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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: Italian
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Calzone With Spinach Filling

Recipe Tags: Vegetable Recipes

Date Added: May 08, 2012

Ingredients:

1 1/2 Teaspoons Dry Yeast preferably red star
1 Cup Water Lukewarm warm
2 Teaspoons Honey (45 ml)
1 1/2 Teaspoons Salt (to taste)
3 Tablespoons Olive Oil see * Note
1 1/2 Cups Flour (up to 4)
1 1/2 Cups Flour whole-grain
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Directions:

1. Combine yeast, water and honey in a bowl.

2. Let sit for 5 minutes. Beat in salt and flour, mix with wooden spoon.

3. Turn out onto flour and knead for 10 minutes.

4. Use olive oil to grease a bowl, put the dough into the bowl and let rise until doubled (put some oil on top too.

5. ) Punch dough down in bowl. Turn out onto flour and squish into a ball.

6. Divide dough into 6-8 parts, form into balls and roll into circles.

7. Fill as desired. Bake in 425 degree oven for approximately 20 minutes (keep a close eye on them.

8. .) 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.

9. Fill the calzones with the spinach/ricotta mixture.

10. Top with tomatoes and mozzarella. Take care not to put too much filling.

11. Fold the dough over and seal with a fork.

12. Poke a couple of vent holes in the top. Bake as directed above.

13. 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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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Yeast, Gluten, Natural Sweeteners, Fructose Malabsorption, Olive Oil allergies.
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