Ingredients:
1 1/4 Teaspoon(s) about 1/2 an envelope active dry yeast
3/4 Cup(s) lukewarm water
2 Cup(s) all purpose flour
1 Teaspoon(s) salt
2 Teaspoon(s) olive oil
3 shallot
5 Clove(s) minced garlic
3/4 Cup(s) thawed frozen chopped squeezed d Spinach
1/2 Cup(s) part-skim ricotta cheese
1/2 Cup(s) crumbled Feta cheese
1 large lightly beaten egg
3 Tablespoon(s) chopped mint
1 Teaspoon(s) dried oregano
1/4 Teaspoon(s) freshly pepper |
Directions:
1) In a small bowl, sprinkle the yeast over 1/4 cup of the lukewarm water. Let stand until foamy, about 10 minutes.
2) In food processor, combine 1 3/4 cups and 2 tablespoons of the flour and 1/4 teaspoon of the salt. With the machine running, scrape the yeast mixture and the remaining 1/2 cup of lukewarm water through the feed tube just until the dough forms a ball. Knead the dough by pulsing until it is smooth and elastic, about 30 times.
3) Spray a large bowl with nonstick spray; place the dough in the bowl. Cover loosely with plastic wrap or a damp towel and let the dough rise in a warm, draft-free place until it doubles in volume, about an hour.
4) Meanwhile, in small nonstick skillet, heat the oil. Saute the shallots and garlic until softened, about 7 minutes. Add the spinach; cook about 2 minutes. Transfer to a medium bowl; stir in the ricotta, feta, egg, mint, oregano, the remaining 3/4 teaspoon of salt, and the pepper.
5) Preheat the oven to 400F; spray a baking sheet with nonstick cooking spray. Sprinkle a work surface with the remaining 2 tablespoons of flour. Turn out the dough; divide into 6 pieces. Roll out each piece into 6-inch circle. Place about 2 heaping tablespoons of filling on one side of each circle, then dampen all around the edge fold over and press with a wet thumb to seal. Transfer the calzones to the baking sheet. Bake until golden brown and crisp, 20-25 minutes. |
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