Spinach/Cheese Calzones – from the Moosewood Cookbook
Makes six.
DOUGH:
* 1-1/2 teaspoons yeast
* 1 tablespoon honey
* 1 cup warm water (like a warm bath if you test it with a finger–not too hot!)
* 1-1/2 teaspoons salt
* 2-1/2-3 cups flour (you can mix whole wheat and white or just use white)
FILLING:
* 1 lb. ricotta cheese
* 2 cloves garlic, crushed
* 1/2 cup onion, minced
* 1 lb. fresh spinach
* 2 packed cups of grated mozzarella
* salt and pepper to taste
* 1/2 cup freshly grated parmesan
* dash of nutmeg
* 2 tablespoons butter
Dissolve yeast and honey in water and allow to sit for 5-10 minutes until yeast goes all fluffy and smells strong. Stir in the salt. Then add flour until dough feels tacky but not sticky, if that makes sense. Knead for 10-15 minutes. Cover dough and let sit in a warm place to rise until doubled (approx. 1 hour). Make the filling while the dough rises.
Wash, stem and finely chop spinach. Steam or saute it quickly. When wilted and deep green it is done–squeeze out excess water and place in a mixing bowl. Saute the onion and garlic in the butter until they are soft, then add to spinach. Add the remainder of the ingredients, mix well, and add salt and pepper to taste.
Once dough has risen, punch it down and divide into six sections. Roll out into rounds 1/4 inch thick. Fill each round with 1/2-3/4 cup filling–place filling on one half of the circle, leaving a 1/2 inch rim of dough. Moisten the rim with water, fold the other side over the filled side, and crimp edges together with a fork. Prick the calzone in several places.
Place calzones on an oiled baking tray and bake for 15-20 minutes in an oven pre-heated to 450F (about 220C) until crisp and lightly browned. Brush each pastry with a little olive oil or butter as you take it from the oven, if you like.
If you have any extra filling, use it to fill some crepes, place seam side down in a baking dish, sprinkle with grated cheese, and broil until the cheese is melted and crispy. Yummy!
