| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 1/2 | t | Active dry yeast |
| 1 | c | Lukewarm warm water |
| 2 | t | Honey |
| 1 1/2 | t | Salt |
| 3 | T | Olive oil |
| 1 1/2 | c | White flour |
| 1 1/2 | c | Wheat flour |
INSTRUCTIONS
Combine yeast, water and honey in a bowl. Let sit for 5 minutes. Beat in salt and flour, mix with wooden spoon. Turn out onto flour and knead for 10 minutes. Use olive oil to grease a bowl, put the dough into the bowl and let rise until doubled (put some oil on top too.) Punch dough down in bowl. Turn out onto flour and squish into a ball. Divide dough into 6-8 parts, form into balls and roll into circles. Fill as desired. Bake in 425 degree oven for approximately 20 minutes (keep a close eye on them..) Suggested spinach filling, exact amounts not available, whatever looks right Chopped fresh spinach leaves Chopped fresh mushrooms ricotta cheese minced garlic chopped tomatoes (these are necessary otherwise this may wind up dry) mozzarella cheese one egg (optional) desired seasonings Mix everything except mozzarella and tomatoes into a bowl. Fill the calzones with the spinach/ricotta mixture. Top with tomatoes and mozzarella. Take care not to put too much filling. Fold the dough over and seal with a fork. Poke a couple of vent holes in the top. Bake as directed above. Posted to Recipe Archive - 13 October 96 Date: Sun, 13 Oct 96 14:34:23 EDT submitted by: musubi@hula.net
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Nutrition (calculated from recipe ingredients)
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Calories: 1785
Calories From Fat: 393
Total Fat: 44.6g
Cholesterol: 0mg
Sodium: 3500.2mg
Potassium: 467mg
Carbohydrates: 300.2g
Fiber: 11.8g
Sugar: 12.5g
Protein: 41.2g