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Category: Dinner
Calzones - TastyPlanner.com
Chef: Pat Roberts
I double the dough recipe for one recipe of the filling. I only use 1 tsp of salt. I make around 10 calzone, rather than 6, and I therefore use less filling in each one. I don’t oil the cookie sheet, but I add extra flour to the bottom of each calzone before putting it on the sheet.
Recipe Source: Moosewood Cookbook
Ingredients
1 T dry yeast
1 T honey
1 cup wrist temperature water
1 1/2 tsp. salt
2 1/2 cups flour (mixed whole wheat and white, or just white)
1 lb. ricotta cheese
2 packed cups grated mozzarella
2 cloves crushed garlic
1/2 c. minced onion
1/2 c. freshly grated Parmesan
1 lb. fresh spinach
1 dash of nutmeg
2 T butter
Instructions
The dough:
1. Soften together 1 T dry yeast 1 T honey 1 cup wrist temperature water 2. Add 1-1/2 tsp. salt 2-1/2 – 3 cups flour (mixed whole wheat and white, or just white)
3. Knead 10-15 minutes. Covr and set in a warm place to rise until doubled in bulk (around 1 hour). (Prepare filling while dough rises.) Punch down. Divide into six sections and roll out in rounds 1/4 inch thick. Fill with 1/2 to 3/4 cup filling, placing filling on one half of the circle, leaving a 1/2 inch rim. Moisten the rim with water, fold the empty side over, and crimp the edge with your favorite fork. Prick it here and there.
Bake on an oiled tray in a pre-heated 450 (I use 375) degree oven for 15-20 minutes, or until crisp and lightly browned. Brush each pastry with a little butter as it emerges from the oven. (I don’t do that step.)
The filling:
1. Wash, stem and finely chop spinach. Steam it quickly, on medium-high heat, adding no additional water. When wilted and deep green, it is done and should be removed to mixing bowl with slotted spoon.
2. Saute onion and garlic in butter until translucent and soft.
3. Combine all ingredients, mix well, salt and pepper to taste.
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