Spinach-Feta Calzones/ Turnovers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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little turnover-style calzones stuffed with yummy goodness Ingredients:
4 tbsp yeast |
1 c water, lukewarm |
3 tsp honey |
2 c water, lukewarm |
8 tbsp olive oil |
6 c whole wheat flour, divided |
2 tsp salt |
1 1/2 lb frozen spinach, thawed and squeezed dry |
1 1/2 c feta cheese, crumbled |
1 1/2 c mozzarella, shredded |
2 tbsp garlic, minced |
2 tbsp dried onion flakes |
1 tsp garlic granules |
1 tsp oregano |
1 tsp italian seasoning |
1 1/2 tsp basil |
Directions:
1. Sprinkle yeast over water, stir in honey. Let proof.
2. Add water, olive oil, and 3 c flour. Beat until air bubbles form.
3. Stir in salt and remaining flour to make stiffish dough.
4. Turn out onto floured board and knead, adding additional flour only to prevent sticking, about 8 minutes, or until smooth and pliable.
5. Let rise in a warm place until doubled in size. Probably about an hour.
6. Punch down, knead briefly, divide into 5 os six pieces, and let rest 10 minutes or so.
7. Poll and pat each section about 1/8 inch thick. Cut into squares, about 5 or 6 inches across.
8. Mix all remaining ingredients for filling. Put about 2 tbsp filling in each square, fold it over and either flute or press down edges with a fork. For a prettier shape, take the corners and curve them above the unpointed side to make a heartlike shape. Cut slits in the tops to let out steam.
9. Bake at 450 for about 10 to 13 minutes.
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