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3/28/07 11:28 P

Spinach and Kale, that sounds delicious!

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3/28/07 8:00 A

glad you liked it,,,,,,,,,,,,,,,,,,

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3/28/07 7:54 A

I LOVED THEM!!!!!!!!!!!!!!!

I made the bread dough in my bread machines and I made three humongous calzones(

One was the spinach and kale(everyone loved it).
Then I was a tad concerned my family might not like that so I made one with the spinach and kale and added ground beef and in another I added sausage!

I must admit i never tried kale before. I am sold!!!
Thanks so much!!!!!

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3/27/07 9:16 A

SUPER!!!! I am going to go and get the ingredients this morning! This should take the boredom out of our meals!
Thanks!!!!!!!

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3/27/07 9:11 A

Spinach and Kale Turnovers
From


In addition to being tasty, kale is a good source of lutein, benefitting eye health, and vitamins A and C. Serve as a side dish with steak or roast chicken, or enjoy two turnovers as a meatless entrée. They are great made ahead and brown-bagged; reheat in a microwave or toaster oven.

2 teaspoons olive oil
1 cup chopped onion
1 garlic clove, chopped
3 cups chopped kale (about 1 small bunch)
1 (6-ounce) package fresh baby spinach
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
3/4 cup (3 ounces) crumbled feta cheese
1 (11.3-ounce) can refrigerated dinner roll dough (such as Pillsbury)
Cooking spray
2 1/2 tablespoons grated fresh Parmesan cheese

Preheat oven to 375°.
Heat olive oil in a large skillet over medium-high heat. Add onion; sauté 10 minutes or until tender and lightly browned. Add garlic; sauté 2 minutes. Add kale and spinach; sauté 8 minutes or until kale is tender. Stir in pepper, salt, and nutmeg. Remove from heat; cool slightly. Stir in feta.

Separate dough into 8 pieces. Roll each dough piece into a 5-inch circle. Spoon about 1/3 cup kale mixture on half of each circle, leaving a 1/2-inch border. Fold dough over kale mixture until edges almost meet. Bring bottom edge of dough over top edge; crimp edges of dough with fingers to form a rim.

Place turnovers on a baking sheet coated with cooking spray. Lightly coat turnovers with cooking spray; sprinkle each turnover with about 1 teaspoon Parmesan. Bake at 375° for 18 minutes or until golden brown. Let stand at least 5 minutes before serving; serve warm or at room temperature.

Yield: 8 servings (serving size: 1 turnover)

NUTRITION PER SERVING
CALORIES 184(27% from fat); FAT 5.5g (sat 2g,mono 1.6g,poly 1.2g); PROTEIN 8.1g; CHOLESTEROL 7mg; CALCIUM 110mg; SODIUM 516mg; FIBER 2.7g; IRON 2.3mg; CARBOHYDRATE 25.4g

Liz Zack
Cooking Light, JANUARY 2007


More great recipes and related

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3/27/07 7:20 A

I would love the recipe, too!!!!

I am going to make the below calzone recipe this week.... Thanks so much!!!!!!!

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3/26/07 8:06 P

the board is recipe request and the thread is another recipe kale is a green just like a collard green

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3/26/07 7:48 P

Thank you, Acsails.

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3/26/07 7:39 P

I'll be happy to post that recipe - I'll have time when I get home from work tomorrow (It's a little involved!)

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3/26/07 6:10 P

Joyceann, where did you post it? What does kale taste like? Thanks.

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3/26/07 6:07 P

sorry the board is recipe request then its i made anothr recipe

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3/26/07 6:06 P

i just posted a recipe for spinach and kale turnovers from cooking light on i made another recipe

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3/26/07 5:30 P

Acsails, could you please give me the recipe for the Feta cheese and spinach calzone. It sounds awesome. I don't get Cooking Light anymore. Thank you.

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3/26/07 5:20 P

That sounds good!


Edited by: MELISSIAG at: 3/26/2007 (17:25)

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3/26/07 4:04 P

i love the cooking light magazine

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3/26/07 3:58 P

Thanks, I haven't looked at my issue yet.

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3/26/07 3:46 P

There is a good recipe for a spinach & feta calzone in the new issue of Cooking Light magazine which isn't hateful - calorie wise. I plan on trying it this weekend when I have time to make dough, etc. Looks good though!

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3/26/07 3:41 P

Thanks, I think I will try this with some whole wheat bread dough that I made and froze.

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3/26/07 3:39 P

Thanks for sharing the recipe. I'm always up for something new.

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3/26/07 3:10 P

Hey everybody. I made the best calzones Friday night. Although they are somewhat fattening compared to what we should be eating. Yikes! They are so good and I think that it's ok to splurge once in a while. So, here's the recipe:

1 medium white onion
1 red bell pepper
1 green bell pepper
2 large white mushrooms
dash of salt and pepper
1/2 tsp. fresh oregano, finely chopped (dried is ok too)
1/2 lb. turkey sausage
1 package Pillsbury Pizza Dough (by the biscuits in the store)
1 6 oz. can of italian seasoned tomato paste
1 egg
1/2 tsp. water

In a skillet, sautee onions, mushrooms, and bell peppers until soft, about 25 minutes on medium high heat.
In separate pan, brown the sausage, add oregano.
Add sausage to veggies, add salt, pepper, and tomato paste. Mix altogether.
On Baking Pan, lay pizza dough out flat, spread out a little bit. Cut in half short way, so you'll have two pieces. Place half of filling on one end of each piece of dough. Fold other side other and crimp edges, you want all edges to be sealed to prevent leakage...hehe.
In bowl make egg wash (egg and 1/2 tsp. water), beat together. Brush egg wash onto tops of calzones.
Place pan in a 400 degree oven. The pizza dough package says to cook the dough for about 8 minutes, but it usually takes about 12-14 minutes or until tops are golden brown.

That's it. Makes two calzones that usually feed about 4.

Hope you enjoy and remember it's ok to splurge once in a while, as long as you don't go too overboard (i.e. eating a whole calzone by yourself!) Hehe... BYE!

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