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| Spinach & Cheese Calzones |
Ingredients
Dough
1 cup wrist-temperature water
1 1/2 teaspoons active dry yeast
1 tablespoon honey or sugar
1 1/2 teaspoons salt
2 1/2 to 3 cups flour
olive oil
Method
Place the water in a medium bow. Sprinkle in the yeast; stir in honey [or sugar] until
everything dissolves
Use a whisk to stir in the salt and flour. When it gets too thick to whisk, mix with
one floured hand. Knead in the bowl for about 5 minutes.
Brush a little olive oil over the dough. Cover the bow and let dough rise in a warm
place until doubled in bulk [about an hour]. In the meantime, get your filling ready
Filling
1 tablespoon olive oil
1 cup minced onion
1 lb. fresh spinach leaves, stemmed and minced
salt and pepper
4 or 5 cloves garlic, minced
3 tablespoons fresh minced basil [or 1 tablespoon dried]
1 lb. ricotta cheese
2 cups [packed] grated mozzarella
1/3 cup grated Parmesan cheese
Method
Heat the olive oil in a medium skillet. Add onion and sauté over medium heat until
translucent, 5 minutes. Add spinach, salt and pepper. Cook, stirring over high heat
for several minutes until the spinach wilts. Stir in the minced garlic and basil and
cook 2 minutes.
Put the cheeses in a medium bowl. Add the spinach sauté and mix well. Taste to
correct seasonings
Preheat oven to 450°. Oil a baking tray.
Punch down the risen dough. Divide into six equal portions and roll out on a floured
surface into circles, 1/4 inch thick. Place 1/2 to 3/4 cup filling one half of each of the
circles, leaving a 1/2 inch rim. Use your fingers or a brush to moisten the rim with a
little water. Fold over the empty side and crimp the edges with a fork. Use the fork
then to poke little holes here and there on the top surface.
Arrange the complete calzones on the oiled tray and bake for 15 to 20 minutes or
until crisp and lightly browned [Optional: brush each pastry with a little melted butter
or olive oil during the last 5 minutes of baking. Serve hot.
Sometimes I serve these with a little pasta sauce on the side and/or with a nice green
salad
Dough
1 cup wrist-temperature water
1 1/2 teaspoons active dry yeast
1 tablespoon honey or sugar
1 1/2 teaspoons salt
2 1/2 to 3 cups flour
olive oil
Method
Place the water in a medium bow. Sprinkle in the yeast; stir in honey [or sugar] until
everything dissolves
Use a whisk to stir in the salt and flour. When it gets too thick to whisk, mix with
one floured hand. Knead in the bowl for about 5 minutes.
Brush a little olive oil over the dough. Cover the bow and let dough rise in a warm
place until doubled in bulk [about an hour]. In the meantime, get your filling ready
Filling
1 tablespoon olive oil
1 cup minced onion
1 lb. fresh spinach leaves, stemmed and minced
salt and pepper
4 or 5 cloves garlic, minced
3 tablespoons fresh minced basil [or 1 tablespoon dried]
1 lb. ricotta cheese
2 cups [packed] grated mozzarella
1/3 cup grated Parmesan cheese
Method
Heat the olive oil in a medium skillet. Add onion and sauté over medium heat until
translucent, 5 minutes. Add spinach, salt and pepper. Cook, stirring over high heat
for several minutes until the spinach wilts. Stir in the minced garlic and basil and
cook 2 minutes.
Put the cheeses in a medium bowl. Add the spinach sauté and mix well. Taste to
correct seasonings
Preheat oven to 450°. Oil a baking tray.
Punch down the risen dough. Divide into six equal portions and roll out on a floured
surface into circles, 1/4 inch thick. Place 1/2 to 3/4 cup filling one half of each of the
circles, leaving a 1/2 inch rim. Use your fingers or a brush to moisten the rim with a
little water. Fold over the empty side and crimp the edges with a fork. Use the fork
then to poke little holes here and there on the top surface.
Arrange the complete calzones on the oiled tray and bake for 15 to 20 minutes or
until crisp and lightly browned [Optional: brush each pastry with a little melted butter
or olive oil during the last 5 minutes of baking. Serve hot.
Sometimes I serve these with a little pasta sauce on the side and/or with a nice green
salad
