Bowtie Pasta with Mushroom Sauce
Easy
Escarole and Ricotta Calzones
Escarole isn’t boring anymore. With a little imagination, the right complementary ingredients, and a good commercially prepared puff pastry like Dufour, these delicious turnovers are a refreshing change from the more common meat-filled ones. And healthier, too. Spinach can also be substituted for escarole.
Makes 8 Turnovers.
Ingredients
- 1/4 cup Filippo Berio Extra Virgin Olive Oil
- 2 sprigs thyme
- 2 cloves garlic, minced
- 1/2 teaspoon dried hot pepper flakes
- 1 head escarole, well cleaned and coarsely chopped
- 1/2 cup white wine
- Salt and pepper to taste
- 1 pound fresh ricotta cheese, well drained
- 1/2 cup grated Parmigiano Reggiano cheese
- 1/2 cup shredded Italian Fontina cheese
- 2 sheets puff pastry sheets, thawed
- Ingredients
Directions
- Heat the olive oil in a 12-inch sauté pan until it is fragrant. Add the thyme and press on it with a wooden spoon to release its flavor. Remove the thyme and discard. Add the garlic cloves and cook just until they are transparent. Stir in the hot pepper and the escarole and stir quickly to wilt the escarole.
- Add the wine, cover the pan and cook until the wine has evaporated. Transfer the mixture to a bowl and allow to cool. Stir in the ricotta, Parmigiano and Fontina cheeses and blend well. Salt and pepper to taste. Set aside.
- Preheat the oven to 375°F.
- Roll out each of the puff pastry sheets to a 14-inch square and cut into 4 equal pieces; place a generous 1/2 cup of the filling in the center of each square; fold over to make a turnover. Pinch edges closed and crimp all around the edges with a fork.
- Place on a parchment-lined baking sheet, spacing the turnovers an inch apart. Bake for 25 minutes or until nicely browned; serve warm.
- Having a party? Make these in a mini appetizer size!
- Dufour pastry is available in specialty stores or from www.dufourpastrykitchens.com.
This recipe was featured on Season 18 - Episode 1810.
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Comments
JOE AMORESE
This recipe states to preheat the oven to 375 degrees but in the video, Mary Ann says 425 degrees. Which is it?
jan
I’m looking for recently-aired recipe for whole wheat pizza crust, topping was cheese and olives, and then 1/2 of crust was made into calzones. HELP!!! What is the recipe??
Francine
I would think it would be 375 only because the filling is already cooked and puff pastry is different than pizza dough, it’s much lighter and would likely burn at a high temperature.
Francine
Yes I would use the lower 375 oven temp, because the filling is already cooked and cooled before adding it to the puff pastry, therefore your only heating the inside of the canlzone and cooking the puff pastry, and because the puff pastry is thinner and more delicate/flaky then regular pizza dough , I would think the puff pastry would burn at a higher temperature. Hope you can understand my way off thinking. I’m going to try it and I’ll let you know how it turns out. Have a nice evening.
Francine
Yes I would use the lower 375 oven temp, because the filling is already cooked and cooled before adding it to the puff pastry, therefore your only heating the inside of the canlzone and cooking the puff pastry, and because the puff pastry is thinner and more delicate/flaky then regular pizza dough , I would think the puff pastry would burn at a higher temperature. Hope you can understand my way off thinking. I’m going to try it and I’ll let you know how it turns out. Have a nice evening.