A calzone is a savory Italian pastry bal resembling a large, Y overstuffed turn- 7 over made with pizza dough. Traditionally, the filling is a mixture of cheeses, contrasting perfect ly with the crispy crust. Nita: Mve included a cheese filling, © servings plus a few ideas for nondairy ones as well, Preparation Hime: alssut 2 hours One caltone per person plus q green salad make avery satistying dinner. + Make the filling while the dough rises, to save time * The dough cam be made in advance and vebrigerated or evén freen until use, Let come te room temperature etore assembling, Hhtn knead for a few minutes to warm it up. THE DOUGH: 1 cup wrist-temperature water Va tsp. active dry yeast 1 Tes. honey or sugar Ve tsp. Sait 2’ to 3 cups flour olive ofl ) Place Ehe water in a medium-sized bowl, Sprinkie in the yeast, and stir in the honey of sugar until everything dissolves. 2) Use a whisk to stir in the salt and fleur, When it gets tee thick to whisk, mix with one floured hand. Knead im the bowl for about 6 minutes. 3) Brush « little olive ofl over the dough, Cover the bowl, and let vise in a warm place until doubled in bulk (about | hour). In the mean: fime, you con get the Filling ready 4 wo enTREes-- Calzone, continued... SPINACH CHEESE FILLING: 1 Ths. olive ofl Yor 5 medium cloves garlic, minced | cup minced onion 1 Ths. dried (or 3Tbs. minced fresn) | 1b spinach, stemmed and minced basil about “ typ. Sait 1 Ib. ricotta or Cottage cheese lots of black pepper 2 cups (packed) grated mozzarella about 4 cup grated parmesan 1) Heat the olive oil in a mediume-sized skillet. Add onion, and saute’ ovey medium heat until translucent — about 5 minutes. 2) Add spinach, Salt, and pepper Cook, Stirring, over high heat for several minutes - until the Spinach wilts. SHe in the garlic and basil and coat Far about 2 move minutes, 3) Place the cheeses fina medium-sized bowl Add the spinach sauté and mix very well, Taste to correct seaseninngs. To ASSEMBLE: {) Preheat oven to 4sorF, Oil a baking tray. 2) Punch down the risen dough. Divide it into b equal sections, and roll cut ona floured surface inte civeles ‘4 inch thick. 3) Place ‘to “4 cup Filling on one half of the circle, leaving @ ‘heinch, rim. Use your Fingers or a brush bo moisten the rim witha little water. Fold over the empty side and crimp the edges with your foverite fork. Use that Same fork te prick little holes here and there on the top surface. 4) Arrange the completed Calzones on the otled tvoy, and bake for IS to 20 minutes, o¢ until cep and lightly browned. option AL: You can brush @ach pastry with a little melted butter or some olive oil during the lait S minutes of baking. Serve hot. ALTERNATIVE FILLINGS: [batch Eggplant Seallopini Marsala (p.83) —ith nondairy. 1 batch Asparagus- Mushroom Sauce (p.77). Replace the butter with olive ofl; reduce wine te ‘cup; delete water, (Ale nondairy) + Thick slices of fresh tomato— with moazavella and Pesto (p.34) [if you dowt have peste made, just add a few Cloves of sliced garlic, some Freshly minctd basil, and a drizzle of olive oil.) ENTREES 61