Friday, June 17, 2011

Week Two of Trillium!

Mmmmm another delicious haul~! We have a bag of spinach, and a bag of mixed greens, two heads of lettuce, scallions, kohlrabi, kale, cilantro and the cool twisty things are scapes (scapes are to garlic as chives are to onions). Of course I found myself with a plethora of greens still from last week so I started my green smoothie breakfasts and altered a recipe for calzones that incorporated some of the fresh spinach!

Unbelievable Spinach and "Sausage" Calzones (altered from


  • 1 (15 ounce) container ricotta cheese
  • 2 eggs
  • 2 tablespoons Mrs. Dash Italian Medley
  • 3 cups shredded mozzarella cheese
  • 1 cup freshly grated Parmesan cheese
  • 1 package MorningStar Farms Sausage Style Crumbles
  • 1 pound fresh spinach, washed and cut into strips
  • salt and pepper to taste
  • 2 loaves of frozen white bread dough, thawed 


    1. Preheat the oven to 400 degrees F (200 degrees C).
    2. In a large bowl, mix together the ricotta cheese, eggs, Italian Medley, mozzarella cheese, Parmesan cheese and "sausage." Set aside.
    3. Divide each loaf of bread dough into 8 pieces and roll each piece out to about an 8 inch circle. (You may need to let the dough rest in between rolling so it will stop contracting back when you try to roll it out larger) Spoon about 1/4 cup of the ricotta filling onto each circle, add a generous 1/4 cup of the spinach and mix into the cheese filling. Fold over and seal the edges. Place onto a greased cookie sheet.
    4. Bake for 30 minutes in the preheated oven, or until nicely browned on the tops and bottoms.  **We recently got a convection oven, and I found it only took 15 minutes to bake them with the convection fan.**

 Admittedly, these photos were taken the next day. We were too busy enjoying the calzones to stop and take a photo! :) They're great cold, too! I added a few strips of salami to Kendall's and she enjoyed it. I could have easily added more spinach and may even try adding some of the "mixed greens" next time. I always try to make some extra to freeze, but they seldom last that long!

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