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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Californian
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 2968
% Daily Value**
Total Fat 80g
Saturated Fat 32g
Unsaturated Fat 9g
Cholesterol 133mg
Sodium 2826mg
Total Carbohydrate 416g
Dietary Fiber 20g
Sugars 6g
Protein 138g
Vitamin A  507%Vitamin C  18%
Calcium  219%Iron  161%
Potassium  46%Vitamin E  40%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.


Date Added: June 11, 2009


4 Cups Bread Flour (up to 4)
2 Tablespoons Olive Oil or vegetable oil
2 1/2 Teaspoons Yeast more or less
Teaspoon Salt black pepper
1/2 Teaspoon Oregano dried Pepper
1 1/3 Cups Water 80 deg,(1/3 cups)
10 1/2 Ounces Frozen Spinach (10-oz)
1 Cup Provolone Cheese grated +-
1 Cup Mozzarella Cheese grated +-
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1. Remove dough from machine and roll it into circles of approximately 8 inches.

2. Spread filling on one half of the circle leaving a border around it for closing.

3. Close the calzone by folding the unfilled side on top of the filled side and crimping the edges closed with your fingers or a fork.

4. Place on a lightly greased baking pan. Let rise approx.

5. 30 minutes. Brush lightly with olive oil and bake at 500 degrees for 20-30 minutes or until puffed and golden.

6. (I bake them at 485 degrees for 15 minutes in my oven).

7. The original recipe says to put 1 1/2 to 2 tablespoons each or ricotta and grated mozzarella cheese in each calzone.

8. SPINACH FILLING : Saute thawed spinach in olive oil and garlic powder until all water has evaporated.

9. (I squeeze out excess liquid first) Mix cheeses into spinach.

10. You may substitute frozen chopped broccoli for spinach.

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Dietary Notes:
This recipe is high in Vitamin A with 507% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 18% of your daily recommended intake per serving. This recipe is high in Vitamin E with 40% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Yeast, Gluten, Cheese, Olive Oil allergies.
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