Homemade Calzones

• Vegetarian

• Produce

  • 2 cloves Garlic
  • 450 g Mushrooms, fresh
  • 1 Onion, medium
  • 454 g Spinach or swiss chard

• Baking & Spices

  • 2 1/4 tsp Active dry yeast
  • 2 1/2 cups All-purpose flour
  • 1 tsp Granulated sugar
  • 1 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin
  • 1 1/2 tsp Olive oil

• Dairy

  • 1 1/2 cup Mozzarella
  • 1/2 cup Ricotta

• Liquids

  • 1 cup Water

Found on shelovesbiscotti.com

Description

Ingredients

• 2¼ teaspoon (8 grams) active dry yeast (1 package)
• 1 cup warm water
• 1 tablespoon extra virgin olive oil
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• 2½ cups all-purpose flour (sifted and divided)
• ½ teaspoon olive oil
• 1 teaspoon olive oil
• 2 cloves garlic, minced
• 1 medium onion, minced
• 450 grams fresh mushrooms, sliced
• 454 grams spinach or Swiss chard
• ½ cup ricotta (can also use feta cheese)
• 1½ cup mozzarella, shredded
• salt and pepper to taste

Directions

• Combine yeast, water, oil, sugar and salt.
• Stir with fork and set aside for about 5 minutes (bubbles will start to form).
• In the bowl of a stand mixer, measure and sift 1 cup of flour.
• Add yeast mixture. Combine with wooden spoon until smooth.
• Add the rest of the sifted flour (1½ cup) and mix on medium speed using dough hook attachment until smooth and elastic (approximately 5 minutes). Alternately, you can knead by hand.
• Place in a lightly greased bowl. Turn dough over ensuring the entire dough has a thin layer of oil. (I use about ½ teaspoon of olive oil).
• Cover with plastic wrap and let rise for approximately 40 minutes (will double in size).
• Meanwhile, prepare your filling by adding about 1 teaspoon olive oil in a large saucepan. Stir fry the garlic, onion, mushrooms and spinach. Set aside.
• Add this vegetable mixture to your ricotta and mozzarella and combine.
• Preheat oven to 400° F.
• Pre-heat pizza stone (if using) or line a baking sheet with parchment paper.
• Punch down dough and divide into 8 pieces. Knead each piece into a ball and then using a rolling pin, roll out your dough, on a lightly floured wooden board, to approx 4-5 circle.
• Place about ½ cup of filling in the bottom half per calzone, making sure to not come within ½ inch of the edges.
• Fold the dough over the filling and press to seal tightly.
• Brush tops with olive oil.
• Make diagonal slits or prick the tops with a fork before baking allowing for the steam to escape.
• Place calzones on a pre-heated pizza stone or on a parchment lined baking sheet.
• Bake at 400°F for 20-25 minutes or until golden brown. The bake time will depend on the size of your calzones.