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.