CRUST:
1 pint water, warm
2 tablespoons granulated sugar
1/2 ounce dry yeast
8 ounces whole-wheat flour
1 pound bread flour
4 tablespoons olive oil
2 teaspoons salt
FILLING:
2 fluid ounces clarified butter
1 onion, small dice
24 ounces frozen spinach, thawed, drained, chopped
1 teaspoon dried thyme
2 pounds cottage cheese
12 ounces feta cheese
1/2 teaspoon nutmeg, ground
1 teaspoon salt
1 teaspoon pepper
1 cup provolone or mozzarella, grated
3 pints tomato sauce
4 fluid ounces egg wash
cornmeal, as needed
Servings: 12
1. In a mixing bowl, combine the water and sugar and then add the yeast, flours, olive oil and salt. Using a dough hook, mix the dough on medium speed until it is smooth and elastic, approximately 10 minutes.
2. Place the dough in a lightly oiled bowl, cover with a towel and remove to a warm area to proof until the dough has doubled in volume, approximately 1 hour.
3. Heat the butter in a sauce pan. Add the onion and sauté lightly. Add the spinach and thyme and cook until heated through.
4. Transfer the spinach mixture to a bowl and stir in the cottage cheese, feta, nutmeg, salt, pepper and grated cheese. Spread the mixture on a sheet pan and refrigerate until completely cool.
5. To build the calzones, punch down the dough and divide into 12 equal pieces. Roll out each piece of dough into an 8-inch (20-centimeter) round. Spread the center of each round with 1 fluid ounce (30 milliliters) of Tomato sauce. Place 4–6 ounces (120–180 grams) of the spinach mixture in the middle of each round. Brush the edges of the dough with egg wash. Fold the dough in half around the filling, forming a half circle. Seal the edges with your fingers or the tines of a fork. Dust a sheet pan with cornmeal and place the calzones on the pan.
6. Brush the calzones with egg wash and bake at 425°F (220°C) until the crust is evenly browned and the filling is hot, approximately 7 to 10 minutes. Serve the calzones hot with Tomato Sauce on the side.
1 pint water, warm
2 tablespoons granulated sugar
1/2 ounce dry yeast
8 ounces whole-wheat flour
1 pound bread flour
4 tablespoons olive oil
2 teaspoons salt
FILLING:
2 fluid ounces clarified butter
1 onion, small dice
24 ounces frozen spinach, thawed, drained, chopped
1 teaspoon dried thyme
2 pounds cottage cheese
12 ounces feta cheese
1/2 teaspoon nutmeg, ground
1 teaspoon salt
1 teaspoon pepper
1 cup provolone or mozzarella, grated
3 pints tomato sauce
4 fluid ounces egg wash
cornmeal, as needed
Servings: 12
1. In a mixing bowl, combine the water and sugar and then add the yeast, flours, olive oil and salt. Using a dough hook, mix the dough on medium speed until it is smooth and elastic, approximately 10 minutes.
2. Place the dough in a lightly oiled bowl, cover with a towel and remove to a warm area to proof until the dough has doubled in volume, approximately 1 hour.
3. Heat the butter in a sauce pan. Add the onion and sauté lightly. Add the spinach and thyme and cook until heated through.
4. Transfer the spinach mixture to a bowl and stir in the cottage cheese, feta, nutmeg, salt, pepper and grated cheese. Spread the mixture on a sheet pan and refrigerate until completely cool.
5. To build the calzones, punch down the dough and divide into 12 equal pieces. Roll out each piece of dough into an 8-inch (20-centimeter) round. Spread the center of each round with 1 fluid ounce (30 milliliters) of Tomato sauce. Place 4–6 ounces (120–180 grams) of the spinach mixture in the middle of each round. Brush the edges of the dough with egg wash. Fold the dough in half around the filling, forming a half circle. Seal the edges with your fingers or the tines of a fork. Dust a sheet pan with cornmeal and place the calzones on the pan.
6. Brush the calzones with egg wash and bake at 425°F (220°C) until the crust is evenly browned and the filling is hot, approximately 7 to 10 minutes. Serve the calzones hot with Tomato Sauce on the side.
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