Spinach-Cheese Calzone
By Sweet_D
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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