Cheesy Spinach And Olive Calzone Recipe

About this recipe

A delicious eggetarian dinner option featuring a cheesy spinach filling with black olives and mushrooms, wrapped in golden-brown dough. Perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 5Ltr Vittorio Pomace Olive Oil
• 1 pack (1 kg) Amul Diced Cheddar
• 1 pack (500 g) Milky Mist Shredded Mozzarella Pizza Cheese
• 125 g White Shimeji Mushroom (Anabe)
• 275 g Unroll All Butter Puff Dough Sheet Squares
• 100 g Baby Spinach
• 100 g Zoff Garlic Powder

Instructions

1. 1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. 2. Thaw 3 cups of frozen spinach, squeeze out excess water, and place it in a large mixing bowl.
3. 3. Add 1/4 cup olive oil, 2 teaspoons garlic powder, 1 cup shredded cheddar cheese, 1 cup shredded mozzarella cheese, 1/2 cup sliced black olives, and 1 cup chopped mushrooms to the bowl. Mix everything thoroughly with a fork.
4. 4. Roll out 2 pounds of dough into 6-inch circles on a floured surface.
5. 5. Spoon the spinach mixture onto one half of each dough circle, leaving a small border around the edges.
6. 6. Fold the dough over the filling to form a half-moon shape and press the edges together to seal. Use a fork to crimp the edges for a decorative touch.
7. 7. Place the calzones on the prepared baking sheet and bake for 20-25 minutes, or until the dough is golden brown and cooked through.
8. 8. Remove from the oven, let cool slightly, and serve warm.