Wednesday, December 26, 2012
Spinach, Broccoli & Meatball Braided Calzone
One Year Ago Today Vegetable Yellow Curry
Two Years Ago Today Peanut Butter Basil Truffles
Baby spinach, broccoli, vegan meatballs and eggplant marinara sauce stuffed inside fresh pizza dough and braided. Top with tons of garlic, coarse sea salt and sesame seeds before baking and serve this calzone with extra sauce for dipping.
Spinach, Broccoli & Meatball Braided Pizza Bread
1 ball fresh pizza dough
all-purpose or semolina flour, for rolling
2 tbl extra virgin olive oil, plus more for brushing
1 medium yellow onion, small dice
1/2 head broccoli, small florets
salt, pepper, red pepper flakes, to taste
6 oz frozen vegan meatballs, thawed
3 cups fresh baby spinach leaves
6 garlic cloves, minced, divided
1 cup eggplant marinara or your favorite sauce
1 tbl sesame seeds
coarse sea salt, for sprinkling
Unwrap the pizza dough and let sit at room temperature for 15 minutes. Roll out the dough on a floured surface into a rectangle around 12 inches long and 6 inches wide. If the dough keeps shrinking, let it rest again for 10 minutes, then roll out again. Place on a greased baking sheet or pizza stone.
Preheat the oven to 400.
Saute the onion and broccoli florets in olive oil until tender and fragrant, 7 minutes. Season with salt, pepper and red pepper flakes. Add the meatballs and saute until they are lightly browned. Add the spinach and half of the garlic and stir to wilt the spinach. Once the garlic is toasted, after about 2 minutes, add the marinara sauce and remove from the heat.
Use a sharp knife to cut 1" strips into each side of the dough, like I did here with this strudel.
Fill the center high will pizza filling then wrap the dough up, alternating sides until the bread is fully braided.
Brush the top with olive oil and sprinkle with the remaining garlic, sesame seeds and coarse sea salt.
Bake for 25-30 minutes or until golden brown.
Serve with extra sauce for dipping!
2 cups medium diced, peeled eggplant
2 tbl extra virgin olive oil
1/4 cup minced yellow onion
1 tbl dried basil
1/4 tsp red pepper flakes
2 garlic cloves, minced
1-28 oz can tomato sauce
1 tsp organic cane sugar
Place the eggplant in a strainer and sprinkle with salt. Let sit for 15 minutes to allow excess moisture to drain from the eggplant. Pat dry and set aside.
Saute the onion and eggplant in olive oil until the onions are caramelized and the eggplant has started to break down, 15 minutes. Season with salt, pepper, basil. red pepper flakes and garlic. Cook for 2 minutes to toast the garlic.
Add the tomato sauce and sugar and bring to a boil. Reduce to a simmer and cook for 30 minutes, covered.
Taste and adjust seasonings.