Spinach and Mushroom Calzones (homemade hot pockets!)
A delicious homemade calzone, freezable for a quick lunch. Puff pastry is used for the crust, with spinach, mushrooms, and mozzarella for the filling, served with a side of marinara.
Saute mushrooms in olive oil in a large skillet over medium-high heat, until liquid releases and evaporates and mushrooms begin to brown (about 5 minutes)
Add spinach to skillet and allow to wilt; about 2 minutes
Add garlic, allow liquid to evaporate.
Roll puff pastry into a large rectangle and divide into 8 squares
Spoon some of the mushroom/spinach mixture into the center of each square, topped by a slice of mozzarella cheese
Fold the puff pastry dough over and seal with the tines of a fork
Place the assembled calzones on a parchment covered baking sheet; brush with egg mixture
Bake at 350 for approximately 30 minutes, or until golden brown on top
Serve with a side of marinara sauce for dipping
Notes
After baking, allow to cool and flash freeze them before wrapping individually in a paper towel and saran wrap. Grab one and go for lunch, and microwave in the paper towel to prevent it making a mess and drying out while reheating.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.