Spinach Calzones with Blue Cheese
Parmesan Breadsticks
Ingredients
Ingredients
Yield: 4 servings (serving size: 1 calzone)
1 (10-ounce) can refrigerated pizza crust Cooking spray 4 garlic cloves, minced 4 cups spinach leaves 8 (1/8-inch-thick) slices Vidalia or other sweet onion 1 1/3 cups sliced cremini or button mushrooms 3/4 cup (3 ounces) crumbled blue cheese
Preparation 1. Preheat oven to 425°. 2. Unroll dough onto a baking sheet coated with cooking spray; cut into 4 quarters. Pat each quarter into a 6 x 5-inch rectangle. Sprinkle garlic evenly over rectangles. Top each rectangle with 1 cup spinach, 2 onion slices, 1/3 cup mushrooms, and 3 tablespoons cheese. Bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching all points together to seal. Bake at 425° for 12 minutes or until golden.
Yield: 4 dozen
1 package dry yeast 1 tablespoon honey 1 1/2 cups lukewarm water (105° to 115°) 3 1/2 to 4 1/2 cups all-purpose flour, divided 1 1/2 cups grated Parmesan cheese Melted butter Coarse salt
Preparation 1. Dissolve yeast and honey in lukewarm water in a large mixing bowl; let stand 5 minutes. Gradually add 3 cups flour and cheese, beating at low speed of an electric mixer until smooth. Gradually add enough remaining flour to make a soft dough. 2. Turn dough out onto a lightly floured surface; knead 6 to 8 minutes or until smooth and elastic. 3. Divide dough into fourths. Clip each fourth into 12 equal portions, using a pair of kitchen shears. Roll each portion into a pencil-like stick 8 inches long. Place sticks about 1 inch apart on greased baking sheets. Brush with melted butter; sprinkle with coarse salt. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk. 4. Bake at 400° for 10 to 15 minutes or until golden brown. 2011 Dinner with Catherine• 3