In a large sauté pan, sauté onion in olive oil over medium heat until translucent. Add garlic and cook for two more minutes.
3
Add spinach and cook about four minutes. Remove spinach mixture from pan and allow to cool.
4
Add cheeses, basil, and prosciutto to cooled spinach mixture.
5
Divide the pizza dough into 10 4 oz. (115 g) pieces. Roll each piece into a circle, no more than ¼ in. (6 mm) thick.
6
Place 5 oz. (140 g) of spinach filling on one half of each circle of dough. Leave a 1 in. (2.5 cm) margin around the edge of the dough. Brush beaten eggs on the 1 in. (2.5 cm) margin.
7
Fold the dough over and seal the edge tightly by pressing firmly with your fingers.
8
Place the calzones on a sheet tray lightly sprinkled with cornmeal. Using a fork, poke several holes in the top of each calzone.
9
**Cook in a 425°F (218°C) oven for about 30 minutes, or until the calzones are lightly browned on the top and bottom. Hold at or above 135°F (57°C) until service.
Nutrition Information
Calories
510
Fat (g)
22
Protein (g)
27
Carbohydrate (g)
54
Cholesterol (mg)
79
Sodium (mg)
1208
Key
* =
Time/Temperature Control for Safety Food
** =
Critical Control Point
† =
Ingredient/Method Note
Variations
—Any of the following ingredients could be used for calzone filling: goat cheese, feta cheese, chopped pepperoni, diced ham, or sautéed mushrooms.