SPINACH & RED PEPPER CALZONES

By BobD

Ingredients

• 4 SERVINGS
• 1 1/2 tablespoons cornmeal
• 1 large onion, halved and sliced lengthwise
• 3 tablespoons extra-virgin olive oil, divided
• 2 garlic cloves, finely chopped
• 5 oz baby spinach (8 packed cups)
• 4 bottled roasted red peppers, rinsed, patted dry, and cut into 1-inch pieces (1 cup)
• 12 oil-cured black olives, pitted and coarsely chopped (about 3 Tbsp)
• 1 lb store-bought pizza dough, thawed if frozen
• 1/2 lb smoked mozzarella, cut into 16 pieces

Details

Servings 4
Adapted from gourmet.com

Preparation

Step 1

Preheat oven to 500F with rack in lowest position.

Sprinkle cornmeal on a large baking sheet.

Cook onion with 1/4 tsp salt in 2 Tbsp oil in a large heavy skillet over medium heat, stirring occasionally, until beginning to brown, 8 to 10 minutes.

Add garlic and cook until fragrant, about 1 minute.

Add spinach and cook, stirring frequently, until wilted, about 2 minutes.

Stir in red peppers, olives, and pepper to taste. Remove from heat.

Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 14-inch round, then cut into quarters.

Roll out 1 quarter into an 8-inch square (keep remaining pieces covered) and arrange with a corner nearest you.

Put one fourth of filling on lower half, leaving a 1-inch border, and top with 4 pieces of cheese. Fold dough over to enclose filling. Seal edges.

Beginning in 1 corner, stretch sealed edge outward, pinching and rolling dough up over edge to resemble a rope, working your way around. Transfer to baking sheet.

Make 3 more calzones in same manner.

Cut 3 steam vents in top of each and brush with remaining Tbsp oil.

Bake until golden-brown, 13 to 15 minutes.

Cool 5 minutes before serving.

COOKS NOTE: Filling (without cheese) can be made 1 day ahead and chilled. Bring to room temperature before using.