BBS:      TELESC.NET.BR
Assunto:  Spinach & Tofu Calzone
De:       Ben Collver
Data:     Tue, 31 Mar 2026 07:11:18 -0700
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spinach & Tofu Calzone
 Categories: Italian, Pizza
      Yield: 4 Servings
 
      1 c  Spinach; cooked or thawed;
           - squeezed dry
      1 c  Cannellini beans;
           - cooked or canned,
           - drained & mashed
           Salt
           Black pepper; freshly ground
      1 tb Olive oil;
           - plus more for brushing
      3 cl Garlic; minced
     16 oz Extra-firm tofu;
           - drained & crumbled
      1 tb Fresh basil; minced -OR-
  1 1/2 ts Dried basil
      1 ts Fresh oregano; minced -OR-
    1/2 ts Dried oregano
           Traditional pizza dough
 
  Preheat oven to 375?F.
  
  In a blender or food processor, combine the spinach, cannellini
  beans, and salt & pepper to taste. Blend until smooth and set aside.
  
  Heat the olive oil in a medium-sized skillet over medium heat. Add the
  garlic and cook until fragrant, about 30 seconds. Add the tofu, basil,
  oregano, and salt & pepper to taste. Cook, stirring, until any liquid
  evaporates, about 5 minutes. Remove from the heat and stir in the
  spinach mixture. Taste and adjust the seasonings, then set aside to
  cool.
  
  Punch the dough down and divide it in half. On a lightly floured work
  surface, roll out each piece into a 12" circle. Divide the filling
  equally between the dough circles, placing it on only half of each
  circle and leaving a 1" border at the edge. Fold the empty half of
  the dough circle over the filling and press down along the edges with
  your fingers, then crimp with a fork to seal.
  
  Lightly oil a pizza pan or baking sheet and place the calzones on it.
  Use a sharp knife to slash them 2 or 3 times on top to allow the
  steam to vent, and brush the tops with a little oil. Bake until the
  crust is golden brown, about 30 minutes. Let stand at room
  temperature for 10 minutes before serving.
  
  Recipe by Vegan Planet by Robin Robertson
 
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