BAD SNOWY...almost a week without a new recipe.
So I came across this, and thought, hmm...I'll have to try this sometime, along with other "bad breath" favorites of mine that I like on pizza. I like strong flavors like blue cheese. I thought it might also be good with gorgonzola or feta, if that's what you had on hand.
Spinach Calzones with Blue Cheese
from:
Spinach Calzones with Blue Cheese Recipe | MyRecipes.com
The combination of onions, mushrooms, and fresh spinach packs a serving of veggies into each of these easy, impressive calzones.
Yield: 4 servings (serving size: 1 calzone)
1 (10-ounce) can refrigerated pizza crust
Cooking spray
4 garlic cloves, minced
4 cups spinach leaves
8 (1/8-inch-thick) slices Vidalia or other sweet onion
1 1/3 cups sliced cremini or button mushrooms
3/4 cup (3 ounces) crumbled blue cheese
Preheat oven to 425°.
Unroll dough onto a baking sheet coated with cooking spray; cut into 4 quarters. Pat each quarter into a 6 x 5-inch rectangle. Sprinkle garlic evenly over rectangles. Top each rectangle with 1 cup spinach, 2 onion slices, 1/3 cup mushrooms, and 3 tablespoons cheese. Bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching all points together to seal. Bake at 425° for 12 minutes or until golden.
---------- Post added at 06:09 PM ---------- Previous post was at 05:34 PM ----------
A twofer!
from:
Semolina and Spinach Gratin Recipe at Epicurious.com
Semolina and Spinach Gratin
Bon Appétit | November 2006
IMPROV: For a milder, creamier version, use a blend of Parmesan and Fontina instead of all Parm. (Semolina flour is sold at some supermarkets, Italian markets, and specialty foods stores.)
Yield: Makes 6 servings
2 cups whole milk
2 cups water
2 tablespoons unsalted butter
2 teaspoons salt
1 cup semolina flour (pasta flour)
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1/2 cup grated Parmesan cheese
3 large eggs (whisk in 1 at a time)
1/4 teaspoon ground nutmeg
Salt and pepper
1/3 cup grated Parmesan cheese
Preheat oven to 400°F.
Butter 11x7x2-inch glass or ceramic baking dish.
In large saucepan, bring to a boil milk, water, butter, and salt. Reduce heat to medium. Gradually whisk in semolina flour, then whisk until mixture is thick and smooth, about 5 minutes. Whisk in spinach, Parmesan cheese, eggs, nutmeg, salt, and pepper. Pour mixture into prepared baking dish; smooth top and sprinkle with 1/3 cup grated Parmesan cheese.
Bake gratin until puffed and golden, about 40 minutes. Cool 10 minutes before serving.