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Ricotta-Spinach Calzones (from Mollie Katzen’s Moosewood Cookbook)
Makes 6 calzones (enough for 6 regular eaters or 3 big eaters)
1 ½ tsp dry yeast
1 T honey
1 cup warm water
1 ½ tsp salt
2 ½-3 cups flour (mix whole wheat and white, or just white)
Soften together the yeast, honey, and water for 5-10 minutes until the yeast bubbles up. Add the salt and flour, then knead 10-15 minutes (by hand, or less if using a stand mixer). Cover, and set in a warm place to rise until doubled in bulk, about 1 hour.
Prepare the filling while the dough rises:
½ pound fresh spinach
2 T butter, very soft
1 clove minced garlic
¼ cup minced onion
½ pound ricotta cheese
1 packed cup grated mozzarella
¼ cup grated parmesan
Salt and pepperSeveral pepperonis (optional)
1. Wash, stem, and finely chop the spinach. Steam it quickly over medium high heat, adding no additional water. When wilted and deep green, it is done and should be removed to a mixing bowl with a slotted spoon.
2. Saute the garlic and onion in half the butter (1 T) until translucent and soft. Add to the bowl with the spinach. Add the cheeses, nutmeg, and remaining 1 T butter and mix well. Add salt and pepper to taste. Reserve pepperonis for the next step.
Make the calzones:
1. Preheat the oven to 450 degrees. Punch down the dough. Divide into six sections and roll or press out into rounds about ¼-inch thick. Fill each with ½ - ¾ cup filling, placing the filling on half of the circle and leaving a ½-inch rim. Tuck in a few pepperonis, if desired. Moisten the rim with water, fold the empty side over, and crimp the edge well with a fork. Prick the top 2-3 times.
2. Bake the calzones on oiled trays for 15-20 minutes, until crisp and lightly-browned.
3. If desired, serve with good marinara or meat sauce for dipping.