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Awesome Summer Recipe!

its_me_susan

Senior Member
Jul 31, 2005
2,053
10
I tried this recipe at my director's suggestion - Yummmmy! It looks so good too. You can use the US & G for the tomatoes... lots of products used.

Greek Islands Pastry
All the Best, page 10

Crust
1 (15 ounce) package refrigerated pie crusts (2 crusts)
1 ounce fresh Parmesan cheese, grated, divided (1/4 cup)

Filling
8 ounces cream cheese, softened
1 (4 ounce) package crumbled feta cheese
1 (10 ounce package frozen chopped spinach, thawed and well drained
1 garlic clove, pressed

Toppings
1 (8.5 ounce) can artichoke hearts, drained, chopped
1 (3.5 ounce) can pitted ripe olives, sliced
1 lemon
1 1/2 teaspoons Pantry Italian Seasoning Mix
3 plum tomatoes, sliced

Preheat oven to 375 degrees F.

Let pie crusts stand at room temperature 15 minutes.

Lightly dust Large Round Stone with flour. Unfold one pie crust and place in center of Baking Stone. Lightly brush with water using Pastry Brush. Using Deluxe Cheese Grater fitted with coarse grating drum, grate half of the Parmesan cheese over crust. Unfold second crust and place over first crust on Baking Stone, matching edges and pressing down to seal. Using Baker's Roller, roll both crusts out together to edge of Baking Stone. Fold 1/2 inch of edge of crust in toward center, forming an even border; press to seal seam.

Using smooth end of pastry tool, form a decorative fluted edge; prick center of crust. Bake 20 to 25 minutes or until golden brown. Remove to Nonstick Cooling Rack. Cool 10 minutes.

For filling, in Classic Batter Bowl, combine cream cheese, feta cheese, spinach and garlic pressed with Garlic Press; mix well using Classic Scraper.

For toppings, chop artichokes using Food Chopper. Slice olives using Egg Slicer Plus. Zest lemon using Lemon Zester/Scorer.

In Small Batter Bowl, combine artichokes, olives, lemon zest, and Seasoning Mix; mix with Mix 'N Scraper.

Using Large Spreader, spread spinach mixture evenly over crust. Spread artichoke topping evenly over filling. Slice tomatoes using Ultimate Slice & Grate fitted with v-shaped blade; arrange in an overlapping circular pattern over topping. Grate remaining Parmesan cheese over tomatoes. Cut into wedges using Chef's Knife.

Yield: 12 servings or 20 sample servings

Nutrients per serving: Calories 290, Total Fat 20 g, Saturated Fat 10 g, Cholesterol 35 mg, Carbohydrate 22 g, Protein 7 g, Sodium 440 mg, Fiber 2 g
 
Last edited:

jenniferlynne

Veteran Member
Jun 29, 2005
1,998
0
You know, I drool over that page every time I pass it. I've always wondered if it was as good as it looked. Thanks for that info.
 

its_me_susan

Senior Member
Jul 31, 2005
2,053
10
jenniferlynne said:
You know, I drool over that page every time I pass it. I've always wondered if it was as good as it looked. Thanks for that info.

I ate leftovers all week and felt like it was something special to nibble on! :)
 
Last edited:

chef_leeanne

Member
Silver Member
Mar 17, 2005
437
0
This recipe came from my 12-hole muffin pan. Calzones taste similar to pizza to me.

Lee Anne
 

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  • ITALIAN SAUSAGE CALZONES.doc
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its_me_susan

Senior Member
Jul 31, 2005
2,053
10
Pastry (pie crust)

Does anyone know how much in advance the crust can be made? I want to bring this recipe and the berry salsa to my son's birthday party....
 

its_me_susan

Senior Member
Jul 31, 2005
2,053
10
its_me_susan said:
I tried this recipe at my director's suggestion - Yummmmy! It looks so good too. You can use the US & G for the tomatoes... lots of products used.

Greek Islands Pastry
All the Best, page 10

Crust
1 (15 ounce) package refrigerated pie crusts (2 crusts)
1 ounce fresh Parmesan cheese, grated, divided (1/4 cup)

Filling
8 ounces cream cheese, softened
1 (4 ounce) package crumbled feta cheese
1 (10 ounce package frozen chopped spinach, thawed and well drained
1 garlic clove, pressed

Toppings
1 (8.5 ounce) can artichoke hearts, drained, chopped
1 (3.5 ounce) can pitted ripe olives, sliced
1 lemon
1 1/2 teaspoons Pantry Italian Seasoning Mix
3 plum tomatoes, sliced

Preheat oven to 375 degrees F.

Let pie crusts stand at room temperature 15 minutes.

Lightly dust Large Round Stone with flour. Unfold one pie crust and place in center of Baking Stone. Lightly brush with water using Pastry Brush. Using Deluxe Cheese Grater fitted with coarse grating drum, grate half of the Parmesan cheese over crust. Unfold second crust and place over first crust on Baking Stone, matching edges and pressing down to seal. Using Baker's Roller, roll both crusts out together to edge of Baking Stone. Fold 1/2 inch of edge of crust in toward center, forming an even border; press to seal seam.

Using smooth end of pastry tool, form a decorative fluted edge; prick center of crust. Bake 20 to 25 minutes or until golden brown. Remove to Nonstick Cooling Rack. Cool 10 minutes.

For filling, in Classic Batter Bowl, combine cream cheese, feta cheese, spinach and garlic pressed with Garlic Press; mix well using Classic Scraper.

For toppings, chop artichokes using Food Chopper. Slice olives using Egg Slicer Plus. Zest lemon using Lemon Zester/Scorer.

In Small Batter Bowl, combine artichokes, olives, lemon zest, and Seasoning Mix; mix with Mix 'N Scraper.

Using Large Spreader, spread spinach mixture evenly over crust. Spread artichoke topping evenly over filling. Slice tomatoes using Ultimate Slice & Grate fitted with v-shaped blade; arrange in an overlapping circular pattern over topping. Grate remaining Parmesan cheese over tomatoes. Cut into wedges using Chef's Knife.

Yield: 12 servings or 20 sample servings

Nutrients per serving: Calories 290, Total Fat 20 g, Saturated Fat 10 g, Cholesterol 35 mg, Carbohydrate 22 g, Protein 7 g, Sodium 440 mg, Fiber 2 g

I want to bring the crust already made.... but they slide. Any ideas? Trying to make the recipe more EXPRESS.... What else should I do to shorten it?
 
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