Recipe of the Week: Spinach, Ricotta and Pine Nut Mini Calzones plus Bacon-Wrapped Artichokes
Need a few new appetizers for your New Year’s party? Send out your invitations and start cooking these little bites packed with irresistible flavor. You can make both recipes ahead and even freeze them, defrost in the refrigerator and bake them right before you serve them to your guests. (Chef tip: When having a party consider serving 5-7 appetizers for a cocktail party and 2-3 appetizers for a sit down dinner party.)
Spinach, Ricotta and Pine Nut Mini Calzones
Makes 12-16 pieces
1 sheet puff pastry, thawed
2 tablespoons extra virgin olive oil
1 cup fresh spinach, chopped
1 cup ricotta cheese, well drained
1 clove garlic, minced
1 teaspoon pine nuts
Salt and pepper
1 cup shredded mozzarella
Egg wash
Roll puff pastry to half its thickness, cut into three-inch circles with the aid of a cookie cutter. You should be able to get 12-16 pieces from each sheet.
Saut spinach, mushroom and garlic in olive oil until soft. Add pine nuts, salt and pepper, continue cooking until spinach wilts. Place vegetable mixture onto dough. Top with shredded mozzarella. Fold dough in half, enclosing the filling and crimp the edges with a fork to seal. Place on a baking sheet pan lined with parchment paper. Brush each calzone with egg wash.
Bake at 400?F for 12-15 minutes, or until golden brown.
Bacon-Wrapped Artichokes
Makes 16 pieces
8 slices bacon, cut in half
16 frozen artichoke hearts, thawed
Black pepper, as desired
16 toothpicks
Pre-heat oven to 350F. Line a baking sheet with foil. Wrap each artichoke heart with half a slice of bacon and secure with a toothpick. Once all are wrapped, sprinkle with black pepper.
Bake for five minutes. Use toothpicks to turn onto another side and bake an additional five minutes. Continue to move the artichokes around a third time if necessary until bacon is crispy on all sides.
Cool for at least five minutes before serving.