MMMMM---------------------------DOUGH--------------------------------
1 1/2 ts Dry yeast
1 tb Honey
1 c Water; wrist-temperature
1 1/2 ts Salt
2 1/2 c Flour; up to 3 c
MMMMM--------------------------FILLING-------------------------------
1 lb Ricotta cheese
2 cl Garlic; crushed
1/2 c Onion; minced
1 lb Fresh spinach
2 c Mozzarella; grated; packed
Salt & pepper
1/2 c Parmesan; freshly grated
1 ds Nutmeg
2 tb Butter
Preparation time: 2-1/2 hours
This is an Italian pastry, a cheese-filled turnover with a pizza
dough. Crisp on the outside, creamy on the inside--it's an exotic
departure from Italian-American cliches.
Dough:
Soften together yeast, honey, and water. Add salt and flour. Knead
about 10-15 minutes. Cover, and set in a warm place to rise until
doubled in bulk (1 hour). Prepare filling while dough rises. Punch
down. Divide into six sections and roll out in rounds 1/4" thick.
Fill with 1/2 to 3/4 cup filling, placing filling on one half of the
circle, leaving a 1/2" rim. Moisten the rim with water, fold the
empty side over, and crimp the edge with your favorite fork. Prick it
here and there.
Bake on an oiled tray in a preheated 450 F oven for 15-20 minutes, or
until crisp and lightly browned. Brush each pastry with a little
butter as it emerges from the oven.
Filling:
Wash, stem, and finely-chop spinach. Steam it quickly, on medium-high
heat, adding no additional water. When wilted and deep green, it is
done and should be removed to mixing bowl with slotted spoon.
Saute onion and garlic in butter until translucent and soft.
Combine all ingredients, mix well, salt and pepper to taste.
Serve one calzone per person plus a green salad for a very complete
dinner.
