Spinach Calzones With Two Variations Recipe

How to make it

---

• Dough:
• Form a ball with the dough oil the surface and place in a warm place for an hour.
• Spread some semolina flour on a dry cutting board.
• Start by pushing down and away from the center of the dough ball working your hands in a circular motion while pushing with the opposite hand.
• *Tip to speed thing up like we all do place the dough on the oven door for just a minute no longer, this will help relax the dough for easier stretching.
• Cover with plastic wrap and set aside while you grate the cheese.
• If you have difficulty use a rolling pin to roll the dough thin.
• First recipe:
• Place a few tablespoons of sauce in the center of the dough, and swirl it around leaving two inches of dough.
• Add half the spinach then half the portabella mushrooms on top.
• Next place the mozzarella and 1 oz of sharp cheddar cheese on top.
• Carefully fold over dough toward you and press to seal.
• Crimp the edges over and indent with your fingers.
• Slice three vent holes on top.
• Sprinkle with one ounce of grated sharp cheddar cheese
• Place in a preheated 475 F. oven and bake until golden and cheese on top begins to bubble.
• Second Recipe:
• Place the remaining spinach in the center.
• Next place the remaining Portabella mushrooms.
• Place the artichokes on top.
• Then half the remaining sharp cheddar cheese.
• Carefully fold over dough toward you and press to seal.
• Crimp the edges over and indent with your fingers.
• Sprinkle with one ounce of grated sharp cheddar cheese
• Place in a preheated 475 F. oven and bake until golden and cheese on top begins to bubble.
• Heat marinara in a small dish or ramekin. and use for dipping.
• Enjoy!