Mushroom, spinach, onion calzone

for the dough:
1 cup warm water
2 tsp yeast (active dry yeast)
2 tsp kosher salt
2 tbsp olive oil
3 cups whole wheat flour (I used King Arthur organic white whole-wheat flour)

Filling


3 plum tomatoes, diced
¾ cup shredded part-skim mozzarella cheese
2 Tbs. grated Parmesan cheese
2 tsp. olive oil
8 medium onions, thinly sliced
1 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.