderson
"For a change of pace, try this speedy variation of an Italian classic. Dinner rolls are filled with a mixture of spinach and a blend of three cheeses."
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2 (11.3 ounce) cans
refrigerated dinner rolls
1 (15 ounce) container
large eggs, lightly beaten
shredded mozzarella cheese
grated Parmesan cheese
1 (10 ounce) package
frozen chopped spinach, thawed, drained and squeezed dry
freshly ground black pepper
Everyone in the family loved these calzones. I added in some pasta sauce into the spinach mixture. I also used refrigerated buttermilk biscuits (because that's what I had in the house). We dipped them in a bit of the extra pasta sauce. Yum!
I didn't leave these in for even half the time, and they were burnt to a crisp. The filling was good, though.
Very good for the whole family with a side of pizza sauce. I wish the dough got a little crispier. I had enough filling to make another four calzones!
I really like this! The bread was fantastic. But I agree, a marinara sauce would make it even better.
The dough was really tasty, but I would have preferred a red sauce to dip them in. Overall - very good.
The flavor was good, but they were a little dry. I would brush them with some garlic-infused olive oil a few minutes before they're ready to leave the oven. You could also mix some cottage cheese in with the ricotta to up the moisture and creaminess.
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach Ricotta Calzones
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 165
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