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Spinach Mushroom Clazone
Spinach Mushroom Clazone
Stem and rinse the spinach. Drain in a colander but do not spin dry.
Add half of the mushrooms and cook, stirring, for 3 to 4 minutes until lightly
browned and tender.
Lower the heat if the vegetables begin to burn but don't let any liquid accumulate
in the pan.
Add half of the garlic and stir for 30 seconds. Transfer the mixture to a bowl.
Add the spinach with just the water that clings to the leaves. (If the spinach is
very dry, add 2 to 3 tablespoons water.)
Cover and cook for about 5 minutes until wilted, drain the spinach in a colander
and squeeze out the water.
Chop the spinach and add it to the bowl with the other vegetables.
Add the cheeses, parsley, thyme, nutmeg and salt and pepper to taste. Stir to
combine.
Divide the dough into 4 equal pieces on a lighty floured work surface.
Shape each into a ball and flatten each ball into a 7- to 8-inch round.
Spread a quarter of the filling over one half of one dough round.
Fold the remaining half over the filling to form a semicircle and fold the bottom
edges over the top to seal.
Bake the calzone for about 10 minutes until the crusts are golden brown.