End Zone Calzones
These tasty hot sandwiches will satisfy hungry fans.
1/2 cup chopped onion
1 teaspoons minced garlic
1/2 teaspoon crushed red pepper
1 teaspoon butter
1 (16-ounce) package frozen chopped spinach, thawed, squeezed dry
3 cups (12-ounces) Monterey Jack cheese, shredded
1 cup (4-ounces) Parmesan cheese, freshly shredded
1/2 cup sour cream
1 (16-ounce) package hot roll mix
1 1/4 cups hot water
2 teaspoons olive oil
For Garlic Butter:
2 teaspoons butter
1/2 teaspoon minced garlic
1/4 cup freshly shredded Parmesan cheese
- For Filling: Sauté onion, garlic and red pepper in butter in medium skillet until tender, about 5 minutes. Stir in spinach, cheeses and sour cream; remove from heat
- For Dough: Make hot roll mix according to package directions for pizza, replacing egg and butter with hot water and olive oil. Let dough stand 5 minutes.
- Divide dough into 8 pieces. Roll each piece into an oval about 5 x 7-inches. Place 1/2 cup cheese filling in center of oval; bring up edges and seal securely.
- Transfer calzone to a lightly greased baking sheet, placing seal side up to form a "football" shape. Repeat with remaining dough and filling.
- Set calzones in warm place to rise, covered with towel, 25 minutes.
- Preheat oven to 375°F (190°C).
- Bake until lightly browned, about 20 minutes.
- For Garlic Butter: In a small skillet, heat butter and garlic over low heat until butter is melted and garlic is tender, about 3 minutes.
- Remove calzones from oven when lightly browned. Brush hot calzones with garlic butter and sprinkle each with 1/2 tablespoon Parmesan cheese. Return to oven until cheese melts, about 2 minutes.
- Let stand 5 minutes before serving.
Makes 8 servings.
Tip: Calzones can be baked and refrigerated up to 2 days in advance. Reheat at 350°F (175°C) until hot, about 20 minutes.
Recipe and photograph courtesy of the American Dairy Association.