These tasty hot sandwiches will satisfy hungry fans.

End Zone Calzones

For Filling:
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

 

For Dough:
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

1. 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.
2. Preheat oven to 375°F (190°C).
3. 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.
4. 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.
5. Transfer calzone to a lightly greased baking sheet, placing seal side up to form a "football" shape. Repeat with remaining dough and filling.
6. Set calzones in warm place to rise, covered with towel, 25 minutes.
7. Bake until lightly browned, about 20 minutes.
8. 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.
9. 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.

Note: Calzones can be baked and refrigerated up to 2 days in advance. Reheat at 350°F (175°C) until hot, about 20 minutes.

Recipe provided courtesy of the American Dairy Association.