Calzone with Spinach and Three Cheeses using Basic Calzone Dough

(from Lucianolinda’s recipe box)

Source: New York Daily

Categories: Sandwiches- Burgers- Wraps

Ingredients

  • Basic Calzone Dough:
  • 1/2 cup warm (105 degrees) water
  • 1/2 tsp. granulated sugar
  • 1/2 pkg. active dry yeast
  • 2 cups plus 2 Tbsp. unbleached flour, divided use
  • 2 Tbsp. rye flour
  • 1/2 tsp. salt
  • Calzone filling:
  • 1 Tbsp. olive oil
  • 1 1/2 cups cooked fresh spinach, squeezed dry
  • 1 1/2 cups ricotta cheese
  • 3 Tbsp. freshly grated parmesan cheese
  • 1/4 cup pitted and chopped Kalamata olives
  • 1/4 cup minced parsley
  • 1/2 cup shredded prosciutto
  • 1/2 cup grated whole-milk mozzarella
  • 1 egg mixed with 1 Tbsp. water
  • Cornmeal, for baking sheet
  • olive oil, for brushing calzone

Directions

  1. Prepare calzone dough. Combine water and sugar in a small bowl, sprinkle yeast over it, stir to dissolve, set aside in a warm place for 10 minutes.

  2. Reserve 1/2 cup of the unbleached flour. Combine remaining in unbleached flour with rye flour and salt in a large bowl. Stir in yeast mixture and olive oil. Sprinkle reserved 1/2 cup flour over a flat work surface. Turn out dough onto floured surface and knead, slowly, incorporating additional flour. Knead until smooth, about 10 minutes. Pour olive oil into a clean bowl; transfer dough to the bowl and turn to coat all sides of dough with oil. Cover bowl with a dampened kitchen trowel and let dough rise in a warm place for 30 minutes.

  3. Divide dough into 2 equal portions. Working on lightly floured surface, roll out each portion into a round about 1/4 inch thick. Cover rounds with lightly dampened kitchen towel. Rounds are now ready to be filled and baked.

  4. Heat oven to 475 degrees.

  5. In a large bowl, combine spinach, ricotta, parmesan, olives and parsley.

  6. Divide spinach mixture in half; spoon half of it onto half of each round of dough, spreading mixture into a semicircle shape and leaving a clear 1/2-inch border at edge of dough.

  7. Top spinach mixture with prosciutto and mozzarella.

  8. Lightly brush border of dough with some of egg mixture.

  9. Fold each filled round of dough in half over filling; moisten and pinch edges together (or press with tines of a fork) to seal well.

  10. Lightly sprinkle cornmeal over a large baking sheet. Place calzone well apart on baking sheet. Brush tops of calzone with olive oil.

  11. Bake until golden brown, 12 to 15 minute; remove from oven and brush tops again with olive oil. Serve hot or cool slightly before serving.

  12. makes 2 calzones

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