Behind the Recipes
Three Cheese Spinach Calzone by Divya Gugnani
INGREDIENTS:
1 1/3 c. warm water (around 110 degrees)
2 tbsp. extra virgin olive oil
2/3 tsp. sea salt
1/4 tsp. fresh oregano
4 c. bread flour
2 1/2 tsp. active dry yeast
1 package chopped, frozen spinach, thawed
1/2 tsp. garlic powder
2 tbsp. extra virgin olive oil
1/2 c. shredded reduced fat provolone cheese
1 c. sliced and cubed fresh mozzarella cheese
3/4 c. ricotta cheese
1 tbsp extra virgin olive oil
PREPARATION:
1. Place the water, extra virgin olive oil, salt, oregano, bread flour, and yeast in the bread machine pan in the order recommend by the manufacturer. Select the dough cycle.
2. Meanwhile, to make the filling, squeeze out excess liquid from spinach.
3. In a large skillet saute the spinach and garlic powder with the extra virgin olive oil.
4. Stir in the grated provolone cheese, grated mozzarella cheese, and ricotta cheese.
5. Once bread cycle has finished, remove dough from machine and roll into 8 inch circles.
6. Spread filling on one half of the circle leaving a border around it for closing.
7. Close the calzone by folding the unfilled side on top of the filled side.
8. Crimp the edges closed with your fingers or a fork. Place on a lightly greased baking pan.
9. Let rise in a draft-free area for 30 minutes.
10. Brush tops lightly with extra virgin olive oil.
11. Bake in a preheated 500 degree oven for 20 to 30 minutes, or until golden brown.
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