Tuesday, January 8, 2013

Spinach Mushroom Calzones

Have you ever begrudgingly gotten on an airplane?  Like you really, really don't want to leave, but you have to, you have to go back to the real world, to being an adult, to not living as if life is a vacation?  I know, I know, this is part of being an adult, but I did not want to leave Glasgow last Saturday. Not after an amazing trip to London (check it out) and two weeks off from work.  But alas I got on the airplane, came home and back to the real world.  

I decided I needed to be very productive Sunday as a result; that it was best to jump with two feet in and get back to life.  Lets just say unpacking after over two weeks is not fun, but feels amazing once you get done.  Cleaning the house and going grocery shopping meant real life had just hit me in the face.  So, to take my mind off of the fact that I was no longer in Scotland getting to just hangout with Charles, I prepared for the week and baked up my lunch.  

Although these calzones are a two step process, they are fairly easy.  They only slightly hard part is making the pizza dough and it was easy, trust me.  Step one being to prepare the dough and let it rise.  Step two is preparing the filling and baking them off.  These calzones are totally worth the time.  They are healthier for the New Year; my way of easing my way back in to my mostly vegetables lunch, but without making me eat salad every day.  They are loaded with spinach, mushrooms and onions, with 2% mozzarella and a little Parmesan cheese of gluing the filling together.  The dough came out light, and the filling delicious, earthy and garlicky.  So, if you have a little time, or even want to take a short cut and buy store bought pizza dough, give these a try.  I plan on reheating mine in the toaster oven this week for about 10 minutes on 300 degrees F.  Plus, they should definitely freeze well.  Enjoy!

Loving my new cookbook.  Thanks Meghan!  Time for the pizza dough.

Check out those bubbles.

Slowly coming together but you don't want to over work it.

Shaggy dough becomes....

A nice round ball ready to rise.

Once the dough has risen its time to prepare the filling.  A little onion...

and garlic and mushrooms.

Saute the onions and garlic until translucent.

Then mix in the spinach...

and cheeses.

Punch in the dough.

Then divide quarters. 

Filling and then fold over and tuck.

Pretty, glossy and ready for the oven.

Fresh out of the oven.  These smell amazing!

Spinach Mushroom Calzones
Pizza Crust: (recipe from the Baking Illustrated Cookbook)
1/2 cup warm water (about 110 degrees)
1 envelope (about 2 1/4 teaspoon) instant yeast
1 1/4 cups water, at room temperature
2 tablespoons extra-virgin olive oil
4 cups all-purpose flour, plus more for dusting work surface
1 1/2 teaspoons salt

1 - 16 oz package of frozen spinach, defrosted and drained of all water
1 - 8 oz container baby portobello mushrooms, roughly chopped
4-5 cloves garlic, chopped
1 medium yellow onion, chopped
1 1/4 teaspoon salt
1/2 teaspoon pepper
3/4 teaspoon oregano
3/4 teaspoon basil
3/4 teaspoon thyme
1/2 teaspoon rosemary
1 1/2 cups 2% fat mozzarella shredded cheese
1/4 cup shredded Parmesan cheese
1 teaspoon extra virgin olive oil

1.  Measure the warm water into a 2 cup liquid measuring cup.  (I heated my water in a 2 cup Pyrex measuring cup in the microwave for 1 minute.)  Sprinkle in the yeast, stir a little and let stand until the yeast dissolves and swells, about 5 minutes.  Add the room-temperature water and oil and stir to combine.

2.  In a large mixing bowl, combine the salt and half of the flour.  Add the liquid ingredients and use a wooden spoon to combine.  Add the remaining floor stirring until a cohesive mass forms.  

3.  Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, 7 to 8 minutes, using as little dusting flour as possible while kneading.  Form the dough into a ball, put it in a deep oiled bowl, cover with plastic wrap.  Let rise until doubled in size, 1 1/2 to 2 hours.  Press the dough to deflate it.  While the dough is rising prep the filling ingredients.

4.  In large saute pan, over medium-high heat, saute the onions in 1 teaspoon extra virgin olive oil for 8-10 minutes.  After about 5 minutes, add in the chopped garlic, oregano, basil, thyme and rosemary, as well as a sprinkling of salt and pepper.

5.  In a large mixing, stir together the spinach, mushrooms, sauteed onions, mozzarella and Parmesan cheese, and the 1 teaspoon salt and 1/2 teaspoon pepper.  Set aside.

6.  Preheat the oven to 425 degrees F.  Line a baking sheet with parchment paper and set aside.

7.  Once dough has risen, press in to deflate, then gently remove from the bowl on to a lightly floured work surface.  Cut the dough into even quarters.

8.  Roll one dough ball out until it is approximately 10 inches long by 6 inches wide and about 1/2 inch thick.  Fill with about a quarter of the filling and then fold over, tuck and crimp.  Set on to a baking sheet lined with parchment paper.  Repeat this process with the three remaining balls of pizza dough.  Once all 4 are filled, brush each calzone lightly with extra virgin olive oil.

9.  Bake the calzones for 18 - 20 minutes until golden brown.  Remove from the oven and serve.  Serve a marinara sauce along side for dipping! Or let them come to room temperature and store in the refrigerator.  Reheat in the toaster oven for 10 - 12 minutes on 300 degrees.  Enjoy!

No comments:

Post a Comment