Calzone
1 1/3 cups water
2 tablespoons olive oil
2/3 teaspoon salt
1/2 teaspoon oregano
4 cups bread flour
2 1/2 teaspoons yeast
10 1/2 ounces frozen chopped spinach
garlic powder
2 tablespoons olive oil
1 cup Provolone cheese -- grated
1 cup Mozzarella cheese -- grated
Remove dough from machine and roll it into circles of approximately 8 inches.
Spread filling on one half of the circle leaving a border around it for closing.
Close the calzone by folding the unfilled side on top of the filled side and
crimping the edges closed with your fingers or a fork. Place on a lightly
greased baking pan. Let rise approx. 30 minutes. Brush lightly with olive oil
and bake at 500 degrees for 20-30 minutes or until puffed and golden. (I bake
them at 485 degrees for 15 minutes in my oven.) The original recipe says to put
1 1/2 to 2 tablespoons each or ricotta and grated mozzarella cheese in each
calzone.
SPINACH FILLING : Saute thawed spinach in olive oil and garlic powder until all
water has evaporated. (I squeeze out excess liquid first) Mix cheeses into
spinach. You may substitute frozen chopped broccoli for spinach.
AUTHOR: TUDDLES |