Calzone
1 1/3 cup water
2 tablespoon olive oil
2/3 teaspoon salt
1/2 teaspoon oregano
4 cup bread flour
2 1/2 teaspoon yeast
—–spinach filling—–
10 1/2 ounce frozen chopped spinach
garlic powder
2 tablespoon olive oil
1 cup provolone cheese — grated +-
1 cup mozzarella cheese — grated +-
Remove dough from machine and roll it into circles of approximately 8
inches. Spread filling on one half of the circle leaving a border around
it for closing. Close the >> calzone by folding the unfilled side on top
of the filled side and crimping the edges closed with your fingers or a
fork. Place on a lightly greased baking pan. Let rise approx. 30 minutes.
Brush lightly with olive oil and bake at 500 degrees for 20-30 minutes or
until puffed and golden. (I bake them at 485 degrees for 15 minutes in my
oven.) The original recipe says to put 1 1/2 to 2 tablespoons each or
ricotta and grated mozzarella cheese in each calzone. >> My favorite
filling is the following……
SPINACH FILLING : Saute thawed spinach in olive oil and garlic powder
until all water has evaporated. (I squeeze out excess liquid first) Mix
cheeses into spinach. You may substitute frozen chopped broccoli for
spinach.
Per serving: 3384 Calories (kcal); 128g Total Fat; (34% calories from fat); 137g Protein; 419g Carbohydrate; 192mg Cholesterol; 3293mg Sodium
Food Exchanges: 27 Grain(Starch); 8 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 18 1/2 Fat; 0 Other Carbohydrates
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