Ingredients:
- flour , for rolling dough
- 1/2 recipe basic pizza dough , recipe follows
- coarse cornmeal , for dusting baking sheet
Directions:
- Preheat oven to 450 degrees F.
- Lightly dust the work surface and rolling pin with flour. Roll the dough out into an 8 by 11-inch oval.
- In a medium bowl, mix the spinach, ricotta, and mozzarella and season with salt and pepper, to taste.
- Place all the filling on 1 half of the dough leaving a 3/4-inch border along the edge.
- Fold the remaining dough over the filling until the edges line up and pinch the edges together to seal. Gently roll the pinched edges under to form a decorative rim.
- Place the calzone on a baking sheet dusted with cornmeal and brush the top with olive oil.
- Bake until golden brown and the center is hot and melted, 25 minutes, rotating midway through cooking.
- Basic Pizza Dough:
- 1 package active dry yeast
- 3/4 cup warm water, about 110 degrees F
- 1 teaspoon sugar
- 1 tablespoon extra-virgin olive oil
- 1 3/4 cups all-purpose flour, plus extra for kneading
- 1 teaspoon salt
- In a small mixing bowl, whisk together yeast, warm water, sugar and olive oil. Let sit for about 3 minutes to fully dissolve and activate the yeast.
- In a large mixing bowl, whisk together flour and salt.
- With a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together. Turn the dough out onto a clean counter surface dusted with flour.
- Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes. The surface should be tight and silky and bounce back slightly when pressed. Lightly grease a large mixing bowl with olive oil and place the dough in it.
- Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours.
- Once doubled, punch the dough down and divide it into 2 equal pieces. Knead each 1 slightly to form a uniform ball. Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes.
- Cook's Note: Dough can be made the day before and refrigerated overnight once it is divided. Keep covered tightly in plastic wrap or in a sealed food storage bag.
- Yield: 2 dough balls
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 716.67 Kcal (3001 kJ) | ||
| Calories from fat | 552.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 61.4g | 94% | |
|---|---|---|---|
| Cholesterol | 125.46mg | 42% | |
| Sodium | 1901.54mg | 79% | |
| Potassium | 748.76mg | 16% | |
| Total Carbs | 13.05g | 4% | |
| Sugars | 1.42g | 6% | |
| Dietary Fiber | 4.25g | 17% | |
| Protein | 32.73g | 65% | |
| Vitamin C | 8.5mg | 14% | |
| Vitamin A | 1.4mg | 47% | |
| Iron | 2.8mg | 16% | |
| Calcium | 692.1mg | 69% | |
| Amount Per 100 g | |||
| Calories | 170.86 Kcal (715 kJ) | ||
| Calories from fat | 131.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.64g | 94% | |
|---|---|---|---|
| Cholesterol | 29.91mg | 42% | |
| Sodium | 453.35mg | 79% | |
| Potassium | 178.51mg | 16% | |
| Total Carbs | 3.11g | 4% | |
| Sugars | 0.34g | 6% | |
| Dietary Fiber | 1.01g | 17% | |
| Protein | 7.8g | 65% | |
| Vitamin C | 2mg | 14% | |
| Vitamin A | 0.3mg | 47% | |
| Iron | 0.7mg | 16% | |
| Calcium | 165mg | 69% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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