Spinach & Cheese Calzone

Delicious for a satisfying comfort meal, and much better than what you'll get in most restaurants.

Course: Main Dish

Cuisine: Italian

10 oz frozen chopped spinach, thawed & squeezed dry or 1.5 lbs fresh spinach cooked, cooled & squeezed dry
8 oz whole milk ricotta cheese
4 oz shredded mozzarella cheese (approx 1 cup)
1 oz Parmesan cheese, grated (approx ½ cup)
1 tbsp olive oil
1 large egg yolk
2 cloves garlic, minced
1½ tsp minced fresh oregano or ½ tsp dried oregano
¼ tsp salt
⅛ tsp red pepper flakes

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.)

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.

Combine spinach, ricotta, mozzarella, Parmesan, oil, egg yolk, garlic, oregano, salt, and pepper lakes in a bowl until well mixed. Place covered in fridge.

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.

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.

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.