Colzones
Ingredients
For Pizza/ Calzones Dough
* You can use Pizza dough available in super market.
1 package active dry or fresh yeast
1 teaspoon Sugar
3/4 cup Warm Water (105 to 115 degrees F), Temperature should be correct.
2 3/4 cups Allpurpose Flour
1 teaspoon Salt
2 tablespoons Olive Oil or any cooking oil.
For Filling:
4 tablespoons Extra-Virgin Olive Oil or cooking oil
1 small cup Ricotta
I/2 packet chopped Spinach
Your choice of Italian seasoning (I preferred fresh oregano and thyme)
Salt
Method:
- In a small bowl/cup, dissolve the yeast and sugar in 1/4 cup of warm
water.
- In a large bowl, combine the flour and the salt. Pour in 2 tablespoons of
the oil, and when absorbed, scrape in the dissolved yeast. Add the remaining
1/2 cup of water and knead it for 5-8 minutes. Dough should be smooth and
firm. Cover with plastic wrap and place in a warm place to rise until double
in bulk, about 1-1 1/2 hours.
- Meanwhile in an another large bowl combine all the ingredients for filling
and salt according to your taste. You can adjust the proportion of ricotta
cheese and spinach.
- Divide the dough into 4 balls. Roll out each ball to make a chapati. Place
the fillings on the lower 1/2 of each circle and fold the top 1/2 of the chapati over the bottom 1/2 to form a half moon, and seal the edges by pressing with a fork or seal like 'Ghughara' (a Diwali sweet).
- Preheat oven to 425 degrees F. Lightly brush the top and edges of each calzone with cooking oil. Place on a baking sheet lined with parchment paper and bake until golden brown, 18 to 20 minutes depending on the oven.
- Serve hot and enjoy.
