Spinach, Mushroom, Egg Piadini |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Starbucks Copycat. (using a basic pizza dough recipe from foodnetwork) You could probably also use store bought pizza dough to save time. NO IDEA WHY THIS IS 2000 CALORIES! :( Ingredients:
flour, for rolling dough |
1/2 recipe basic pizza dough |
5 ounces frozen chopped spinach, thawed and squeezed of excess water |
1 cup whole milk ricotta cheese |
1/3 cup feta, crumbled |
1/2 cup egg beaters egg substitute |
1/2 cup portabella mushroom, chopped |
1 tablespoon olive oil |
1 tablespoon butter |
3/4 teaspoon kosher salt |
5 grinds black pepper |
coarse cornmeal, for dusting baking sheet |
2 tablespoons olive oil |
2 1/4 teaspoons active dry yeast |
3/4 cup warm water, about 110 degrees f |
1 teaspoon dried oregano |
1 teaspoon sugar |
1 tablespoon extra virgin olive oil |
1 3/4 cups all-purpose flour, plus extra for kneading |
1 teaspoon salt |
Directions:
1. Basic Pizza Dough:
2. In a small mixing bowl, whisk together yeast, warm water, sugar, oregano, and olive oil. Let sit for about 3 minutes to fully dissolve and activate the yeast.
3. In a large mixing bowl, whisk together flour and salt.
4. With a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together. Turn the dough out onto a clean counter surface dusted with flour.
5. Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes. The surface should be tight and silky and bounce back slightly when pressed. Lightly grease a large mixing bowl with olive oil and place the dough in it.
6. Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours.
7. Once doubled, punch the dough down and divide it into 2 equal pieces. Knead each 1 slightly to form a uniform ball. Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes.
8. Piadini:.
9. Preheat oven to 450 degrees F.
10. Lightly dust the work surface and rolling pin with flour. Roll the dough out into an 8 by 11-inch oval.
11. Melt butter with oil in a large skillet over medium-high heat.
12. Add mushrooms. Continue to cook, stirring occasionally until mushrooms are softened (about 4-6 minutes).
13. Add egg beaters and cook until eggs are no longer runny.
14. In a medium bowl, mix the spinach, ricotta, feta and egg/mushroom mixture.
15. Season with salt and pepper, to taste.
16. Place all the filling in the center of the dough leaving a 1-inch border along the edge.
17. Fold each corner over to the center. Forming a square.
18. Place the calzone on a baking sheet dusted with cornmeal and brush the top with olive oil.
19. Bake until golden brown and the center is hot and melted, 20-25 minutes, rotating midway through cooking.
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