Whole Wheat Beef Mushroom And Spinach Calzone Recipes

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BIG-BATCH HEALTHY BEEF, MUSHROOM AND SPINACH CALZONES

Set aside some extra time one weekend to make a dozen of these calzones. Then pack your freezer full of them and know you've got healthy lunches or dinners for those hectic days covered.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 12 calzones

Number Of Ingredients 13



Big-Batch Healthy Beef, Mushroom and Spinach Calzones image

Steps:

  • Set a pizza stone or baking sheet on an oven rack in the bottom third of the oven, and preheat to 425 degrees F.
  • Heat 1 1/2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the ground beef, 3/4 teaspoon salt and half the pepper flakes, and cook, breaking the beef up into large chunks with a wooden spoon, until the beef is browned all over, about 3 minutes. Add the mushrooms, 2/3 of the garlic and 3/4 teaspoon salt, and cook for 3 minutes more. Fold in the spinach, and cook until wilted, about 1 minute (the mixture should be relatively dry). Transfer the mixture to a large bowl, and let cool completely.
  • Reduce the heat to medium. Add the remaining oil, garlic and pepper flakes to the skillet, and cook, stirring, to lightly brown the garlic, about 1 minute. Add the tomatoes and 3/4 teaspoon salt, and simmer the sauce until thick, about 6 minutes; set aside.
  • Divide the pizza dough into 12 balls. Spray 2 baking sheets with cooking spray. On a well-floured surface, roll out each ball into a 6- or 7-inch circle 1/8 inch thick. On the bottom half of each circle, mound 1/4 cup of the cooled beef mixture and top with 3 tablespoons of the mozzarella. Fold over the top half of the dough to form a semicircle, and pinch the edges to seal. Carefully transfer the calzones with a spatula to the prepared baking sheets. Lightly brush with the beaten egg. Cut 2 small slits on top of each to vent steam.
  • Refrigerate half the calzones. With a spatula, transfer the rest of the calzones to the hot pizza stone or baking sheet and bake until golden brown, about 22 minutes. Repeat with the remaining calzones. Reheat the tomato sauce, and serve on the side.
  • To freeze: Let the baked calzones cool completely, then wrap each one tightly in plastic wrap and then aluminum foil. Place them in freezer bags, and freeze for up to a month. The sauce can be frozen in 12 small freezer bags for up to a month.
  • To reheat: Thaw the frozen calzones in the fridge for 1 to 2 hours. Unwrap the calzones, then microwave them on a microwave-safe plate in 1-minute increments, rotating them after each, until heated through, 2 to 4 minutes. To reheat the sauce, microwave it in a microwave-safe bowl in 30-second increments, stirring after each, until the sauce is hot.

3 tablespoons extra-virgin olive oil
1 pound lean ground beef
Kosher salt
1/4 teaspoon crushed red pepper flakes
8 ounces cremini mushrooms, sliced (about 1 cup)
4 cloves garlic, finely minced
6 cups packed baby spinach (about 5 ounces)
One 28-ounce can crushed tomatoes
3 pounds whole-wheat or regular pizza dough
Cooking spray
Whole wheat or all-purpose flour, for the work surface
2 1/4 cups shredded part-skim mozzarella
1 large egg, beaten

SPINACH, MUSHROOM, AND TOMATO CALZONE

Calzones are great to satisfy a pizza craving without having to make an entire pizza. I love the combo of spinach, mushrooms, and tomatoes, though you can really put any pizza toppings you like in this.

Provided by indigodragnfly46

Categories     Spinach

Time 1h

Yield 2 calzones, 2 serving(s)

Number Of Ingredients 12



Spinach, Mushroom, and Tomato Calzone image

Steps:

  • Preheat oven to 375°F.
  • Combine the whole wheat flour, sugar, yeast, and salt in a medium mixing bowl.
  • Warm the water and oil on low until just warm to the touch and not hot. Add to the flour mixture and beat with a spoon until almost smooth. Stir in 1/2 cup white flour.
  • Turn the dough onto a lightly floured surface. Gradually add white flour, 1/2 teaspoons at a time, until smooth and it no longer sticks to your hands or feels tacky. Then knead for several minutes.
  • Oil the mixing bowl. Shape the dough into a ball and place in the bowl, rolling it around until it is coated with oil. Set aside in a warm place to rise for 25 minutes.
  • After the dough rises, place it on a lightly floured surface and either roll with a rolling pin or press and push the dough into a circle. Cut the dough in two.
  • Repeat the above step, rolling the dough out into two circles. Sprinkle with Parmesan, then place 1/2 the tomatoes, spinach, mushrooms, spinach, and mozzarella in the center. Fold the dough over and press closed around edge. You may need to use a little water around the edge to get the dough to stick, or even fold the top over the bottom around the edge to close the calzone.
  • Place calzones onto baking sheet that's been sprayed with nonstick spray. Lightly oil each side of calzone with olive oil. Sprinkle with parmesan and bake for approximately 20 minutes or until golden.

Nutrition Facts : Calories 391.6, Fat 15.5, SaturatedFat 2.2, Sodium 613.4, Carbohydrate 55.2, Fiber 8, Sugar 4.8, Protein 12.4

1/2 cup whole wheat flour
1 tablespoon active dry yeast
1/4 teaspoon sugar
1/2 teaspoon salt
1/2 cup warm water
2 tablespoons olive oil
1/2 cup unbleached white flour
2 -3 fresh tomatoes, diced
1 1/2 cups cooked spinach
1 cup mushroom
mozzarella cheese
parmesan cheese

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