A super meal for Chez' Super Bowl dining experience... that is what we enjoyed on February 5th and regardless of how the game went, the food was at its finest.We went with an easy to prepare 3-Cheese, Spinach and Crimini Mushroom Calzone along with a killer marinara made from both sun-dried as well as fire-roasted tomatoes. This one is a superb addition to the Chez' Recipe Book and should be added to yours as well.
- Chez
3-Cheese, Mushroom and Spinach Calzone (serves 2)
- 1 tablespoon olive oil plus additional for brushing
- 8-ounce package sliced crimini (baby bella) mushrooms
- 3/4 teaspoon fennel seeds
- 2 garlic cloves, minced
- 1/2 teaspoon dried oregano
- 4 cups (packed) baby spinach
- All purpose flour (for sprinkling)
- 1 13.8-ounce tube refrigerated pizza dough
- 3 tablespoons grated Parmesan cheese, plus additional for sprinkling on finished calzone
- 1 cup grated Fontina cheese
- 1/4 cup whole-milk ricotta cheese
- 1/4 teaspoon dried crushed red pepper
Preparation
Preheat oven to 425°F. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add mushrooms and fennel seeds; sauté until mushrooms are brown, stirring often, about 5 minutes. Add garlic and oregano; stir 1 minute. Add spinach; stir just until wilted, about 1 minute. Transfer to medium bowl. Season with salt and pepper.
Line rimless baking sheet with parchment. Sprinkle paper with flour. Roll out dough on lined baking sheet to 15 x 10-inch rectangle. Sprinkle Parmesan crosswise over half of crust, leaving 1-inch plain border. Top with Fontina, then mushroom mixture, distributing evenly. Spoon dollops of ricotta cheese over; sprinkle with crushed red pepper. Fold plain half of dough up over filling. Crimp edges tightly to seal. Brush with oil.
Bake calzone until puffed and brown, about 18 minutes. Brush with oil, top with additional Parmesan and serve.
Sun/Roasted Marinara (makes about 3 cups)
- 6 oz. can tomato paste
- 6.5 oz. jar sun dried tomato pesto
- 14.5 oz. can fire roasted crushed tomatoes
- 3-4 oz. raisins
- 1 cup chianti
- ½ tsp. minced garlic
- ½ tsp. dried oregano
- 3 tablespoons finely sliced fresh basil
- 1 tsp. fennel seeds
- 1 tsp. red pepper flakes
Preparation
Place raisins in in bowl and soak in Chianti for at least 2 hours.
Place raisin/wine mixture in a food processor and pulse until a smooth puree is obtained.
Place raisin-wine mixture in a medium sauce pan along with the rest of the ingredients and heat over medium-low heat, stirring constantly, about 5-7 minutes, or until the sauce thickens.
Remove from heat and refrigerate for at least 4 hours. Reheat before serving.
