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Greek Calzones, Side Salad

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DISCLAIMER:  This recipe may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

Healthy Greek Calzones with a 100% whole grain crust and real food ingredients.  This would be hard to find at a restaurant without refined flour, but you can make it in a snap.

Healthy Greek Calzones

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Healthy Greek Calzones

Greek Calzones, Side Salad

I saw these in the store and they sounded so good, but then the ingredients were a total bummer. Sugar. Maltodextrin. Refined flour. Powdered parmesan cheese. I decided I could do better.
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Recipe by:Heidi Boortz
Servings
4
Servings:

Ingredients

Ingredients

Instructions

    Pizza Dough
    1. Place warm water, honey and oil in the bowl of a stand mixer. Add flour, salt, and yeast, taking care that the yeast and the salt don’t touch. Mix on low 4-5 minutes or until a dough ball forms and cleans the sides of the bowl. Complete calzones as directed below.
    Greek Calzones
    1. Mix parmesan and oregano in a small bowl. Set aside. Prepare dough. Divide into 6 equal portions. Place two portions in a quart sized zip top bag and freeze for later use. Cover remaining portions loosely with foil and set aside. Heat oil in a large skillet. Add onion. Cook until translucent, about 4 minutes. Add tomatoes, olives, artichokes, and spinach. Cook until spinach wilts, about 4 minutes. Remove from heat and stir in cheese, salt, and pepper. Working with one dough portion at a time, roll into a 8 inch circle (or thereabout). Fill 1/2 the circle with about 1/3 c. (heaping) spinach mixture. Fold the other half over the filling, and pinch edges to seal. Place calzone on parchment-lined baking sheet. Repeat with remaining dough portions and remaining filling. Mix egg yolk and water. Using a pastry brush, brush the tops of the calzones with the egg wash. Sprinkle with the parmesan mixture. Bake at 400 for about 10 minutes, or until golden brown.
    Side Salad
    1. Toss vegetables with pine nuts and arrange into 4 bowls. Drizzle with vinaigrette.
    Greek Vinaigrette
    1. Combine all ingredients in a blender. Blend until smooth and creamy. Refrigerate unused portion. Allow to return to room temperature to use again.
    Recipe Notes

    NOTE 1: Regular 100% whole wheat flour works also, but I prefer the texture of the finer grind.

    NOTE 2: Any active dry yeast works here, but I have found the best success with bread machine yeast.

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    Latest Blogs

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    Latest Recipes

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