Calzone - 3

Recipe Ingredients

1 1/3 cups	315ml	Water
2 tablespoons	30ml	Olive oil
2/3 teaspoon	3.3ml	Salt
1/2 teaspoon	2.5ml	Oregano
4 cups	250g / 8.8oz	Bread flour
2 1/2 teaspoons	12ml	Yeast
		Spinach filling-----
10 1/2 oz	298g	Frozen chopped spinach
		Garlic powder
2 tablespoons	30ml	Olive oil
1 cup	146g / 5.1oz	Provolone cheese - grated
1 cup	146g / 5.1oz	Mozzarella cheese - grated

Recipe Instructions

Remove dough from machine and roll it into circles of approximately 8 inches.

Spread filling on one half of the circle leaving a border around it for closing.

Close the calzone by folding the unfilled side on top of the filled side and crimping the edges closed with your fingers or a fork.

Place on a lightly greased baking pan. Let rise approx. 30 minutes. Brush lightly with olive oil and bake at 500F for 20-30 minutes or until puffed and golden. (I bake them at 485F for 15 minutes in my oven.) The original recipe says to put 1 1/2 to 2 tablespoons each or ricotta and grated mozzarella cheese in each calzone.

My favorite filling is the following...... SPINACH FILLING : Sauteethawed spinach in olive oil and garlic powder until all water has evaporated. (I squeeze out excess liquid first) Mix cheeses into spinach. You may substitute frozen chopped broccoli for spinach.

Source:
Donna German The Bread Machine Cookbook II

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