Tag Archives: mozzarella

Spinach, Mushroom and Onion Calzones

15 Mar


I think of calzones as portable little pizzas. Minus the sauce of course, which is probably why I enjoy them so much. You see, I’m not a huge fan of tomato sauce. I did serve these with sauce from a jar on the side but Michael didn’t even use it. He said they were perfectly delicious without the sauce.

For the Dough
2 cups white whole wheat flour
2 tsp yeast
1/2 tsp salt
11/2 cup warm water (approx. 105o)


  1. Combine the flour and yeast into the bowl of a mixer fitted with a dough hook and stir
  2. Continue mixing as you slowly add the water and salt. Mix until the dough forms a ball on the hook.
  3. Transfer the dough into a bowl greased with olive oil and cover with a towel. Allow the dough to rise in a warm place (I put mine in the oven with the light turned on) for 1 hour.
  4. Uncover the dough and punch it down. Lightly flour a countertop and lightly knead the dough into a ball. Roll the dough into a log and divide in half for larger calzones or quarters if you want small ones.


For the Filling:
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese
2 cups uncooked spinach
1 cup mushrooms, chopped
1 onion, chopped
2 cloves garlic, minced
1 tsp red pepper flakes
1 tbsp olive oil
salt and pepper to taste


  1. Preheat oven to 400o
  2. Heat the olive oil in a pan over medium heat. Saute the onions until they are clear, about 5 minutes. Add the mushrooms and spinach and cook until the spinach is bright green, about 3 minutes.
  3. Add the garlic, red pepper flakes, salt and pepper and stir into the vegetable mixture. Remove from heat and cool.
  4. Mix the ricotta and mozzarella in a large bowl. Add the cooled vegetable mixture to the cheeses and mix well.
  5. Roll the divided dough into circles and fill half the dough with the filling, leaving about a 1/2 inch between the filling and the end of the dough.
  6. Fold the unfilled half of the dough over to cover the filling and press and fold the edges together.
  7. Transfer the calzones to a baking sheet lined with parchment paper and bake until golden brown, about 25 minutes.


As always, enjoy!

Crustless Rainbow Chard, Leek and Tarragon Quiche

13 Mar


It is entirely possible that I’ve never had quiche until last night. I spent our entire meal racking my brain trying to figure out if I had ever had quiche before. I couldn’t recall ever having had one. So, this was very exciting for me! I’ll be honest, Michael wasn’t a fan. However, I learned after the fact that he’s not really a “quiche man” as he called it. I, on the other hand, am totally a quiche woman. I thought it was very yummy and will most likely be eating the leftovers for days to come!


Variations to this Crustless Leek, Greens and Herb Quiche recipe
2 leeks, green and white portions halved and sliced
2 cups rainbow chard, cut into ribbons and stems sliced thinly
1 tbsp olive oil
5 eggs
1/4 tsp nutmeg
1 tbsp tarragon, chopped
1/4 cup shredded monterey jack cheese
salt and pepper to taste


  1. Preheat oven to 350o and grease a 9″ pie dish.
  2. Heat olive oil in a skillet over medium heat. Saute the leeks and chard until the leeks are slightly golden brown. Remove from heat.
  3. Whisk eggs in a large bowl. Stir in the tarragon, nutmeg, cheese, salt, and pepper.
  4. Stir the chard-leek mixture into the eggs and pour into the pie dish.
  5. Bake for 30 minutes or until the eggs are set up.
  6. Cool for 10 minutes before serving.
  7. As always, enjoy!