Scribd Logo
Upload

Welcome to Scribd!

  • 1 views

    Big-Batch Healthy Beef, Mushroom and Spinach Calzones Recipe | Food Network Kitchen | Food Network

    Uploaded by

    MelvinRuiz-Reyes

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Big-Batch Healthy Beef, Mushroom and Spinach Calzones Recipe | Food Network Kitchen | Food Network

    Uploaded by

    MelvinRuiz-Reyes
    1 views1 page

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    1 views1 page

    Big-Batch Healthy Beef, Mushroom and Spinach Calzones Recipe | Food Network Kitchen | Food Network

    Uploaded by

    MelvinRuiz-Reyes

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    You are on page 1of 1

    Big-Batch Healthy Beef, Mushroom and Spinach Calzones Recipe | Food Network Kitchen | Food Network 10/15/23, 11:34 a. m.

    Big-Batch Healthy Beef, Mushroom and


    Spinach Calzones
    Recipe courtesy of Food Network Kitchen

    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.

    Level: Easy Directions:


    Total: 2 hr (includes cooling time)
    Active: 45 min 1 Set a pizza stone or baking sheet on an oven rack in the
    Yield: 12 calzones bottom third of the oven, and preheat to 425 degrees F.

    2
    Ingredients: Heat 1 1/2 tablespoons of the oil in a large nonstick
    skillet over medium-high heat. Add the ground beef, 3/4
    3 tablespoons extra-virgin olive oil teaspoon salt and half the pepper flakes, and cook,
    1 pound lean ground beef breaking the beef up into large chunks with a wooden spoon, until the beef is browned all
    Kosher salt over, about 3 minutes. Add the mushrooms, 2/3 of the garlic and 3/4 teaspoon salt, and
    1/4 teaspoon crushed red pepper flakes 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
    8 ounces cremini mushrooms, sliced (about 1
    cup) completely.
    4 cloves garlic, finely minced 3 Reduce the heat to medium. Add the remaining oil, garlic and pepper flakes to the
    6 cups packed baby spinach (about 5 ounces) skillet, and cook, stirring, to lightly brown the garlic, about 1 minute. Add the tomatoes
    One 28-ounce can crushed tomatoes and 3/4 teaspoon salt, and simmer the sauce until thick, about 6 minutes; set aside.
    3 pounds whole-wheat or regular pizza dough
    4 Divide the pizza dough into 12 balls. Spray 2 baking sheets with cooking spray. On a
    Cooking spray
    well-floured surface, roll out each ball into a 6- or 7-inch circle 1/8 inch thick. On the
    Whole wheat or all-purpose flour, for the work
    bottom half of each circle, mound 1/4 cup of the cooled beef mixture and top with 3
    surface
    tablespoons of the mozzarella. Fold over the top half of the dough to form a semicircle, and
    2 1/4 cups shredded part-skim mozzarella pinch the edges to seal. Carefully transfer the calzones with a spatula to the prepared
    1 large egg, beaten baking sheets. Lightly brush with the beaten egg. Cut 2 small slits on top of each to vent
    steam.

    5 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.

    6 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.

    7 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.

    Copyright 2016 Television Food Network, G.P. All rights reserved.

    https://www.foodnetwork.com/recipes/food-network-kitchen/big-batch-healthy-beef-mushroom-and-spinach-calzones-3364810 Página 1 de 1

    You might also like