Moosewood CalzonesSubmitted by: ERINARLINGHAUS
IntroductionAs in Moosewood Cookbook, but partly whole wheat flour As in Moosewood Cookbook, but partly whole wheat flour
water 1 cup, wrist-temperature
*Whole Wheat Flour, 1.5 cup (remove)
*Wheat flour, white, bread, enriched, 1.5 cup (remove)
Olive Oil, 1 1tsp (remove)
Granulated Sugar, 3 tsp (remove)
Salt 1.5 tsp
Gluten 1.5 tsp
Olive Oil, 2 tbsp (remove)
Salt 1/2 tsp
Onions, raw, 1 cup, chopped (remove)
Spinach, frozen, 1.6 package (10 oz) -- that's a pound to you and me, Russ (remove)
Garlic, 6 clove (remove)
Basil, 1 tbsp (remove)
Ricotta Cheese, whole milk, 1 lb (remove)
Monterey Cheese, 2 cup, shredded (remove)
Parmesan Cheese, shredded, 4 tbsp (remove)
First make dough. Place water in a med bowl, add yeast, sugar; and stir till everything dissolves. Whisk in salt and flour, and when it gets too thick, stir with hand. Knead in bowl 5 min. Brush 1 tsp olive oil over dough, cover, let rise till doubled.
Filling: Saute onion 5 min in 1 Tbsp olive oil. Add spinach (thawed), salt, pepper, garlic, basil, cook a few minutes. Put cheeses in bowl, add spinach saute, mix.
Preheat oven to 450 deg F, oil a tray. Punch down dough, divide into 8 balls, roll out 1/4 inch thick. Fill calzones, fold over, seal with a little water, prick with fork, bake 15-20 min. Brush with 1 Tbsp olive oil last few minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user ERINARLINGHAUS.