Recipe: End Zone Calzones (using hot roll mix)

End Zone Calzones

For dough:
1 package (16 ounces hot roll mix)
1 1/4 cups hot water
2 teaspoons olive oil

For filling:
1/2 cup chopped onion
1 teaspoons minced garlic
1/2 teaspoon crushed red pepper
1 teaspoons butter
1 package (16 ounces) frozen chopped spinach, thawed, squeezed dry
3 cups (12 ounces) Monterey Jack cheese, shredded
1 cup (4 ounces) Parmesan cheese, shredded
1/2 cup sour cream

For garlic butter:
2 teaspoons butter
1/2 teaspoon minced garlic
1/4 cup shredded Parmesan cheese

For filling:
Saute onion, garlic and red pepper in butter in medium skillet until tender, about 5 minutes. Stir in spinach, cheeses and sour cream; remove from heat.

Preheat oven to 375F.

Make hot roll mix according to package directions for pizza, replacing egg and butter with hot water and olive oil. Let dough stand 5 minutes.

Divide dough into 8 pieces. Roll each piece into an oval about 5 x 7 inches.

Place 1/2 cup cheese filling in center of oval; bring up edges and seal securely. Transfer calzone to a lightly greased baking sheet, placing seal side up to form a "football" shape. Repeat with remaining dough and filling. Set calzones in warm place to rise, covered with towel, 25 minutes.

Bake until lightly browned, about 20 minutes.

For garlic butter:
In a small skillet, heat butter and garlic over low heat until butter is melted and garlic is tender, about 3 minutes.

Remove calzones from oven when lightly browned. Brush hot calzones with garlic butter and sprinkle each with 1/2 tablespoon Parmesan cheese.

Return to oven until cheese melts, about 2 minutes. Let stand 5 minutes before serving.

To Make Ahead:
Calzones can be baked and refrigerated up to 2 days in advance. Reheat at 350F until hot, about 20 minutes.

Servings: 8
Source: American Dairy Association