Three-cheese Spinach Calzones:
- 2 * 2 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
- 6 * 6 green onions, chopped
- 1 * 1 cup part-skim ricotta
- 1 * 1 cup crumbled Gorgonzola or blue cheese (about 4 ounces)
- 2 * 2 cups (packed) grated Fontina (about 8 ounces)
- * Salt and freshly ground black pepper
Mix spinach, onions, ricotta, Gorgonzola, and Fontina in medium bowl to blend. Season with salt and pepper.
Foccacia: Oil a cookie sheet. Roll out dough and place in cookie sheet. Make indentations with your fingertips. Top with desired flavorings and toppings. Let rise in warm place about 1 hour and then bake until golden.
Garlic and Rosemary Focaccia: 6 large garlic cloves, halved lengthwise 1/2 cup olive oil 1 tablespoon coarsely chopped fresh rosemary Coarse salt, for sprinkling Freshly ground black pepper, for sprinkling
Preheat oven to 300 degrees F.
Combine garlic and oil in a very small metal bowl and set on a baking sheet. Bake in lower third of oven for 1 hour. Cool on a rack 30 minutes. Pour oil through a small sieve into another bowl and discard garlic. Roll out the focaccia, drizzle with some garlic oil and sprinkle with rosemary, coarse salt, and pepper, and bake until golden brown.
Thyme Focaccia and Parmesan Focaccia: 2 teaspoons minced fresh thyme leaves 1/2 cup coarsely grated Parmesan Coarse salt for sprinkling Freshly ground black pepper for sprinkling
For thyme focaccia, knead thyme into dough -after 1st rest.
For Parmesan focaccia, sprinkle dough with Parmesan before baking
Sprinkle both doughs with salt and pepper before baking.