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Cheese & Spinach Stuffed Calzones

with Tomato Dipping Sauce

Cooking time

45 minutes

Servings

4

Calories

720 /serving

The calzone, a classic Italian street food, combines pizza dough stuffed with traditional pizza ingredients, all wrapped up in a portable handheld delight! In our version, we pack pizza pockets full of bocconcini cheese, spinach and onions, all seasoned with a sublime spice mix that has been blended to evoke the taste of rosé sauce. If that doesn’t sound mouth-watering enough already, just wait until you taste the tomato, basil and Parmigiano Reggiano dipping sauce!

We will send you:

  • 170g Baby spinach
  • 2 Garlic cloves
  • 1 Onion (or shallot)
  • 1 Bunch of basil
  • 400ml Tomatoes (canned)
  • 30g Parmigiano Reggiano
  • 200g Bocconcini
  • 737g Pizza dough
  • 9g Rosée sauce spice blend (salt, garlic powder, basil, sugar, carrot, tapioca, onion, cayenne sauce, sunflower oil, oregano, ground fennel, chives, ground chili peppers)

  • You will need:

    Medium pan
    Sheet pan
    Olive oil
    Salt & pepper
    Rolling pin
    Parchment paper
    Total Fat
    25 g
    Saturated Fat
    10 g
    Sodium
    1230 mg
    Total Carbs
    95 g
    Sugars
    8 g
    Protein
    25 g
    Fibres
    7 g
    Preparation
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    Mise en place
    Preheat the oven to 425°F. Mince the garlic. Peel, halve and thinly slice the onion. Cut the pizza dough into 4 equal pieces. Quarter the bocconcini cheese balls. Pick the basil leaves off the stems.
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    Cook the spinach
    In a medium pan, heat a drizzle of olive oil on medium. Add ½ the onions and cook, stirring frequently, 2 to 3 minutes, until softened. Add the spinach; season with ½ the spice blend and S&P. Cook, stirring frequently, 1 to 2 minutes until the spinach has wilted. Transfer to a bowl and reserve the pan.
    a picture
    Assemble the calzones
    Using your hands or a rolling pin, stretch or roll each piece of dough on a parchment-lined sheet pan to make ¼-inch-thick circles. Divide the spinach mixture between the dough rounds and top with the bocconcini and ½ the basil (roughly chop before adding). Fold the dough over to make half-moons, pressing out any air around the filling. Pinch the edges of the dough together to tightly seal the dough around the filling.
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    Bake the calzones
    Transfer the sheet pan of calzones to the oven and bake, 20 to 25 minutes or until cooked through (check the bottoms of the calzones to make sure they are not browning too quickly). Remove from the oven and let stand for at least 5 minutes before serving.
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    Make the tomato dipping sauce
    While the calzones cook, in the reserved pan, heat a drizzle of olive oil on medium. Add the remaining onions and cook, stirring frequently, 1 to 2 minutes, until softened. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the canned tomatoes, remaining basil (roughly chop before adding) and remaining spice blend. Cook, stirring occasionally, 12 to 15 minutes, until the sauce has slightly thickened. Remove from the heat and stir in the Parmesan; season with S&P to taste.
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    Plate your dish
    Divide the finished calzones between your plates. Serve the tomato dipping sauce on the side. Bon appétit!