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Spinach Calzones, adapted from Moosewood Cookbook

Make your own calzone dough using the recipe below, or use store-bought pizza dough. The dough can be made in advance and refrigerated or even frozen until use. (I like to make a double or triple batch and freeze some for an easy dinner another week.) Making the calzones is a fun kid-friendly activity, and a great way to get kids to eat their greens!

The Dough:

1 c. warm water (not hot)

1 1/2 tsp. active dry yeast

1 T. honey or sugar

1 1/2 tsp. salt

2 1/2 to 3 c. flour (I like to use half whole wheat or sprouted wheat flour)

olive oil

Place the water in a medium sized bowl. Sprinkle in the yeast, and stir in honey or sugar until everything dissolves. Use a whisk to stir in the salt and flour. When it gets too thick to whisk, mix with one floured hand. Knead in the bowl for about 5 minutes. Brush a little olive oil over the dough, cover the bowl, and let rise in a warm place until doubled in bulk (about 1 hour). In the meantime, make the filling.

Spinach-Cheese Filling

1 T. olive oil

1 c. minced onion

2-4 med. cloves garlic, minced

1 T. dried (or 3 T. fresh) minced basil

1 lb spinach (or Asian spinach, kale, chard, or combination of greens)

1 lb ricotta cheese (or cottage cheese)

2 c. packed grated mozzarella

1/4 c. grated parmesan

1/2 tsp. salt

lots of black pepper

Heat olive oil in a large skillet. Add onion and saute over med. heat until translucent - about 5 minutes. Add spinach, salt, and pepper. Cover with lid and cook for a few minutes, until spinach wilts. Add garlic and basil and cook two minutes more. Place cheeses in bowl and add spinach saute. Mix well. Taste to correct seasonings.

To Assemble & Bake:

Preheat oven to 450 F. Oil a baking tray. Punch down risen dough. Divide into 6 equal sections, and roll out on floured surface into circles 1/4 inch thick. Place 1/2 to 3/4 c. filling on one half of a circle, leaving a 1/2-inch rim. Use your fingers or a brush to moisten the rim with a little water. Fold over the empty side and crimp the edges with a fork. Use the fork to prick holes in the top. Arrange completed calzones on the oiled tray and bake for 15 to 20 minutes, or until crisp and lightly browned. Optional: Brush each pastry with a little melted butter or olive oil during the last 5 minutes of baking. Serve hot, with tomato sauce for dipping.

Serves 6