[2 recipes] Spinach & Feta Calzone with Italian Cooking Sauce

[Guest guest]

I threw these together for our dinner this past

friday night, and they were so good. I got the

idea for the ingredients from a cookbook, but it

suggested cooking the spinach first in a saute, but

I just was so pressed for time and we were hungry.

I just tossed the raw spinach in the calzones and let

it steam cook down inside the dough; worked fine

and I had one less pan to clean.

 

Spinach & Feta Calzone with Italian Cooking Sauce

 

2 (1 lb.) loaves of bread dough, thawed

8 cups loosely packed fresh spinach leaves

2 cups feta cheese

8 slices of mozzarella

Olive oil

Cornmeal

4 to 6 cups Italian cooking sauce [recipe below]

 

Cut loaves of bread in half and roll out into 11x7 inch

rectangles. Put 2 cups of fresh spinach leaves on each,

leaving 1/2 inch of dough on the edges. Sprinkle the

feta cheese over the spinach and lay two slices of

mozzarella cheese on top. Roll the dough up and

pinch seems to seal spinach and cheese inside.

Brush tops and sides of calzones with olive oil and

allow them to rest for 10 minutes on a baking sheet

that has been brushed with additional olive oil and

sprinkled lightly with cornmeal. Preheat oven to 375ûF,

then bake calzone for 25 to 30 minutes or until nicely

browned on the outside. Remove from oven and let sit

for 5 minutes before cutting. Slice in half or fourths

depending upon how you want to serve it.

Yield: 4 large calzone sandwiches; enough to serve four

extremely hungry adults or 6 hungry people.

~~~*~~~*~~~*~~~*~~~*~~~~~~>

 

I make this sauce often and use some for a recipe,

then ladle the rest into quart jars and freeze it for

use in other recipes we make for dinner; spaghetti,

pizza, etc. My children love to help with cooking this,

and it just makes the whole house smell divine.

 

 

Italian Cooking Sauce ~ vegan

 

2 Tbs olive oil

1 large yellow onion, chopped finely

2 Tbs parsley flakes

2 tsp salt

1 Tbs dried green pepper flakes

2 tsp minced fresh garlic

1 Tbs turbinado sugar

1 Tbs Italian seasoning

2 cups warm water

2 Tbs cornstarch

2 (14.5 oz.) cans crushed tomatoes

1 (14.5 oz.) and 1 (28 oz.) can of tomato sauce

1 (12 oz.) can tomato paste

2 Tbs finely minced capers [optional]

 

In a large soup kettle, saute the onion and garlic in

the olive oil over medium heat until the onion is soft;

about 3 minutes. Add the parsley, salt, pepper flakes,

Italian seasoning and sugar, stirring to blend and

lower the heat to medium-low. Stir the cornstarch into

the water to dissolve it, then add it along with all the

canned tomato items and capers to the kettle. Stir

together to combine and allow to simmer slowly while

covered on low for about an hour or more. You can

pour this sauce into a crockpot and allow to simmer

all day if you like, with excellent results.

Yield: approximately 4 generous quart jars worth of

sauce for cooking.

 

~ feral ~

 

Old loves, old insults, old wrongs, old hates, old prides,

old contempts, old horrors, old taboos, old totems...

[C]an I shed these worm-skins of rememberance?

~ John Cowper Powys, 'Obstinate Cymric'