Tuscany Florentine Calzone
Italian pocket pizza with a spinach, mushroom and cheese filling
Prep Time: 40 minutes
Total Time: 2 hours
Makes: 8 servings (1/2 calzone each)
Ingredients
| Dough: |
| 3 |
cups Eagle Mills® All-Purpose Unbleached Flour with Ultragrain®, divided |
| 1 |
package active dry yeast |
| 1/2 |
teaspoon salt |
| 1 |
cup warm water (120°F) |
| 2 |
tablespoons Wesson® Pure Canola Oil |
| Filling: |
| 1 |
tablespoon Wesson® Pure Canola Oil |
| 1 |
small yellow onion, chopped (about 1/2 cup) |
| 1 |
clove garlic, minced |
| 8 |
ounces mushrooms, sliced (about 2 cups) |
| 6 |
ounces baby spinach leaves, chopped (about 6 cups) |
| 1 |
cup (4 ounces) shredded mozzarella cheese |
| 1/2 |
cup (2 ounces) shredded Parmesan cheese |
| 1 |
can (15 ounces) Hunt's® Family Favorites Seasoned Tomato Sauce for Pizza |
Directions
- For dough: combine 1-1/2 cups flour, yeast and salt in large mixing bowl. Add water and 2 tablespoons oil. Beat with an electric mixer on low speed 30 seconds or until combined. Beat on high speed 3 minutes. Stir in as much of the remaining flour as possible. Turn dough onto lightly floured surface. Knead in enough remaining flour until dough is smooth and elastic, about 7 minutes. Place dough in lightly oiled bowl; turn to oil top. Cover; let rise in warm place until doubled in size, about 40 to 50 minutes.
- For filling: Heat 1 tablespoon oil in large skillet over medium heat. Add onion and garlic; cook and stir 4 minutes, or until onion is tender. Add mushrooms; cook and stir 2 minutes, or until mushrooms are tender. Add spinach; cook and stir until spinach is wilted. Remove from heat; stir in mozzarella and Parmesan cheeses.
- Preheat oven to 400°F. Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into fourths. Let dough rest 10 minutes. Pat or roll dough into four 6-inch circles. Spread 2 tablespoons sauce on half of each dough circle leaving a 1-inch border. Top each half with sauce, evenly with spinach filling. Moisten edges of dough with water. Fold dough over filling to make four half-moons. Seal edges by pressing with tines of a fork. Prick tops. Place on greased baking pan. Bake 20 minutes, or until golden brown.
- Let stand 5 minutes. Serve with remaining pizza sauce that has been heated.
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