A great find on a random bread baking website that is a winner. Fairly easy to make, and dough & filling can be made and stored separately a day ahead if you like.
Spinach & Cheese Calzone
Delicious for a satisfying comfort meal, and much better than what you'll get in most restaurants.
Ingredients
Equipment
Method
Dough
- Pulse flour, yeast and salt in food processor until combined, about 5 pulses.
- With processor running, add oil, then ice water, and process until rough ball forms, approximately 30 to 40 seconds. Let dough rest for 2 minutes, and then process for 30 seconds longer.
- Transfer dough to lightly floured surface and knead by hand to form smooth, round ball, about 30 seconds. Place dough -- seam side down -- in a lightly greased large bowl or container; cover tightly with plastic wrap and let rise until doubled in size, 1½-2 hours. (Unrisen dough can be refrigerated for at least 8 hours or up to 16 hours. Be sure to let refrigerated dough sit a room temperature for 30 minutes before shaping for calzone construction.)
Prepare Oven & Baking Parchment
- If planning to bake immediately, adjust oven rack to lower-middle position and heat oven to 500 degrees. Cut two 9-inch squares of parchment paper and set aside.
Prepare Filling
- Combine spinach, ricotta, mozzarella, Parmesan, oil, egg yolk, garlic, oregano, salt, and pepper lakes in a bowl until well mixed. Place covered in fridge.
Prepare Dough for Filling
- Deflate risen dough and transfer to a lightly floured surface. Divide the dough in half and loosely cover one piece with greased plastic. With the remaining half, press and roll into a 9-inch round of even thickness. Transfer to parchment square and reshape as needed. Repeat with remaining dough.
Construct Calzones
- Mix the egg wash ingredients with a fork in a small bowl until completely whipped.
- Spread half of the cooled spinach filling evenly over half of each dough round, leaving a 1-inch border at all edges.
- Brush edges with the egg wash. Fold other half of dough over filling, leaving a ½-inch border of bottom half uncovered. Press edges of dough together, flattening out any air pockets.
- Starting at one end of calzone, place your index finger diagonally across edge and pull bottom layer of dough over tip of your finger and press to seal.
- Using a sharp knife or single-edge razor, cut 5 steam vents about 1½ inches long in the tops of the calzones.
- For a crispier crust, brush the tops of the calzones with some of the remaining egg wash.
Bake Calzones
- Transfer calzones (still on parchment) to a rimmed baking sheet, trimming parchment as needed to fit.
- Bake on lower middle rack of 500 degree oven until golden brown, about 15 minutes, rotating baking sheet halfway through baking.
- Remove calzones from the oven and transfer them to a wire rack, discarding parchment.
- Let cool 10 minutes before serving with a sprinkle of grated Parmesan and a side of heated marinara sauce for dipping, if desired.
You can find the original recipe here:
https://breadillustrated.wordpress.com/spinach-ricotta-calzones/
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