Spinach Calzones

Danella’s Spinach Calzone 

Makes 6-8 Calzones

Dough

Dissolve in a large mixing bowl:

         2½    tsp. dry yeast

         ½      cup warm water

Add and mix together:

         ½      cup milk- scalded and cooled or evaporated milk

         ¼      cup sugar

         1       tsp. salt

         ¼      cup oil

         1       beaten egg

Add and knead until smooth:

      1-1¼   cups unbleached flour

      1-1¼   cups whole wheat flour 
                      or ~1 cup whole wheat groats, ground  *

Let rise until double, then kneed. I do this twice. While it is raising the second time I make the spinach filling.

Divide dough into 6-8 pieces. ( I do this by dividing the dough in half, then each of those I divide in half, and then those in to halves again. That way they are all pretty even in size.)

Press the dough flat like a pizza. I do this on the greased pan that I will bake them on. I oil my hands before I touch the bread. 

Put filling on ½ side of dough and pinch sides together.

Let rise until doubled.

Bake at 350 degrees until golden brown.

*I like to grind my own grain just before I use it. I use my VitaMix blender with the dry blade mixer top to do this, but any whole wheat flour from the grocery store works just fine too. 

Filling

In a large bowl mix together until creamy:

         1       large (32 oz.) rocotta cheese -Precious

  1½- 2      tsp. Lots of salt to taste - about

         ¼      tsp. thyme

         2       garlic cloves, minced

        ½      onions, chopped -optional

         2       pkg. frozen spinach - thawed and squeezed dry

         1       cup mozzarella, grated

When done baking-

  Top with warm Marinara Sauce and serve immediately, or store wrapped in plastic wrap and refrigerated.  

Chili Relleno

Aunt Alice’s Chili Relleno 

Lay in the bottom of a greased 9x13 baking dish:

         1-2               7oz. can Ortega green chilies, whole or diced

         ¼ - ½        lb. cheddar cheese, grated

         ¼ - ½        lb. Monterey Jack cheese, grated

Blend together in a blender or a bowl:

         1       12oz. can evaporated milk

         4       eggs

         ½      cup flour

         1       tsp. salt       

     

Pour blended mixture over everything in the baking dish.

Bake at 350 degrees for ~40 minutes until knife come out clean.

I like the whole green chilies best for this recipe, but since the kids don't always like the chilies I sometimes only put them in one side of my baking dish. This makes one side for the kids that is more like a cheesy omelette.  

 Then I add the cheese over the chilies. 

I blend together the egg mixture sometimes with a blender and other times by hand in a large measuring cup. 

I pour the egg mix over everything in the baking dish. 

 Then I put it into the oven.

When it comes out it is puffy and yummy. Eat it hot or enjoy the leftovers.