Cookbook-200623-Final-Reduced | Page 59

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! 59