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Dairy
Easy
1 Hour
Diets 
This is the perfect dish for a long-Motza’ei Shabbos melaveh malkah. Assemble in advance, freeze, and bake fresh as needed.
Yield: 24 mini calzones
1 package frozen mini pizza rounds, defrosted
3 tablespoons butter, melted
2 (10-ounce) boxes button mushrooms, sliced
2 cubes Gefen Frozen Basil
1 cup Beleaves Frozen Spinach, defrosted and drained
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
3/4 cup shredded mozzarella cheese
1/3 cup feta cheese
1 egg, slightly beaten, for egg wash
minced garlic spice, for sprinkling
2 tablespoons butter, melted
1 onion, diced
14 ounces Tuscanini Crushed Tomatoes
1 cube Gefen Frozen Basil
1 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 tablespoon brown sugar
2 tablespoons cream cheese
Melt the butter in a deep-frying pan over medium-low heat.
Add onion and sauté until translucent.
Then add crushed tomatoes and seasonings.
Cover and allow to simmer for 20 minutes for the flavors to blend.
Add the brown sugar and simmer an additional five minutes.
Add the cream cheese and mix until fully melted and incorporated.
In a deep frying pan, melt the butter, add the sliced mushrooms, and sauté over medium heat until the mushrooms are soft and beginning to brown.
Add basil, spinach, and spices and continue sautéing until most of the liquid has evaporated. Set aside to cool.
Then add the cheeses and mix well to incorporate.
Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
Place pizza rounds onto the prepared baking sheet.
Spoon a generous teaspoon of the cheese mixture onto the center of each dough.
Fold the dough in half and pinch to seal.
Brush with egg white and sprinkle with minced garlic spice.
Bake for 15 minutes until golden on the edges.
Serve with warm cream sauce.
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