• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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Calzones with Ricotta, Spinach, Mushrooms, and Caramelized Onions

A meal like this calzone is a great excuse to use what you’ve got in the fridge. In my case, that’s usually the things I love most: veggies, cheese, herbs…all of which made their way into this calzone. You could mix up the filling anyway you like (shredded meat doused in a little sauce makes a delicious dinner…think the filling for these tacos).

It takes an understanding of your oven to best understand how to bake these, particularly because they are on the larger side. Feel free to use a pizza stone if you have one. If you find that the bottom is browning too quickly, double up on your baking sheets. If the top needs help browning, use the broiler. Since the filling is cooked before hand, it’s most important to make sure that the crust is baked and crispy!

Calzones with Ricotta, Spinach, Mushrooms, and Caramelized Onion

Served 4.
Leftover Potential: Reheat in the oven for best (and crispiest) results!

2 Tbsp olive oil
1 onion, thinly sliced
2 cups mushrooms, thinly sliced
1 package baby spinach
2 cloves garlic, minced
salt and freshly ground pepper
your favorite pizza dough (my basic one is: here)
1 cup ricotta cheese, or more as needed
olive oil, as needed
kosher salt, as needed

tomato sauce, as needed

1. Heat the olive oil in a large saute pan over medium heat. Add the onions, and saute until translucent, about 4-5 minutes. Reduced heat to low, and continue to saute until the onions are lightly brown and caramelized.
2. Add the mushrooms, and continue to cook until the mushrooms are tender and the onions are completely caramelized.
3. Add the spinach and saute until wilted, about 2-3 minutes. Add the garlic and saute until fragrant, about 1 minute more. Season with salt and pepper.
4. Roll the pizza dough out on a floured surface to about 1/4″ thick (you can also use your hands to stretch the dough). Brush one half of the dough with olive oil.
5. Fill the calzone with a generous scoop of the veggie filling, and top with spoonfuls of ricotta cheese (you could add additional cheeses like mozzarella, if you like).
6. Fold the dough over the filling. Fold the top edge over the bottom edge, and seal with your fingers or a fork. Brush the surface of the dough with olive oil, and sprinkle lightly with salt. Cut one or more vents in the top of the dough with a small knife.
7. Bake in a 400 degree oven until golden brown and cooked through (the filling will be bubbling), about 20-25 minutes. Depending on your oven, it may be necessary to reduce the heat to 350 halfway through cooking. I also ran the calzone under the broiler for a moment to ensure a golden brown crust. Serve warm with tomato sauce.


2 Responses

  1. Wow the addition of the caramelized onion sounds awesome!

  2. Thanks! I love caramelized onions – that hint of sweetness is so good in sandwiches and the like!

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