Mushroom, spinach, onion calzone
- Number of Servings: 4
Ingredients
Directions
for the dough:1 cup warm water2 tsp yeast (active dry yeast)2 tsp kosher salt2 tbsp olive oil3 cups whole wheat flour (I used King Arthur organic white whole-wheat flour)Filling3 plum tomatoes, diced� cup shredded part-skim mozzarella cheese2 Tbs. grated Parmesan cheese2 tsp. olive oil8 medium onions, thinly sliced1 Tbs. chopped fresh basil
Drop the yeast into the 1-cup of warm water and let it go to work for a few minutes. It should foam up a little bit. Stir the salt and olive oil into the yeast mixture.
Pour the flour and yeast mixture into a food processor with a dough blade or into a mixer with a dough hook and turn on the machine. (You can also mix up this dough by hand.)
You should end up with a ball chasing itself around the food processor. If the dough is too dry add warm water a teaspoon at a time and if it is too wet add flour 1 teaspoon at a time.
Remove the ball from your food processor and knead into a smooth ball. Put the dough into a large ziplock bag or bowl covered with plastic wrap (put a touch of olive oil in and coat the inside of the bag/bowl first) then leave it in fridge for as little as 1 hour or overnight depending on how much time you have. It will rise on it�s own in the fridge.
1. In large nonstick skillet, heat oil over medium heat. Add onions, sugar and 1/4 cup water, and. cook, stirring frequently, until just beginning to color, about 12 minutes. Add 1/4 tsp. salt and 1/4 cup water, and cook, stirring frequently, until onions are sweet and deep brown, 30 minutes. Cool. Stir in basil and 1/4 tsp. freshly ground pepper.
2. Preheat oven to 450�F. Spray heavy baking sheet with cooking spray. Sprinkle work surface with a little flour. Place dough in center, and roll to coat with flour. Knead dough briefly. Divide dough into fourths, and roll each into a 6-inch round. Place 2 rounds on baking sheet. Evenly divide onion mixture, tomatoes and cheese between 2 rounds. Cover each with remaining 2 rounds. Pinch edges to seal. Brush tops lightly with water. Bake until golden, 15 to 18 minutes. Cool slightly before serving.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LAURENNP422.
Pour the flour and yeast mixture into a food processor with a dough blade or into a mixer with a dough hook and turn on the machine. (You can also mix up this dough by hand.)
You should end up with a ball chasing itself around the food processor. If the dough is too dry add warm water a teaspoon at a time and if it is too wet add flour 1 teaspoon at a time.
Remove the ball from your food processor and knead into a smooth ball. Put the dough into a large ziplock bag or bowl covered with plastic wrap (put a touch of olive oil in and coat the inside of the bag/bowl first) then leave it in fridge for as little as 1 hour or overnight depending on how much time you have. It will rise on it�s own in the fridge.
1. In large nonstick skillet, heat oil over medium heat. Add onions, sugar and 1/4 cup water, and. cook, stirring frequently, until just beginning to color, about 12 minutes. Add 1/4 tsp. salt and 1/4 cup water, and cook, stirring frequently, until onions are sweet and deep brown, 30 minutes. Cool. Stir in basil and 1/4 tsp. freshly ground pepper.
2. Preheat oven to 450�F. Spray heavy baking sheet with cooking spray. Sprinkle work surface with a little flour. Place dough in center, and roll to coat with flour. Knead dough briefly. Divide dough into fourths, and roll each into a 6-inch round. Place 2 rounds on baking sheet. Evenly divide onion mixture, tomatoes and cheese between 2 rounds. Cover each with remaining 2 rounds. Pinch edges to seal. Brush tops lightly with water. Bake until golden, 15 to 18 minutes. Cool slightly before serving.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LAURENNP422.
Nutritional Info Amount Per Serving
- Calories: 536.2
- Total Fat: 20.0 g
- Cholesterol: 1.0 mg
- Sodium: 616.9 mg
- Total Carbs: 72.6 g
- Dietary Fiber: 12.8 g
- Protein: 21.6 g
Member Reviews