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Spinach calzone

Masses75 minutes1 people
1/52/53/54/55/5 (3 votes)
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By Mayra Fernandez Joglar

Spinach calzone

We all know that the pizzas are Italian and that the homemade ones are delicious. So today I propose that we go a little further and prepare a spinach calzone.

The calzone doesn't have many secrets. It's just a pizza base folded like a giant dumpling. The good thing is that, when sealed, the ingredients cook inside. The result is a crispy dough and a juicy filling.

The dough for this recipe has beer. Although, if you don't like this ingredient, you can use any of the options that Irene gave us in her recipe for natural pizza.

Another thing to keep in mind is that the recipe is adapted to Singles. Yes, I know that lately I have been very heavy with the subject but you do not know how difficult it is to find recipes for one person.

It is clear that I prepare the dough following the recipe, with all its quantities. I let it rise and then I split it into 4 portions. At this point we have two options; wrap the remaining portions and freeze them rolled into a ball. Or pre-cook them and freeze them. To do this, I spread the portions as if I were going to consume them at the moment, I skewer them with a fork so that they do not rise and I bake them for 10 minutes at 200º. I remove them, let them cool, wrap them in plastic wrap and go to the freezer!

Either methods is very useful. They are even complementary, for example, you can freeze one portion and spread two. It all depends on what you are going to prepare in the future. If you like pizzas more, use the second option, if on the contrary you want to investigate more in the different fillings of the calzone, I recommend the first option that will allow you to fold the dough easily.

I hope you like it!

Spinach calzone

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Calzone is another Italian specialty. Easy to make and with a crunchy and juicy result that will leave your family speechless.

  • Mayra Fernandez Joglar
  • Recipe type: masses
  • Rations: 1
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

Dough ingredients (For 4 people)

  • 300 g of bread flour
  • 10 g fresh yeast
  • 150 g of beer
  • 5 g of salt
  • 15 g of virgin olive oil
  • A pinch of sugar

Ingredients of the filling (For 1 person)

  • 75 g onion
  • 20 g oil
  • 75 g spinach, thawed and well drained
  • 75 g of cottage cheese, ricotta or Burgos cheese
  • 30 g of Parmesan cheese
  • 1 tablespoon of raisins
  • Salt and pepper

Preparation

  1. We are going to start preparing the dough since it will take us a little longer because it needs to rest.

  2. Put the oil, beer, sugar and salt in the glass. Heat for 1 minute at 37º and speed 2.

  3. Add the yeast crumbled with your fingers through the bottle. Mix for 10 seconds at speed 4.

  4. Add the flour and mix for 5 seconds at speed 5. And then knead for 1 minute, glass closed, spike speed.

  5. Remove the dough from the glass, make a ball and leave it to rest in a large bowl sprinkled with flour. Cover with a clean kitchen towel.

  6. While the dough ferments we will prepare the filling. For this we will grate the Parmesan during 30 seconds, progressive speed 5-7-9. Remove from the glass and reserve.

  7. Peel and chop the onion, to chop it program 4 seconds, speed 4. Add the oil and fry for 5 minutes, 100º and speed 1.

  8. Add the spinach and reprogram 5 minutes, 100º and speed 1.

  9. After the time, add the two types of cheese and the raisins. Season and mix everything during 30 seconds, speed 2 and turn left. Leave in the glass.

  10. We return again with the dough that will have already doubled its volume. Preheat the oven to 250º and put the dough on a previously floured work table. Cut the dough into 4 pieces.

  11. Take one of the portions and work it, with a floured rolling pin, to give it a round or disk shape. Fill the lower half of the dough with the spinach mixture (as if it were a dumpling) leaving a border without sham. Moisten these edges with a little water and press with your fingers or a fork so that they are well sealed.

  12. Flour the calzone and place it on a tray. Put it in the oven, lower the temperature to 200-225 and cook for 20 to 25 minutes.

  13. Remove from the oven and serve immediately.

Equivalences with TM21

More information - natural pizza


Discover other recipes of: Dough and Bread, Tricks

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  1.   Mayra Fernandez Joglar said
    ago 12 years

    And best of all, you can change the ingredients to your liking. So today with spinach and another day with tuna and pineapple !!

    Kisses!!

    Reply to Mayra Fernández Joglar