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Spinach-Cheese Calzone

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Ingredients

  • The Dough:
  • 1 cup wrist temp water
  • 1 1/2 tsp active dry yeast
  • 1 tbs honey or sugar
  • 1 1/2 tsp salt
  • 2 1/2 to 3 cups flour
  • olive oil
  • The filling:
  • 1 olive oil
  • 1 cup minced onion
  • 1 lb. spinach, stemmed and minced
  • 1/2 tsp salt
  • lots of black pepper
  • 4-5 cloves garlic, minced
  • 1 tbs dried basil, or 3 tbs fresh
  • 1 lb ricotta or cottage cheese
  • 2 cups (packed) grated mozzarella
  • 1/4 cup grated parmesan

Details

Servings 6

Preparation

Step 1

THE DOUGH:
Place the water in med-sized bowl. Sprinkle in the yeast and stir in the honey until everything dissolves.

Use a whisk to stir in the salt and flour. When it gets too thick to whisk, mix with floured hand. Knead in the bowl for about 5 min.

Brush a little olive oil over the dough, cover with a damp cloth, and let it rise in a warm place until doubled in bulk (about 1 hr). In the meantime you can get the filling ready.

Note, I increase the dough ingredients by about 1/4 to make 8 calzones instead of 6.

The dough can also be made in advance and refrigerated or even frozen. Let come to room temp before assembling, then knead for a few minutes to warm it up.

THE FILLING:
Heat the olive oil in a med sized skillet. Add onion and saute for 3-5 min.

Add spinach, salt and pepper, cooking over high heat for several minutes until the spinach wilts. Stir in the garlic and basil and cook for about 2 more minutes.

Place the cheese in a medium bowl. Add the spinach saute and mix very well.

TO ASSEMBLE:
Preheat oven to 450 degrees. Oil a baking tray.

Punch down the risen dough. Divide it into 6-8 equal sections. Roll each piece out on a floured surface into circles 1/4 inch thick.

Place 1/2 to 3/4 cup filling on one half of the circle, 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. Then use the fork to prick little holes here and there on the top surface.

Arrange completed calzones on the tray and bake for 15-20 minutes, or until crisp and lightly browned. During the last 5 minutes you can brush olive oil over the top.

Alternate filling: thick slices of fresh tomato with mozzarella and pesto. If you don't have pesto made, just add a few cloves of sliced garlic, some freshly minced basil, and a drizzle of olive oil.



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