2 ½ hours prep time

6 servings

Dough

1. Soften together 1 pkg dry yeast, 1 Tbsp. honey, 1 C wrist temp. water.
2. Add 1 tsp. Salt, 2 ½ to 3 C flour  (white, whole wheat, or mixed)
3. Knead 10-15 min.  Cover and set in a warm place to rise until doubled in bulk (1 hr.)  Make filling white you wait.  When dough is doubles, punch down and divide into 6 sections.  Roll out each into a round ¼ inch thick.  Fill with ½ to ¾ C filling, placing filling on one half of the circle and flopping the other side over.  Leave a ½ inch rim, so there will be something to crimp together.  Moisten the rim with water, so it will all stick lovingly together.  Pinch up the crimpy edge and then much it with a fork, so the filling is all enclosed.  Prick the calzone in a couple places so hot air can escape.

Bake on greased cookie sheet in pre-heated 450 deg. Oven for 15 –20 min., or until crisp and lightly browned.  Brush each with a little butter as it emerges from the oven.

The Filling

1 lb. Ricotta cheese, 2 cloves crushed garlic, ½ C Minced onion, 1 lb. Thawed and squeezed dry spinach (squeeze as in pure D murder), 2 packed cups mozzarella, salt, pepper, ½ C freshly grated parmesan, dash of nutmeg, 2 Tbsp. butter

1.        Sauté onion and garlic in butter until translucent and soft.

2.        Chop up the thawed and squeezed spinach.  Do not be mislead into getting the chopped kind to begin with.  Be true to yourself and go for the leaf kind.  That is what the receipe really does want.

3.        Mix all the stuff up and call it filling.

The hardest part is crimping the edge and it’s not hard.  Hope you like them.  Carrie and I like them lukewarm and cold, too.