Serve fresh from the oven with extra hearty tomato sauce as a dip.
Creamy Spinach and Frikkadel Calzones
Ingredients
- 350g Eskort Mini Frikkadels
- 250ml (1 cup) Hearty Tomato Sauce
- 125ml (½ cup) leeks, chopped
- 250g cream cheese
- 500ml (2 cups) baby spinach
- 15ml (1 tbsp) flour
- 30ml (2 tbsp) olive oil
- 2 rolls store-bought shortcrust pastry
- 1 egg, beaten
- Salt and pepper, to taste
Method
- Preheat the oven to 190°C.
- Creamy Spinach & Frikkadel Filling
- Add olive oil to a frying pan set over a moderate heat.
- Fry the frikkadels and leeks until the frikkadels are cooked.
- Add the hearty tomato sauce and spinach, and mix well.
- Remove from the heat, add cream cheese and flour, and mix to combine.
- Refrigerate the saucy frikkadels until needed.
- Calzone
- Roll out the pastry on a flour-dusted surface and cut out four saucer-sized circles.
- Remove the saucy frikkadels from the fridge and place five with sauce on half of each circle.
- Brush the edges of the pastry with beaten egg, then close and pinch the edges of the pastry to seal.
- Brush the calzones with egg and bake for 15 minutes until the pastry is golden.
Serve
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