Spinach Calzones With Two Variations

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 2

This recipe is simple enough for the beginner and delicious enough for the developed pallet. The semolina flour gives the finished product a nice crunchy texture.

Ingredients:

5 oz fresh baby spinach lightly steamed

2 oz of fresh mozzarella cheese

4 oz of sliced portabella mushrooms

4 ounces of extra sharp cheddar cheese grated and divided .

2 italian style artichokes in olive oil

2 oz of black olives sliced thin

a few sprigs of fresh organic oregano

1 package of fresh bread dough divided in half

my home made marinara sauce or your favorite...oops i have not posted my sauce yet

semolina flour for dusting

olive oil

Directions:

1. Dough:
2. Form a ball with the dough oil the surface and place in a warm place for an hour.
3. Spread some semolina flour on a dry cutting board.
4. Start by pushing down and away from the center of the dough ball working your hands in a circular motion while pushing with the opposite hand.
5. *Tip to speed thing up like we all do place the dough on the oven door for just a minute no longer, this will help relax the dough for easier stretching.
6. Cover with plastic wrap and set aside while you grate the cheese.
7. If you have difficulty use a rolling pin to roll the dough thin.
8. First recipe:
9. Place a few tablespoons of sauce in the center of the dough, and swirl it around leaving two inches of dough.
10. Add half the spinach then half the portabella mushrooms on top.
11. Next place the mozzarella and 1 oz of sharp cheddar cheese on top.
12. Carefully fold over dough toward you and press to seal.
13. Crimp the edges over and indent with your fingers.
14. Slice three vent holes on top.
15. Sprinkle with one ounce of grated sharp cheddar cheese
16. Place in a preheated 475 F. oven and bake until golden and cheese on top begins to bubble.
17. Second Recipe:
18. Place the remaining spinach in the center.
19. Next place the remaining Portabella mushrooms.
20. Place the artichokes on top.
21. Then half the remaining sharp cheddar cheese.
22. Carefully fold over dough toward you and press to seal.
23. Crimp the edges over and indent with your fingers.
24. Sprinkle with one ounce of grated sharp cheddar cheese
25. Place in a preheated 475 F. oven and bake until golden and cheese on top begins to bubble.
26. Heat marinara in a small dish or ramekin. and use for dipping.
27. Enjoy!

By RecipeOfHealth.com