This type of calzone is a savory, closed-pocket version of pizza, filled with a flavorful mixture of sautéed spinach, creamy cheese, and mozzarella. The dough is soft and slightly thick, creating a golden, crispy crust once baked. This calzone can be considered a stuffed pizza, offering a delicious, portable alternative to traditional pizza.
Ingredients:
- 2 cups (250 g) all-purpose flour (adjust based on the number of servings needed)
- 2 tbsp olive oil
- 1 tsp salt
- 1 egg yolk
- 1 tsp dry yeast
- Warm water
Filling:
- 1 lb (500 g) spinach
- 7 oz (200 g) fresh cheese (like ricotta or farmer’s cheese)
- 3 tbsp sour cream
- 1 cup shredded mozzarella cheese
Instructions:
- In a small cup, dissolve the dry yeast in warm water with a pinch of sugar. Let it sit for about 5 minutes to activate.
- In a large bowl, combine the flour, egg yolk, olive oil, and salt. Gradually add the yeast mixture and knead into a dough, similar to making bread dough. Cover the dough and let it rise in a warm place for about 30 minutes or until it has doubled in size.
- Once the dough has risen, lightly flour a surface and divide the dough into 3-4 small portions (about the size of a fist). Let them rest for a few minutes, then roll each portion into a medium-thick circle.
- Clean the spinach and sauté it in olive oil until it wilts. Add the sour cream, fresh cheese, and mozzarella, then season with salt. Stir everything together.
- Preheat the oven to 400°F (200°C).
- For each calzone, spread a little olive oil on the outer edge. Place a portion of the spinach filling in the center, fold the dough over, and press the edges together with a fork to seal.
- Pierce the top of each calzone with a fork or knife to allow steam to escape while baking. Bake in the preheated oven for about 10-15 minutes, or until golden brown.
- Once out of the oven, melt 1 tbsp butter with a little milk and brush each calzone with it to soften the crust.
- Serve while hot, preferably with a side salad.
