Stand Mixer with Paddle Attachment - Essential for efficiently mixing dough ingredients
Non-Stick Frying Pan - Useful for sautéing red peppers and spinach
Baking Sheet - Perfect for preheating in the oven or baking the finished calzones
Kitchen Scissors - For cutting filling ingredients or opening packages
Rolling Pin (alternative) - For rolling out dough, though less common for calzone making
Kitchen Scale - For precise ingredient measurements in baking or cooking
Rubber Spatula - Useful for mixing ingredients and folding the dough or filling
Baking Sheet with Parchment Paper - For easy transfer of calzones onto a baking sheet without sticking
Kitchen Timer/Oven Thermometer - To ensure precise cooking times and temperatures
1 1/2 tablespoons cornmeal
1 large onion, halved and sliced lengthwise
3 tablespoons extra-virgin olive oil, divided
2 garlic cloves, finely chopped
5 ounces baby spinach (8 packed cups)
4 bottled roasted red peppers, rinsed, patted dry, and cut into 1-inch pieces (1 cup)
12 oil-cured black olives, pitted and coarsely chopped (about 3 tablespoons)
1 pound store-bought pizza dough, thawed
1/2 pound smoked mozzarella, cut into 16 pieces
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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