SPINACH FILLING
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 500 degrees for 20-30 minutes or until puffed and
golden. (I bake them at 485 degrees 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 : Saute thawed
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.
JAPLADY@NWU.EDU (REBECCA RADNOR)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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