Given our recent (relative) success with pizzamaking, we decided to give pizza's cousin the calzone a try. These spinach, ricotta and romano-filled beauties couldn't be any simpler. Baked on a pizza stone, they come out crispy and baked through in less then 10 minutes. One area that needs some improvement is the seam where the folded-over dough meets itself – it's hard to get the edge of the dough circle thin enough to prevent an excessively thick and doughy seam area. Something to work on for next time.
Pizza dough (we used the recipe from the Silver Spoon - 1 1/4 C flour, 1/2 C water, salt, 1/4 oz yeast - knead them all together with a dough hook for 10-12 minutes and let rise for 3-4 hours)
Spinach (we used "adult", i.e. not baby spinach)
Crushed red pepper (optional)
Preheat oven to 475° with a pizza stone in the oven, if you have one. Saute spinach in olive oil over high heat until wilted. Remove from heat and add thinly sliced garlic, salt and red pepper.
Stretch out a round of pizza dough as thin as possible. On one half, spread a few tablespoons of ricotta and top with some spinach. Sprinkle with a tablespoon of grated cheese. Fold over to form the calzone and press the seam to seal. Make a few steam vent slits in the top and slide into the oven for 12-15 minutes or until lightly browned.
We're submitting our Calzones to Festa Italiana, run by Maryanne of Finding La Dolce Vita and Marie of Proud Italian Cook.