Recipes

Creamy Mushroom Pasta

It’s meatless Monday once again! This week I opted for a simpler take on a meatless dish and went with a vegetarian classic. This dish utilizes mushrooms as its main source of protein.

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Creamy Mushroom Pasta is a one-pot meal that comes together in the time it takes to boil some pasta! What else could you want on a Monday night? It’s filling, creamy & cheesy!

As I mentioned in a previous post, mushrooms are a fantastic meat substitute & they pair wonderfully with pasta. When they’re tossed in cream they reach a new level of delicious.

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Cover the whole mess with parmesan cheese & you’ve got yourself an insanely delicious meal! I served this up with some French bread & a delicious crisp white wine.

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Check out Girl Gone Gourmet for the full recipe!

Recipes

Lentil Soup

In my efforts to put a meatless dinner on the table every week, I have been researching & trying out new forms of protein. I work with beans a lot because there are so many different varieties that they can be used in almost any cuisine. I also use mushrooms a lot because they give a dish a real meatiness that can be lacking in vegetarian foods. Another ingredient I have been really excited to work with lately is lentils. They are also very versatile and work with a lot of different cuisines. I’ve used the cooked lentils from Trader Joe’s in salads & wraps but I was curious about using lentils that have not been pre-cooked.

Enter, lentil soup. It’s something I grew up eating out of a can & ordered frequently when I saw it on restaurant menus. I was excited to try making lentil soup from scratch. When researching recipes to figure out exactly how to put the soup together I realized quickly this was going to be an easy dish. You basically sauté some veggies, throw in lentils, diced tomatoes & a few spices, then let the stove do all the work. Sounds good to me!

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Start by gathering all of your ingredients & heating a large pot with 2 tablespoons of olive oil over medium high heat.

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Next you want to prep the lentils. Just rinse them under cold water & let them dry slightly while the oil heats up.

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Once the oil it hot, cook onions, celery & carrots until they start to soften & onions become translucent, about 6-7 minutes. Season with salt & pepper.

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Once veggies have cooked, throw in the lentils, diced tomatoes & spices. Stir to combine.

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Next, add the broth & bring the whole mixture to a boil. Once boiling, reduce to simmer & cook, covered, for about 40 minutes, until lentils are tender.

I served my lentil soup with cheese toasts. To prepare the toasts, slice the baguette on a diagonal into a few pieces then spread them with softened butter. Divide the cheese among the toasts & broil until cheese is melted & bubbling.

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Once the toasts are ready, let them sit for a few minutes before serving up.

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While the toasts are resting, finish the soup. You can serve it up as is, if you like the texture, but I like my soups to be a little thicker so I used my immersion blender & blended about 1/3 of the soup so it had a thicker consistency, but still had a good number of whole lentils.

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Serve up with the toasts & a sprinkling of parmesan cheese & enjoy!

 

Lentil Soup

Ingredients: 

  • 2 tablespoons olive oil
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped carrot
  • 1/2 cup finely chopped celery
  • 2 teaspoons kosher salt
  • 1 teaspoon pepper
  • 1 pound lentils, picked and rinsed
  • 1 cup peeled and chopped tomatoes
  • 2 quarts chicken or vegetable broth
  • 1/2 teaspoon freshly ground coriander
  • 1/2 teaspoon freshly ground toasted cumin
  • 1/2 teaspoon herbs de Provence
  • half a large baguette
  • 2-3 tablespoons butter, softened
  • 1/3-1/2 cup Gruyère cheese, shredded

For the full recipe, visit Food Network

Recipes

Jackfruit Enchiladas

I heard about Jackfruit for the first time about a year ago when I saw a Tasty video for Vegan Pulled Pork. Since then, I was so enthralled by this ingredients & wanted to know more. I watched so many cooking videos of people working with Jackfruit. I wasn’t really sure where to get Jackfruit & working with the entire fruit seemed a little daunting. They’re also very large so I would feel wasteful buying a whole one. Fast forward to just a few weeks ago & I was at a party where someone had brought a whole Jackfruit (I’m still not sure why but I got to go home with some so I never questioned it again).

I was so excited to be going home with this Jackfruit because I finally got to try cooking with it, without having to deal with the whole fruit. All of the videos & recipes I looked at said the same thing, to treat the Jackfruit like any other pulled meat. So I shredded it up, tossed it in a pan & covered it in barbecue sauce. It was delicious.

I knew I wanted to cook with it again but still had no intention of buying a whole Jackfruit. And thats when it happened. I was strolling the aisles of Trader Joe’s, as I usually do on a Monday morning, when I saw something magical in the canned foods section. Canned Jackfruit. It was already broken down & preserved in a brine so all I had to do was take it out of the can & boom, it was ready to use. That is, the detailed version, of how these enchiladas came to be.

Start by gathering all of your ingredients. Drain the Jackfruit & rinse lightly with water to remove any excess brine. Break up the Jackfruit as you would a chicken breast, so it becomes smaller shreds.

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To dry the Jackfruit, line a quarter sheet pan (or a large plate) with paper towels. Cover the paper towels with shredded Jackfruit & lay another paper towel on top. Press down lightly to remove any excess moisture. The dryer the Jackfruit is, the better it will brown when sautéed.

Cook the onions in 1 tablespoon of olive oil, in a medium skillet set over medium high heat. Cook until the onions begin to brown, about 4-5 minutes. Next add the garlic & spices & stir to combine. Cook for another minute until the spices become fragrant. Next add in the dried Jackfruit & stir it all up. Cover the mixture with 2 tablespoons of enchilada sauce & stir. Cook for another 5 minutes, then set aside on a plate.

While the Jackfruit is cooking, grate the cheese & pour another tablespoon of enchilada sauce in the bottom of your baking dish. Pour the remainder of the enchilada sauce in the pan that cooked the Jackfruit & heat it on medium low.

To assemble the enchiladas, start by dipping the tortilla into the heated enchilada sauce until it’s coated. Lay on about 2 tablespoons of the Jackfruit & top with about a tablespoon of cheese. Roll up the enchilada and place it, rolled side down, in your baking dish. Keep doing this unit you are out of Jackfruit & cheese. Depending on how big the enchiladas are you should get between 7-9.

Once all the enchiladas are rolled, cover them with any remaining sauce & the remainder of the grated cheese. I like to dot the top of my enchiladas with sliced black olives but that part is optional!

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When you’re ready to eat the enchiladas, bake them in a 350 degree oven for about 25 minutes until the cheese is melted & the sauce is bubbling around the edges. Let the enchiladas cool for about 5-10 minutes before serving them up. Serve up with any desired toppings (I love to top my enchiladas with fresh guac, which you can find on this post) & enjoy!

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Jackfruit Enchiladas

Total Time: 1 hour (includes baking time)
Servings: 7-9 Enchiladas

Ingredients:

  • 2 tablespoons olive oil
  • 1/2 cup onion, diced (about half an onion)
  • 1/2 tablespoon minced garlic (2 medium cloves)
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 can Jackfruit in brine*
  • 1 bottle red enchilada sauce
  • 7-9 medium corn tortillas
  • 3 cups grated monterey jack cheese
  • 1/4 cup sliced black olives (optional)

Instructions: 

  1. Drain the Jackfruit & rinse lightly with water to remove any excess brine. Break up the Jackfruit as you would a chicken breast, so it becomes smaller shreds.
  2. To dry the Jackfruit, line a quarter sheet pan (or a large plate) with paper towels. Cover the paper towels with shredded Jackfruit & lay another paper towel on top. Press down lightly to remove any excess moisture
  3. Cook the onions in 1 tablespoon of olive oil, in a medium skillet set over medium high heat. Cook until the onions begin to brown, about 4-5 minutes.
  4. Next add the garlic & spices & stir to combine. Cook for another minute until the spices become fragrant.
  5. Then add in the dried Jackfruit & stir it all up. Cover the mixture with 2 tablespoons of enchilada sauce & stir. Cook for another 5 minutes, then set aside on a plate.
  6. While the Jackfruit is cooking, grate the cheese & pour another tablespoon of enchilada sauce in the bottom of your baking dish.
  7. Pour the remainder of the enchilada sauce in the pan that cooked the Jackfruit & heat it on medium low.
  8. To assemble the enchiladas, start by dipping the tortilla into the heated enchilada sauce until it’s coated. Lay on about 2 tablespoons of the Jackfruit & top with about a tablespoon of cheese. Roll up the enchilada and place it, rolled side down, in your baking dish. Keep doing this unit you are out of Jackfruit & cheese.
  9. Once all the enchiladas are rolled cover them with any remaining sauce & the remainder of the grated cheese.
  10. When you’re ready to eat the enchiladas**, bake them in a 350 degree oven for about 25 minutes until cheese is melted & sauce is bubbling around the edges. Let the enchiladas cool for about 5-10 minutes before serving them up.

 

*If you are using fresh Jackfruit it would be about 3 cups, shredded.

**These enchiladas are a fantastic make-ahead dish. When you have the time, cook & assemble the enchiladas, then cover them with plastic wrap & store in the fridge until ready to bake. Remove enchiladas from the fridge about 20 minutes before baking to allow them to come to room temperature for more even cooking.

Recipes

Sunday Pot Roast

With temperatures dropping and days feeling shorter, quick & easy dinners that warm you from the inside out are a necessity. There is no dish more comforting than Pot Roast. With just a few simple steps & a slow cooker, this delicious rib sticking Pot Roast can be on your table in just a few hours.

Fall is the time to bust out the slow cooker & let it do all the hard work. Think of all the fun things you can spend your time doing instead of working on dinner! Carving pumpkins? Watching a scary movie? Finishing up those pesky chores you couldn’t get to over the weekend? Spending quality time with a loved one? The list is endless! Make yourself this Pot Roast & see what extra fun things you get to accomplish…

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Start by gathering all of your ingredients & heating 3 tablespoons of canola oil in a large skillet over medium high heat. Season all sides of the meat with salt & pepper then coat the meat in flour. Once the oil is hot, brown the meat on all sides. This step is not necessary but it is definitely worth it. Browning the meat adds a really nice texture to the finished dish as well as a much deeper flavor.

While the meat is browning, prepare the vegetables. Toss the potatoes & carrots into the slow cooker with the garlic & dried thyme. Place the browned meat over the carrots & potatoes, then pour in the broth.

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Cover the slow cooker & cook on high for 5-6 hours, or low for 9-10 hours. About an hour before the Pot Roast is done, mix up the water & cornstarch until it becomes slightly pasty. Pour the mixture into the slow cooker & stir around. Finish cooking the Pot Roast for the last hour. When the time is up, remove the meat & either slice it up or shred it to serve. Enjoy!

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Pot Roast

Prep Time: 5 minutes
Total Time: 6 hours 10 minutes
Servings: 6

Ingredients:

  • 3 tablespoons Canola Oil
  • 3lbs Chuck Roast
  • Salt & Pepper, to taste
  • 1/2 cup flour
  • 1lb Yukon gold potatoes, cut into 1 inch chunks (or baby fingerlings)
  • 1lb carrots, peeled & cut into 1 inch chunks (or baby carrots)
  • 3 cloves garlic, minced
  • 2 teaspoons dried thyme
  • 2 cups beef broth
  • 2 tablespoons water
  • 2 tablespoons cornstarch

Instructions:

  1. Heat 3 tablespoons of canola oil in a large skillet over medium high heat.
  2. Season all sides of the meat with salt & pepper then coat the meat in flour. Once the oil is hot, brown the meat on all sides.
  3. While the meat is browning, prepare the vegetables. Toss the potatoes & carrots into the slow cooker with the garlic & dried thyme.
  4. Place the browned meat over the carrots & potatoes then pour in the broth.
  5. Cover the slow cooker & cook on high for 5-6 hours, or low for 9-10 hours.
  6. About an hour before the Pot Roast is done, mix up the water & cornstarch until it becomes slightly pasty. Pour the mixture into the slow cooker & stir around.
  7. Finish cooking the Pot Roast for the last hour. When the time is up, remove the meat & either slice it up or shred it to serve.
Recipes

Chickpea Salad Sandwiches

When it comes to meatless Monday, I focus a lot on dinner recipes because most of the meals I cook are dinners. I like to mix things up from time to time so this week’s meatless Monday recipe is a lunch recipe. I also like to appeal to all types of diets so it’s important to incorporate vegetarian meals for every time of day!

This sandwich is quick & easy to throw together. The chickpea salad can be made in advance which makes it great for taking to work or school. This sandwich is completely customizable so you can top it with whatever veggies you have on hand!

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Start by gathering all your ingredients. Drain one can of chickpeas & put them into a shallow bowl.

Using a potato masher or fork, smash the chickpeas until they’re about 75% mashed, leaving a few still whole. Remove any large clumps of the chickpea skin that comes off while smashing the beans. Next add the smoked paprika, garlic powder, onion powder, salt & pepper. Stir to combine. Then add the mayonnaise, 1 tablespoon at a time until the salad reaches a consistency you like. I used 2 tablespoons.

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While making the salad, toast your bread. Then prep your veggies. I used mixed greens, sliced tomatoes, micro greens & avocado.

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Top your bread with the chickpea salad & veggies. Enjoy!

Ingredients:

  • 1 15oz can Chickpeas, drained
  • 1/2 teaspoon Smoked Paprika
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Onion Powder
  • Salt & Pepper, to taste
  • 2-3 tablespoons Mayonnaise
  • Bread of choice
  • Veggies of choice

Instructions:

  1. Drain one can of chickpeas & put them into a shallow bowl.
  2. Using a potato masher or fork, smash the chickpeas until they’re about 75% mashed, leaving a few still whole. Remove any large clumps of the chickpea skin that comes off while smashing the beans.
  3. Add the smoked paprika, garlic powder, onion powder, salt & pepper. Stir to combine.
  4. Add the mayonnaise, 1 tablespoon at a time until the salad reaches a consistency you like. I used 2 tablespoons.
  5. While making the salad, toast your bread & prep your veggies. I used mixed greens, sliced tomatoes, micro greens & avocado.
  6. Top your bread with the chickpea salad & veggies.
  7. Enjoy!
Recipes

Chocolate & Walnut Pumpkin Bread

As I mentioned in a previous post (Pumpkin Pancakes), pumpkin bread is something I like to make every fall. I like to try different recipes every year to keep things interesting in my kitchen. This year, as I do every year, I scoured Pinterest to find this year’s recipe. I knew I wanted to add chocolate chips because the combination of pumpkin & chocolate is truly magical. I came across Sally’s Baking Addiction & knew this was the one.

After making pumpkin pancakes last weekend, I realized that not only do pumpkin & chocolate go incredibly well together, but adding walnuts created the most delicious, deeply autumnal flavor that I was really excited about. So naturally, I threw some walnuts into the pumpkin bread.

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It’s a fairly simple recipe that uses ingredients you probably have in your pantry or fridge already! It’s a great recipe to have on hand during the holidays because it’s simple to throw together, easy to make multiple loaves & travels well to bring to all your holiday parties!

I recently started baking using my kitchen scale to measure ingredients. Most recipes these days will have two measurements to go off of. You’ll see ingredients measured in teaspoons, tablespoons, or cups. Then you’ll also see ingredients measured in grams or milliliters. I made this recipe using my scale to weigh the ingredients. Weighing your ingredients gives you a much more accurate measurement & ensures your baked goods come out perfectly every time. Start by measuring out your dry ingredients in a large bowl.

Next, you’ll measure out your wet ingredients in a separate bowl. Then add the wet ingredients into the dry ingredients & stir to combine using a rubber spatula or wooden spoon. Stir until just combined making sure not to over mix the bread.

The recipe doesn’t include this step, but whenever I’m adding chocolate chips or nuts of any kind to a batter, I like to mix the chocolate or nuts with a tablespoon or so of flour. Mix together to coat the chocolate & nuts in the flour before tossing them into the batter. This step ensures that the chocolate & nuts don’t sink to the bottom of whatever you’re baking. The flour helps to keep the chocolate & nuts suspended in the batter making sure they’re evenly distributed throughout the bread. I recommend doing this anytime you have chocolate chips or nuts in any baking recipe!

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Pour the batter into a greased 9X5 loaf pan & bake in a 350 degree oven for about 60-70 minutes, until a toothpick inserted into the center comes out clean. Halfway through the baking, cover the bread with foil so it doesn’t get too brown. Once the bread is finished baking, set it on a wire rack (in the loaf pan) to cool completely before removing it from the pan.

I made two versions of this recipe. One with chocolate chips & walnuts (pictured above) to take to a work meeting. And a plain version (pictured below) to keep at home.

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Ingredients:

  • 1 and 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 and 1/2 cups (340g) pumpkin puree (canned or fresh)
  • 1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
  • 1/4 cup (60ml) orange juice
  • 2/3 cup (120g) semi-sweet chocolate chips

*The recipe didn’t call for nuts but I added about 1/3 cup of chopped walnuts!

For the full recipe, check out Sally’s Baking Addiction

Recipes

Taco Pizza

After discovering how delicious the Whole Wheat Pizza Dough from Trader Joe’s is, I have been spending my weeks figuring out every possible topping for a pizza. This pizza pulls inspiration from the Tostada Pizza from California Pizza Kitchen. The dough is hearty & filling with the right amount of chew on the inside & crispness on the outside. It’s topped with a layer of quick refried beans & cheese before being tossed in the oven to get hot & melty. When it comes out of the oven it’s topped with fresh veggies & sour cream. Served with a side of guac & its all you need for a perfect meatless Monday.

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Before beginning on the beans you’ll want to take the pizza dough out of the refrigerator & set it on the counter to come to room temperature for about 30 minutes before rolling it out. Then get to the beans! Start by draining & rinsing 3 cans of black beans but reserve the liquid from 1 can. Then heat 1 tablespoon of olive oil in a medium saucepan over medium heat.

When the oil is hot, cook the garlic for about a minute, just until you start to smell it. Then add the spices and cook all together for 1-2 minutes.

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Next, add the beans & reserved liquid to the spices & stir to combine. Bring it to a simmer & cook, covered for about 10 minutes, stirring occasionally. After about 10 minutes, take a potato masher & mash the beans until the reach a refried consistency. Lets move on to the dough!

Place dough onto a well floured surface and sprinkle some extra flour on top. Roll out the dough into a rectangle until its the size of a half sheet pan. Lightly oil your sheet pan and place the dough on top. Bake the dough in an oven preheated to 475 degrees for about 10 minutes until the edges begin to brown & the center is set. While the dough is baking, prepare the guacamole.

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Quick Guacamole 

Start by cutting your avocados & removing the pit. Then scoop them into a bowl & mix in the juice of 1 1/2 limes, 3/4 teaspoon salt, & 1/2 teaspoon pepper.

 

 

 

Once the pizza dough has baked, spread on the beans & top with shredded cheese. Toss the pizza back in the oven & bake until cheese it melted, about 3-4 minutes. Once the cheese it melted top the pizza with shredded lettuce & chopped tomato. Dollop sour cream over the pizza & finish with a squeeze of lime! Serve your pizza alongside the guac & enjoy!

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Recipes

Pumpkin Pancakes

Growing up I always thought I didn’t like pumpkin because my parents never cooked with it or used it in the kitchen. It was an unfamiliar flavor to me that as an adult I just assumed I didn’t care for. But you know what happens when we assume right…

Fast forward to my adult years when I began cooking for myself and I realized I was in a position to do whatever I wanted in my own kitchen. Every fall there was so much buzz around pumpkin and everybody was obsessed. I knew I had to give it a try.

A couple years ago I made a recipe for pumpkin bread that I found on Pinterest which turned out to be delicious. Then it dawned on me, what else have I been missing out on? This bread was moist, deeply flavored and so easy to throw together. I was hooked. Chocolate Walnut Pumpkin Bread

As the years go on I try to incorporate more and more pumpkin dishes into my fall repertoire. I love fall, and especially Halloween, so I love to be able to get into the spirit in as many ways as possible. Cooking is definitely one of those ways. Now that I do 90% of my grocery shopping at Trader Joe’s I have been introduced to the plethora of pumpkin items that flood their shelves come September. Each week since the beginning of September, I have been picking up at least 1 (usually more) pumpkin related items from Trader Joe’s and I am pleased to say I have yet to be disappointed. I will do a separate post reviewing each of the pumpkin items in detail for you guys!

This morning I tried the pumpkin pancakes and oh my word. They were incredible. It was a boxed dry pancake mix that only required you to add butter, milk and 1 egg. Simple right? And totally customizable!

The end result was an incredibly fluffy pancake with deep fall flavors. Not overpoweringly pumpkin flavored, but a nice balance of pumpkin and spices. I added chopped walnuts to a few which gave the pancakes a great crunch. I also made a couple with both walnuts and chocolate chips which I HIGHLY recommend because they were out of this world.

I topped these bad boys with Trader Joe’s new Vanilla Bean Infused Maple Syrup which I also highly recommend. The vanilla in the syrup paired nicely with the spices in the pancakes to create the perfect fall bite.

I served the pancakes with a quick scramble made with eggs, chopped bell peppers, Trader Joe’s Sweet Italian Chicken Sausage  and mozzarella cheese.

Happy Brunching!

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And I obviously had to bust out the festive plates because it’s only 24 days till Halloween!

 

Recipes

Creamy Cannellini, Lemon & Feta Dip

Any recipe that can be thrown together in just a few minutes using just a few ingredients is a recipe I can always get behind. This Cannellini dip is no exception to that.

This dip combines white beans with feta cheese and lemon to create a smooth and intensely flavored concoction. Think of an Italian version of hummus. It’s the perfect appetizer or party treat, but also makes a great snack. Serve it up with pita wedges & veggie sticks! (Or whatever you like, its your life man!)

This dip is as simple as it gets! Just throw all the ingredients into a food processor.

 

Blend until smooth & voila! Dip is done!

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Ingredients:

  • 1 14oz can Cannellini Beans (or white beans) rinsed & drained
  • 2 cloves of garlic
  • 2 tablespoons lemon juice
  • 1/2 cup feta cheese, crumbled into small pieces
  • 1/4 cup extra-virgin olive oil
  • pinch of salt & pepper

 

Recipe from Flavour and Savour

Recipes

Ricotta & Spinach Calzones

Finding meatless dishes continues to be a challenge as the weeks go on, but it has also really opened my eyed & my mind to new ideas. I found this recipe when reading through a Buzzfeed article about meatless lunches and thought it would make a great meatless dinner. It seemed simple enough to throw together on a busy day, which I always love.

Any dish that resembles pizza in the slightest is something I can get behind. Calzones are no exception to that. This version is stuffed with spinach & cheese giving it a creaminess you always crave with calzones, but the spinach makes the calzones a little lighter, and I don’t know about you, but that always makes me feel a little better about what I’m eating. Not to mention the crust is whole grain so this dish is basically “healthy”… right?

Serve these up with a simple green salad, or Cesar if you’re feeling a little fancy on a Monday night, & some warmed marinara sauce for a complete meal.

I hope you love these!

Ricotta & Spinach Calzones

Preheat oven to 500 degrees.

In a large mixing bowl, combine the spinach, mozzarella, ricotta, garlic powder, dried oregano, red pepper flakes, oil & egg yolk.

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Place the pizza dough on a well-floured surface and dust the top with flour. Roll out the dough until it is between 1/8″ & 1/4″ thick. For this recipe I used a whole wheat dough because its heartier & better for you, but you can use whatever dough you like.

 

Cut out 4 large circles to make larger calzones, or cut out 6 smaller circles for smaller calzones. (For this recipe I made 6 calzones, but the amount of filling will work for either.)

 

Once the dough is cut it is time to fill the calzones. Divide the filling into either 4 or 6 portions, depending on the size of the calzones. Lay the filling on one half of the dough, making sure to leave a border.

 

After you have filled each calzone, fold the half that doesn’t have the filling over the top of the half with the filling. Pinch the edges together (like a pie crust) to seal the calzone, then go over it with a fork to ensure a tight seal so the filing doesn’t escape in the oven. Then cut 3 or 4 slits into the top of the calzones to let any steam escape. Brush them with the egg wash and bake for 8 minutes. Remove the calzones from the oven, brush with remaining egg wash & sprinkle with Parmesan cheese. Return to oven & bake an additional 8 minutes.

Serve with a side of marinara & simple green salad.

 

Recipe adapted from Kitschen Cat-Ricotta and Spinach Calzones with a few small changes noted above.

Ricotta & Spinach Calzones

Prep Time: 15 minutes
Total Time: 30 minutes
Yield: 4-6 calzones

Ingredients:
10 ounces frozen spinach, thawed & with all liquid removed
4 ounces shredded mozzarella
8 ounces ricotta
1 teaspoon garlic powder
1 teaspoon dried oregano
1/8 teaspoon red pepper flakes
1 tablespoon olive oil
1 egg yolk
1 pound whole wheat pizza dough

Egg Wash:
1 egg
1 tablespoon water

Instructions:

  1. Preheat oven to 500 degrees.
  2. In a large mixing bowl, combine the spinach, mozzarella, ricotta, garlic powder, dried oregano, red pepper flakes, oil & egg yolk.
  3. Place the pizza dough on a well-floured surface and dust the top with flour. Roll out the dough until it is between 1/8″ & 1/4″ thick.
  4. Cut out 4 large circles to make larger calzones, or cut out 6 smaller circles for smaller calzones. (For this recipe I made 6 calzones, but the amount of filling will work for either.)
  5. Once the dough is cut it is time to fill the calzones. Divide the filling into either 4 or 6 portions, depending on the size of the calzones. Lay the filling on one half of the dough, making sure to leave a border.
  6. After you have filled each calzone, fold the half that doesn’t have the filling over the top of the half with the filling. Pinch the edges together (like a pie crust) to seal the calzone, then go over it with a fork to ensure a tight seal so the filing doesn’t escape in the oven. Then cut 3 or 4 slits into the top of the calzones to let any steam escape. Brush them with the egg wash and bake for 8 minutes. Remove the calzones from the oven, brush with remaining egg wash & sprinkle with Parmesan cheese. Return to oven & bake an additional 8 minutes.
  7. Serve with a side of marinara & simple green salad.