Calzones

Spinach Calzones 
Makes 6 

We've been making these since 1990!  They are always a big hit.  Serve with a big green salad!

THE DOUGH (from the old Moosewood Cookbook): 

Mix together: 

2 1/2 C flour 
1 1/2 tsp yeast
1 1/2 tsp salt
Add: 
1 T honey
1 C warm water 

Mix and knead in stand mixer.  add up to 1/2 C more flour if needed to make a soft dough - slightly sticky but able to be handled. 

Cover and set dough aside to rise for about 1 hour. 

Meanwhile make THE FILLING: 

1 T butter
1/2 cup diced onion (or one small onion)
2 cloves of garlic, crushed 

1 C ricotta cheese
1 C shredded mozzarella cheese (or pizza blend)
1/4 C freshly grated parmesan cheese 
salt and pepper
dash of nutmeg 

5 oz package of baby spinach (ex. "Fresh Express) 

1.  Saute the onion and garlic in butter until soft 
2.  In a bowl, combine the cheeses and spices.
3.  When the onions are soft, pour into the cheese mixture.
4.  In the same pan you used for the onions, wilt the spinach - this takes less than a minute. 
5.  Important:  Press the spinach between spoons in small batches, to squeeze out excess water. 
6.  Add the spinach to the cheese and onion mixture.  Mix well and adjust for salt and pepper. 

Preheat the oven to 450F.  Punch down dough, and divide into six portions.  Roll out one by one on a floured surface, using more flour as needed, and assemble the calzones.  Crimp edges firmly with a fork, and prick surface of each calzone several times with a fork. 

Bake for about 20 minutes until golden brown.  Serve with simple spaghetti sauce. 

Variation:  Replace the spinach with cooked Italian sausage; omit the nutmeg.