Homemade Calzones with Caramelized Onions, Spinach, Kalamata Olives and Chao Slices
Recipe type: Entree, Pizza
Cuisine: Italian
  • For the pizza dough
  • 1 packet (2 ¼ tsp.) active dry yeast
  • 1 tsp. sugar
  • 1 cup warm water
  • 3 cups all-purpose flour
  • 2 tsp. garlic powder
  • 2 tsp. dried oregano
  • 1 tsp. kosher salt
  • 1 Tbs. olive oil
  • For the filling
  • 2 Tbs. olive oil
  • 2 large onions, thinly sliced
  • 6 cups fresh, chopped spinach
  • 3 garlic cloves, minced
  • 3 Tbs. Kalamata olives, sliced
  • ½ tsp. black pepper
  • A pinch of nutmeg
  • Kosher salt to taste
  • 12 slices Chao Original cheese
  • Cooking oil spray
  • Marinara sauce, for dipping
  1. To make the pizza dough:
  2. In a mug, mix the yeast and sugar with the warm water. Set aside and allow to foam.
  3. In a large bowl, mix together the flour, garlic powder, oregano and salt.
  4. Add the oil and the yeast mixture. Mix until the ingredients are well-combined.
  5. Knead for about 5 minutes or until you have a smooth dough.
  6. Form the dough into a ball and place into an oiled bowl. Cover with plastic wrap and a warm, damp cloth. Allow to rise for 1 hour or until doubled in size.
  7. Punch the dough down and knead again.
  8. Separate the dough into 6 equal round pieces and let them rest for 10 minutes.
  9. Sprinkle flour on a work surface. Roll each ball of dough into a circle for each calzone.
  10. To make the filling:
  11. In a large skillet, heat the oil over medium-high heat. Add the onion slices and cook for 4 minutes until they soften.
  12. Reduce the heat to medium-low and cook, stirring often, until the onions caramelize, about 15-20 minutes. They will turn light brown and reduce in size.
  13. Add in the chopped spinach and the garlic and cook until the spinach just wilts.
  14. Mix in the olives and the seasoning. Turn off the heat. Transfer to a bowl and set aside.
  15. To assemble the calzones:
  16. Preheat the oven to 450 degrees. Line baking sheets with parchment paper and spray them with cooking oil.
  17. For each calzone, lay a circle of dough on the work surface. Dip your finger in water and wet the perimeter of the dough.
  18. On one half of the circle, place 2 slices of Chao cheese. Top with ⅓ – ½ cup of the filling.
  19. Fold the other half of the dough over the filling. Press the edges of the dough together to form a semi-circle. Using a fork, press the tines into the dough along the edge to seal the calzone. Repeat with the rest of the dough.
  20. Transfer the calzones to the baking sheets. Spray the tops with cooking oil.
  21. Bake for 20 minutes or until the calzones are golden brown and sound hollow when you tap them.
  22. Cut in half and serve with marinara sauce for dipping.
Recipe by The "V" Word at http://thevword.net/2015/02/homemade-calzones-easy-queso-cheese-sauce-and-a-review-of-field-roast-cheese-slices.html