SPINACH CHEESE CALZONES

Warm milk for the dough.

Kneading the dough with dough hook.

Dough should be smooth and elastic.

                                       

     Dough ready to be punched down. 

                                         

Dough circle should measure approximately xxx inches.

Fresh spinach washed and drained.

Minced garlic.

Cooking the spinach with garlic.

Grated mozarella.

Ricotta, mozarella and spinach, foir the filling.

Pepperoni slices layered with ricotta and spinach.

Pepperoni slices and spinach ricotta mix topped with grated mozzarella.

Crimping the edges of the calzone.

 Let it rise for hour an hour.

Ready for the oven.

Almost done.

Nice and golden.

Ready to serve.

Lunch for two.

DOUGH

4 1/2 cups unbleached all-purpose flour mixed with 1/2 a teaspoon salt.
1 package yeast
1 cup milk
1/4 water
1 tablespoon l plus 7 teaspoons olive oil
1 egg, beaten
Oil a ceramic bowl with two teaspoons olive oil. Preheat oven to 375. Heat water to 115F. Add yeast and let stand until foamy. Heat milk to 105F, add to yeast and place in mixer bowl. Mix in  one tablespoon olive oil, reserving the remainder. Add four cups of flour, half a cup at a time and beat with the dough hook until smooth. Transfer to oiled bowl and allow it to rise until double. Punch down, divide into four portions.  Roll out each dough portion into a circle. Spread a teaspoon of olive oil on each dough circle. Layer with pepperoni, ricotta-spinach mix and top with mozzarella. Fold in half. Crimp edges. Place on greased baking sheet. Allow it to rise for half an hour to forty minutes.Brush with beaten egg.  Bake at 375F for 15 to 20 minutes or until golden.Makes four Brobdingnagian portions or eight medium-sized portions.


FILLING
2 large garlic cloves, minced
13 ounces of fresh spinach,  washed and drained.
2 cups ricotta
2 cups grated mozzarella to be divided into half cup portions
1/2 a teaspoon freshly grated black pepper
1/2 a teaspoon salt
12 ounces sliced  pepperoni sausage

Heat olive oil in a large frying pan. Sautee garlic. Add spinach, pepper and  and salt. Cook at high heat for five minutes. Cool and drain. Reserve liquid to be used in soup or homemade pasta.  Once the spinach has cooled, mix in two cups of ricotta.  Divide into four portions.