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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.
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.