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End Zone Calzones




Source of Recipe


ilovecheese.com






List of Ingredients



• For dough:
  
• 1 package (16 ounces) hot roll mix
  
• 1-1/4 cups hot water
  
• 2 teaspoons olive oil
  
• For filling:
  
• 1/2 cup chopped onion
  
• 1 teaspoons minced garlic
  
• 1/2 teaspoon crushed red pepper
  
• 1 teaspoons butter
  
• 1 package (16 ounces) frozen chopped spinach, thawed, squeezed dry
  
• 3 cups (12 ounces) Monterey Jack cheese, shredded
  
• 1 cup (4 ounces) Parmesan cheese, shredded
  
• 1/2 cup sour cream
  
• For garlic butter:
  
• 2 teaspoons butter
  
• 1/2 teaspoon minced garlic
  
• 1/4 cup shredded Parmesan cheese
  






Instructions



1. 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.
   
2. 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.
   
3. 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.
   
4. Calzones can be baked and refrigerated up to 2 days in advance. Reheat at 350º F until hot, about 20 minutes.
   
   






Final Comments


Servings: 8