Tuscany Florentine Calzone

Recipes | Dinner
Print Recipe
Prep Time: 120 minutes
Yields: 8 servings
Source
ConAgra Mills

Cheese. Spinach. Tomato sauce. That’s right ⎯ classic Florentine flavors can come to life in your own kitchen. A calzone dinner is easy … waiting for it to bake is hard!

Ingredients

  • Dough:
  • 3 cups Eagle Mills® All-Purpose Unbleached Flour with Ultragrain® divided
  • 1 pkg active dry yeast
  • 1/2 teaspoon salt
  • 1 cup warm water 120°F
  • 2 tablespoons Wesson® Pure Canola Oil
  • Filling:
  • 1 tablespoon Wesson® Pure Canola Oil
  • 1 small yellow onion chopped (about 1/2 cup)
  • 1 clove garlic minced
  • 8 oz mushrooms sliced (about 2 cups)
  • 6 oz baby spinach leaves chopped (about 6 cups)
  • 1 cup shredded mozzarella cheese 4 oz
  • 1/2 cup Shredded Parmesan cheese 2 oz
  • 1 can Hunt’s® Family Favorites Seasoned Tomato Sauce for Pizza 15 oz

Try this tasty recipe for a Tuscany Florentine Calzone, which is not only packed with grains but is also under 500 calories.

Directions

  1. For dough: combine 1 1/2 cups flour, yeast and salt in large mixing bowl. Add water and 2 tablespoons oil. Beat with an electric mixer on low speed 30 seconds or until combined. Beat on high speed 3 minutes. Stir in as much of the remaining flour as possible. Turn dough onto lightly floured surface. Knead in enough remaining flour until dough is smooth and elastic, about 7 minutes. Place dough in lightly oiled bowl; turn to oil top. Cover; let rise in warm place until doubled in size, about 40 to 50 minutes.
  2. For filling: Heat 1 tablespoon oil in large skillet over medium heat. Add onion and garlic; cook and stir 4 minutes, or until onion is tender. Add mushrooms; cook and stir 2 minutes, or until mushrooms are tender. Add spinach; cook and stir until spinach is wilted. Remove from heat; stir in mozzarella and Parmesan cheeses.
  3. Preheat oven to 400°F. Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into fourths. Let dough rest 10 minutes. Pat or roll dough into four 6-inch circles. Spread 2 tablespoons sauce on half of each dough circle leaving a 1-inch border. Top each half with sauce, evenly with spinach filling. Moisten edges of dough with water. Fold dough over filling to make four half-moons. Seal edges by pressing with tines of a fork. Prick tops. Place on greased baking pan. Bake 20 minutes, or until golden brown.
  4. Let stand 5 minutes. Serve with remaining pizza sauce that has been heated.