Mark loves a good calzone so I knew I couldn’t go wrong by trying out a different version from the usual ham with sweet pepper strips. I first made calzone from the Los Ranchos Elementary School Cookbook and its the main reason I keep that cookbook. Reason might say:
Copy the recipe, Sue, and throw the old thing away!
Reason and keeping a well-loved cookbook don’t make good bedmates. I dug out the blue and white with the torn cover last week and set the bread machine running. I cut corners where corners can be cut. I had the time to wait the two hours on the “wet dough” cycle.
- 1 Ib. Ricotta cheese
- 2 cloves fresh garlic, crushed
- ½ onion, minced
- 1 lb. fresh spinach
- ½ cup diced deli ham or Canadian bacon
- ½ red bell pepper, sliced
- ½ cup Parmesan cheese
- 2 cups Mozzarella cheese, grated
- dash of nutmeg, salt, pepper
- After baking, serve with:
- ½ - ¾ cup pizza or spaghetti sauce
- Preheat oven to 400
- In a skillet, saute onion and garlic in butter or oil for five minutes
- Add spinach and a lid until spinach wilts (two minutes or so)
- Combine all the ingredients except sauce in a large bowl including the spinach mixture
- Place dough on oiled baking pan
- Place filling on ½ half of the rolled out dough lengthwise
- Fold over the dough and seal with your fingers. Curve gently into a crescent shape
- Bake at 400 degrees for 15 - 20 minutes
- Spread sauce on top or add it on the side for dipping.
I divided the dough into two crescents to experiment with fillings: half chicken mixed with plain Greek yogurt, dried cranberries and slivered almonds; half with ricotta, onions, peppers and sliced deli ham.
The Man-in-Plaid was a happy camper. I live to make happy campers of others since my camping days are over – unless it’s at the local Embassy Suites.
If you add a salad, you have the illusion of a healthier dinner. I’m all for illusions.