Recipe of the Week 04/28

Spinach and Tomatoes Calzones

Ingredients:

2 tablespoon Extra virgen olive oil
10 ounces baby spinach
Coarse salt and pepper
all purpose flour, for work surface
1 pkg (13.8 oz) refrigerated pizza crust cut into 4 equal pieces
1 cup grape tomatoes cut in half
8 ounces fresh mozzarella torn into pieces
1 tablespoon basil pesto (stored bought)

Preparation:

Preheat oven 450 degrees. lightly oil a Large Round Stone ( I recommend The Pampered Chef Stones for a crispy golden brown results) In a large saucepan, bring 1/2 cup water to a simmer. Add spinach and season with salt; cover and cook until wilted, about 2 minutes. Transfer spinach to a fine mesh sieve a drain, pressing with a rubber spatula to release as much liquid as possible. Transfer spinach to a cutting board and roughly chop. on a lightly floured work surface, roll each piece of dough into an 8 inch round. In a medium bowl, stir together spinach, tomatoes, pesto and cheese. Season with salt and pepper. With a slotted spoon, divide mixture among botton halves on dough rounds, leaving a 1 inch border. Fold top half of each over filling and roll and pinch edges to seal. carefully transfer calzones to the stone. Brush top lightly with oil and season with salt and pepper. Bake until calzones are golden brown, 15 to 18 minutes.