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This recipe BELONGS to Rachael Ray. It is posted here
for convenience but can be seen on Rachael Ray's site here:
Well, Easter has come and gone but the ham from Easter
dinner hasn't! There are only two of us in our house
and the smallest ham, of the kind we wanted, was nine
pounds! So we went to our problem go-to lady, Rachael
Ray, to discover what treats she had for our leftover ham.
Rachael Ray's
Ham and
Spinach Turnovers with Cider-Mustard Dipper
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Ham and Spinach Turnovers
with Cider-Mustard Dipper
Ingredients
- 2
tablespoons EVOO – Extra Virgin Olive Oil
- 1
medium onion, finely chopped
- 2
cloves garlic, finely chopped or grated
- 2
cups leftover holiday ham, chopped
- 1
10-ounce box frozen spinach, defrosted and
squeezed dry
- Salt
and ground black pepper
- 2
10-ounce tubes refrigerated pizza dough
- 1
egg, beaten
- 2
tablespoons butter
- 2
tablespoons flour
- 1
cup chicken stock
- 1
cup apple cider
- 1
tablespoon grainy mustard
Yields: 4
servings
Preparation
Preheat oven to 425ºF.
Place a medium skillet
over medium-high heat with 2 turns of the pan of
EVOO, about 2 tablespoons. Add the onion and
garlic to the pan, and sauté until the veggies
are tender, 4-5 minutes.
Add the ham and spinach to
the pan, season everything with salt and pepper,
and cook to heat the ham and spinach through,
2-3 minutes. Remove the pan from the heat and
let cool for a few minutes.
While the filling is
cooling, spread the pizza dough out onto the
counter. Cut each in half widthwise and in
thirds lengthwise, making 12 squares total (6
from each dough).
Portion a small scoop of
the ham and spinach filling (about 1/4 cup) onto
the corner of each square. Brush the edges of
each square with a little of the beaten egg and
fold the opposite corner over to close in the
filling and make a calzone. Press the edges to
seal the filling inside and brush the tops
lightly with the remaining egg. Arrange all of
the calzones on a baking sheet and bake until
golden brown, about 15 minutes.
While the calzones are
baking, place a medium saucepan over medium-high
heat with the butter. Sprinkle the flour over
the melted butter and cook for about a minute.
Whisk the chicken stock, cider and mustard into
the pan, and season with salt and pepper. Bring
up to a bubble and simmer until thickened, 2-3
minutes. Reserve warm.
COMMENTS:
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Our market didn't have
the pizza dough in the tubes so we used the
ball of it that comes in the plastic bag.
Do yourself a favor and search for the tube
style. We added quite a bit of time to
this preparation having to fight with the
dough.
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Rachael Ray's finished
product was much prettier but we'll get
better with practice!
-
For baking these, we
decided to use a foil-lined cookie sheet
(for easier clean-up). However, our
turnover completely stuck to the foil. We
made a second batch using parchment
paper...much more successful, no sticking at
all. A Teflon cookie sheet might be
good, too.
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For the first batch,
we cut 6" squares...way too big! The
4-5" squares we made on the second batch
were much better.
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Finally, we LOVED this
recipe...the turnovers have a wonderful
flavor using the pizza dough and the dipping
sauce is just delish!
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