2 1/4 teaspoons active dry yeast
1 1/3 cups warm water
1 tablespoon salt
2 tablespoons olive oil
1 1/2 cups bread flour
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 28 ouce can of crushed tomatoes
1 tablespoon olive oil
4 garlic cloves
1 package baby spinach, lightly steamed
1 15 oz package ricotta cheese
1 cup mozzerella cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried oregeno
1/4 teaspoon salt
- Combine yeast and warm water in your mixer's bowl. Allow the yeast to disolve for about 5 minutes. Put the bowl on the mixture, which should be fitted with dough hooks. Add the salt and the olive oil at this time and turn your mixer on to its lowest setting. Then add some of the flour gradually so as not to cover your entire chicken in a thin layer of flour . As soon as some of the flour is absorbed by the liquid in the bowl add more until it has all been added. Turn your mixer up to its optimum kneading setting and let it knead the dough for about 8 minutes or until the dough is smooth and elastic.
- Turn the dough out into an oiled oven proof bowl and tightly cover with plastic wrap. Set the dough in a warm place to rise for about 1 hour. I usually turn my oven on to 200° and then turn the oven off just as it it reaches that temperature.
- While you dough rises you can make the sauce. Heat 1 tablespoon of olive oil in a medium sauce pan over medium heat until it shimmers. Add the garlic and cook until fragrant, but not browned. Add the can of crushed tomatoes and bring the mixture to a simmer. Allow to simmer for 15 to 20 minutes. You can set it aside until later and heat it up or just wait until further into the rising time to start.
- When the dough has doubled in size it almost ready to go. Punch it down (my favorite part) and divide it into two equal portions. Loosely cover each piece of dough with plastic wrap and set aside to rest for 10 to 15 minutes. Move your oven rack to the lower middle position and preheat your oven to 450°. Line a baking sheet with parchment paper for easy clean up.
- While the dough rests you can make your filling. Combine the steamed spinach, ricotta, mozzerella cheese and seasonings together and set aside.
- One a floured surface roll each section of dough out into a ten inch rounds. Fill each round with half of the filling mixture and fold the dough over, foldinding and pinching the edges together until a nice calzone shape is achieved.
- Bake for 30 to 35 minutes or until the calzones are a nice golden brown.
- Serve with warmed sauce and enjoy!