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
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.
Preheat oven to 375°
F.
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. Bake until lightly
browned, about 20 minutes.
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.
Note: Calzones can be baked and refrigerated
up to 2 days in advance. Reheat at 350º F until hot, about
20 minutes.
Recipe provided courtesy of the American Dairy
Association.
