For y’all that know my Smiles blog, you know that I rarely cook the dish and post same-day.
Call it procrastination (which could – dang it – be accurate in certain circumstances)…
Call it “allowing the recipe to soak in…” (that sounds better to me)…
Call it “overwhelmed by daily life and my real job (real estate)…” (definitely happened before)…
Call it the “lake calling my name…” (well, gosh-durn-it, you know that’s happened before)…
Well, whatever the case, I’m cooking and posting same-day in this instance.
Wanna know why?
Because it was so dang easy and faaaaast!
Makes 6 “mini” calzones.
* 1 canister pre-made pizza dough (refrigerated biscuit aisle)
* 1 package regular spinach, thawed and hand-squeezed to drain excess water
* 8-10 slices bacon, cooked and crumbled
* 1 1/2 cups mozzarella, grated
* 1 cup Gouda cheese (smoked or plain), cut into 1-inch cubes
* 1 generous Tbsp imitation butter, melted
Preheat oven to 350 degrees F.
Using a rolling pin, roll out pizza dough (spread it enough, but not too thin where it punctures easily). Cut into sixths.
Combine the drained spinach, bacon pieces and cheeses. Mix thoroughly (I had to do this with my hands for the best results).
Place one of the pieces of pizza dough on your cutting board. Drop a generous dollop (about 1/2 cup or so) of the spinach-bacon mixture in the center of the piece. Fold the bottom of the dough up and over the filling, securing the dough to the other side and rolling the dough up and towards you to seal the edges. Repeat with remaining dough.
Place the calzones in a baking dish sprayed with non-stick spray. Cut 2 small knife holes in each calzone (lets them breathe while baking). Bake, uncovered, for 20 minutes. Brush the butter on top of the calzones and bake another 5 minutes or until golden.
Serve with warmed marinara and/or Ranch for dipping sauce.