Monday, March 19, 2007

Spinach Calzone

Since I had leftover Feta from the asparagus pizza, I decided to make spinach calzones the following day. My husband took two of them to work this morning to share with the people in his department-a sure way to make friends at work.

Follow the dough recipe for the asparagus pizza, except quarter it after the hour rise and let sit another ten minutes. Then roll out and use as calzone dough. If you like, a tablespoon of olive oil can be added to the wet ingredients-after the yeast has proofed. Then proceed as before. If you have a pizza dough recipe that you use and like, there’s no reason it cannot be applied to this recipe-just roll it out thin.

For the filling:

2 packages frozen spinach (leaf or chopped) cooked and squeezed dry of any liquid
1 cup parmesan cheese
½ mozzarella
1 cup provolone
1 cup drained cottage cheese or ricotta
feta cheese (as much as you have/like)
1 egg for mixing
1 egg yolk + 1 tablespoon water for wash

Preheat the oven to 375 degrees F. Dust a baking sheet with cornmeal. Roll out the dough, fill and pinch together into pouches. Slit top to let steam escape. Brush with egg wash and then bake until golden brown (about 45 minutes). The calzones may leak a bit, but that should not take much away from their appearance.

Particularly good cold at three in the morning (or so I’m told).

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