Calzones provide a fun and tasty alternative to pizza. Home cooks who want to think outside the pizza box can consider the following recipe for “Whole-Wheat Spinach Ricotta Calzones” from “Clean Eating for Busy Families” (Fair Winds) from author Michael Dudash, R.D.
Whole-Wheat Spinach Ricotta Calzones Serves 7 For the dough: 11⁄2 cups warm water (105 F to 110 F) 1 3⁄4-ounce envelope quick-acting dry yeast 2 cups unbleached white wholewheat flour, plus additional for dusting 2 cups unbleached bread flour 1⁄4 cup extra-virgin olive oil, divided 11⁄2 teaspoons salt 11⁄2 teaspoons Italian herb seasoning Olive oil spray For the filling: 1 tablespoon extra-virgin olive oil 1 8-ounce package crimini (baby bella) mushrooms, finely chopped 4 cups lightly packed baby spinach, finely chopped 2 teaspoons minced garlic 1⁄2 cup soft goat cheese 1 cup whole milk ricotta cheese 1⁄4 cup grated Parmesan cheese 1⁄2 cup basil leaves, chopped small 1⁄4 cup drained sun-dried tomatoes in oil, chopped 1 tablespoon flaxseed meal 1⁄4 teaspoon salt 1⁄4 teaspoon freshly ground black pepper For serving: 11⁄3 cups marinara sauce To make the dough: Pour the water into the bowl of a stand mixer fitted with a dough hook, sprinkle in the yeast, and let it sit for 5 minutes. Add the flours, 3 tablespoons of oil, and salt and seasoning; mix for 10 minutes on medium-low speed until the dough is elastic in consistency. Cover the bowl tightly with plastic wrap and place it in a warm area until the dough doubles in size, about 90 minutes. If you don’t have a warm area in your kitchen, heat the oven to 200 F. Turn off the oven and wait 5 minutes before placing the dough in the oven to proof.
Once the dough has risen, punch down. Coat a large sheet pan (or 2 medium sheets) with olive oil spray, shape the dough into 7 equal balls, cover, and let rest for 15 minutes.
