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Directions for: Calzone Florentin

Ingredients

Pesto

12 leaves basil

½ cup parsley

¼ cup lemon juice

½ cup extra virgin olive oil

½ cup canola oil

3/10 cup Parmesan cheese, grated

salt and pepper

Calzone Oil

4 Tbsp canola oil

1 Tbsp white wine vinegar

½ Tbsp chili flakes

¼ Tbsp garlic powder

½ Tbsp dry basil

Assembly

24-oz round pizza dough

4 cup baby spinach

4 (2 cups) red peppers, sliced

1 cup sundried tomatoes, sliced

1 cup feta cheese, crumbled

2 ½ cup Mozzarella cheese, grated

fresh parsley, chopped

Directions

Pesto

1. Combine basil, parsley, lemon juice, olive oil, Parmesan, and a pinch each of salt & pepper in a food processor; process until smooth and reserve for calzone assembly.

Calzone Oil

1. In a small bowl, whisk together canola oil, white wine vinegar, chili flakes, garlic powder, and dry basil; set aside.

Assembly

1. Preheat oven to 450ºF.

2. Divide pizza dough into 4 (6-ounce) rounds and stretch each round to 8 inches across.

3. Spread spinach over the dough, leaving 1/3-inch around the outside.

4. Spread the red peppers and the sundried tomatoes over the spinach. Spread feta cheese over each calzone and add a drizzle of calzone oil; reserve some calzone oil for serving.

5. Layer mozzarella cheese over top and fold each calzone in half. Press edges closed.

6. Place calzones on a greased baking sheet and bake for 5 minutes, or until dough is brown and crispy; flip calzones and bake for an additional 5 minutes.

7. To serve, drizzle calzone oil over the calzones and garnish with fresh chopped parsley and grated Parmesan.

See more: Lunch, Vegetables, Tomatoes, Italian, Dinner, Bake