Ingredients with Measurements:
- 1 pound pizza dough
- 1 cup chopped fresh spinach
- 1 cup shredded provolone piccante cheese
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup chopped black olives
- 1/4 cup chopped red onion
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 egg, beaten
Special equipment needed:
- Baking sheet
- Parchment paper
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. On a floured surface, roll out the pizza dough into a large rectangle.
3. In a bowl, mix together the chopped spinach, provolone piccante cheese, sun-dried tomatoes, black olives, red onion, olive oil, garlic powder, salt, and pepper.
4. Spread the mixture evenly over half of the pizza dough, leaving a 1-inch border around the edges.
5. Fold the other half of the dough over the filling and pinch the edges together to seal.
6. Transfer the calzone to a baking sheet lined with parchment paper.
7. Brush the top of the calzone with the beaten egg.
8. Bake for 25-30 minutes, or until the calzone is golden brown and crispy.
9. Let the calzone cool for a few minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
400°F (200°C)
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 18g
Carbohydrates: 46g
Protein: 20g
Sodium: 780mg
Substitutions for ingredients:
- Provolone piccante cheese can be substituted with any other type of cheese, such as mozzarella or cheddar.
- Sun-dried tomatoes can be substituted with fresh tomatoes or roasted red peppers.
- Black olives can be substituted with green olives or capers.
- Red onion can be substituted with white or yellow onion.
Variations:
- Add cooked sausage or pepperoni for a meatier calzone.
- Use different vegetables, such as mushrooms or bell peppers.
- Add fresh herbs, such as basil or oregano, for extra flavor.
Tips and tricks:
- Make sure to leave a 1-inch border around the edges of the calzone to prevent the filling from leaking out.
- Use a sharp knife to slice the calzone for clean cuts.
- Serve with marinara sauce for dipping.
Storage instructions:
Leftover calzones can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, preheat the oven to 350°F (175°C) and bake the calzone for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the calzone on a large platter with a side of marinara sauce for dipping.
Garnishes:
Garnish with fresh parsley or basil for a pop of color.
Pairings:
Pair with a side salad or garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the calzone is not crispy enough, bake for an additional 5-10 minutes.
- If the filling is leaking out, make sure to seal the edges of the calzone tightly.
Food safety advice:
- Make sure to cook the calzone to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Calzones originated in Naples, Italy, and are a popular street food in Italy and around the world.
Flavor profiles:
The provolone piccante cheese adds a sharp and tangy flavor to the calzone, while the spinach and sun-dried tomatoes add a savory and slightly sweet taste.
Serving suggestions:
Serve the calzone hot and fresh out of the oven for the best flavor and texture.
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Region: Italian