I'm so sorry I've been missing. My camera is having issues :(
I think the shutter may be broken, but I'm not sure. I have to take it in to Wolf Camera next week and get in checked out. The lighting is off and it's not taking very good/bright pics. Bear with me, it will get better (hopefully)!
A few days ago, I needed to use up some veggies. We are heading to Mississippi tomorrow (my first time!) for Amanda's wedding, and I didn't want them to go bad. A veggie calzone was the answer!
The pups were thrilled about the idea :)
First, I lined up my veggies of choice, and got to cooking then in a little olive oil.
Once the broccoli started to break down, I added in half the bag of spinach. Don't worry, it will cook down in no time!
See? Isn't that crazy? That's why frozen spinach in a box is the best value in the grocery store.
Next, roll out HALF of your favorite pizza crust, and brush one side with pesto.
Now it's time to fill 'er up! I started with shredded mozzarella, then the veggies, then crumbled feta and more mozzarella on top.
Fold over the top and seal the edges with your fingers or with a fork. Make sure to slice a few slits in the top, so that it is well ventilated.
At this point, you can brush the top of the calzone with butter (I highly recommend that!), or just pop it into the oven for about 15 minutes at 350-400 (depending on crust).
I served mine with some warm marinara for dipping....it's SO good!
SPINACH, FETA, AND BROCCOLI CALZONE
1/2 prepared pizza dough of choice (I use TJs whole wheat)
1 cup shredded mozarella
1/4 cup crumbled feta
1/2 cup broccoli florets
1/2 of a small bag of spinach
2 tbs olive oil
1 clove garlic, minced
2 tbs pesto
Roll out pizza crust and brush one half with pesto. Meanwhile, cook broccoli and garlic in olive oil until amost soft, then add in spinach and let wilt for about 2 minutes. Season with salt and pepper.
Top pesto with 1/2 of mozzarella cheese, then veggies, then feta and remaining mozzarella. Press edges with fingers to seal, or use a fork to do so. Cut two slits in the top and bake for 15 minutes at 375. Serve with warm marinara for dipping.