Spinach Calzone
MAIN DISH: VEGETARIAN
Contributed by William Hoge
Instructor of Radiology at BWH
MR Physics group, MGH
Polimeni/Setsompop Group
Ingredients
For the crust:
1 cup of warm water (the temperature of a comfortable bath)
1 tsp [or 1/2 a packet] of active dry yeast
1 tsp of sugar
1/2 cup of olive oil
2 cups all-purpose/white flour
1 cup whole wheat flour
dash of garlic powder (optional)
For the filling:
8-12 oz of fresh spinach (I usually buy bagged, pre-washed baby
spinach, but any fresh spinach will work)
1 large garlic clove, minced
1-2 tbl of olive oil
8 oz of shredded mozzarella cheese
A "pizza screen" (preferably) or a large baking sheet.
Pre-heated oven, 450° (F).
This recipe tastes great but is also incredibly versatile. It's easy to
double for a larger serving, and also keeps well in the fridge after its
baked. The filling stays warm for a long time, until it’s cut, so it makes
for a good appetizer. It's also easy to pack for lunches and tastes almost
as good cold as it does warm. The dough also makes a good pizza crust
or focaccia base, depending on what’s in the pantry/fridge at the
moment.
Method
1. For the filling, soak the minced garlic in the 2 tbsp of olive oil in a
large saucepan for a few minutes. Then add the spinach, cover
loosely, and wilt under low heat, while gently turning occasionally.
2. Once wilted, squeeze out the remaining liquid using a spatula, and
set aside to cool a bit.
3. To form the dough for the crust, start with a medium mixing
bowl or large measuring cup and stir together the warm water,
yeast, and sugar. Separately, mix the flours and garlic powder
together in a big bowl.
4. Once the yeast mixture has proofed (bubbles start to appear at the
surface), slowly add the 1/4 cup olive oil and the yeast mixture to
the dry mix. Start with a small well in the middle of the flour, add
oil to the well, and then slowly add the water, stirring constantly
until combined. Knead the dough until smooth, about 5-10
minutes. The dough is ready when it's smooth, soft, and elastic. It
shouldn't be sticky or dry, so add small amounts of flour or water
as needed to correct. (I find different brands of flour need different
amounts of water.)
5. Roll the dough out into two 12" crusts, or 1 large crust. Add the
shredded cheese to the wilted spinach and mix thoroughly with a
fork and spatula. Spread out the filling on one half of the rolledout
dough, then fold the dough over to make a closed half-moon
shaped calzone. Fold the bottom edge over the top edge slightly
and press the edges together to seal. Dust lightly with flour, to
prevent sticking to the baking sheet.
6. Move the calzone to the baking sheet by flipping it over, placing
the floured side down. Poke holes in the top with a fork, or slice
strategically, to allow steam to escape as it cooks. Bake in a
preheated oven at 450° (F) for 8-10 minutes, or until the top crust
takes on a golden-brown color.
This is my family's favorite comfort food,
commonly requested for the kid's birthday dinners
and often served for guests. As a kid, I hated
cooked spinach. But add a bit of cheese and garlic
to it ... Voila!
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