How to Make a Spinach and Cheese Calzone

| 7/15/2013 2:49:00 PM

Get creative with the filling -- ham, tomatoes, spinach, pepperoni...

In our ever-widening experience concerning bread-like foods, I finally encountered a calzone I could actually make. Aha! I have conquered the calzone! This particular stuffed bread was usually something one finds in a pizzeria, stuffed with cheese, meat or spinach, or all three. My experience with them was that they were often overstuffed, sloppy, messy things to eat. Something that required a knife and fork almost (but refusing to look like a sissy, I persevered). In particular, I didn’t like the way the molten cheese could end up all over you. 

Enter Artisan Bread in Five Minutes a Day, by Jeff Hertzberg and Zoe Francois. For those of you who haven’t read or bought this book, I highly recommend it. The authors provided a great jumping-off point for calzones, providing a recipe for the crust (reprinted for your convenience below). The first time I made this, it was experimental mode, and used only cheese. There was a definite concern on my part about a drippy calzone that would leak out the filling as it baked, too. I needn’t have worried. On my spinach/cheese calzone in the photo, you can see a little cheese and spinach oozed through the slashes, but nothing to worry about. It was also sprinkled with some sesame seeds and herbs. For more of that authentic wood-fired flavor, I baked the calzones on my Big Green Egg, my outdoor baking appliance. Sometimes I even barbecue on it, but it’s mostly my outdoor oven.

I suggest that you start this recipe the day before, but if you’re really motivated, start in the morning and go for it. Without further adieu, here’s the recipe from Five Minutes:

Spinach and Cheese Calzone

Olive Oil Dough Ingredients:

2 ¼ cup lukewarm water
1 ½ tbsp. granulated yeast (1 ½ packets)
1 tbsp. salt, or to taste
1 tbsp. sugar
¼ cup extra-virgin olive oil
6 ½ cup unbleached all-purpose flour

3/31/2014 3:59:46 PM

I cannot wait to try this. Thank you! What are the egg instructions for? Could you explaing this in a little more detail? "I started and stoked the egg as normal, with the grid and ceramic baking stone inside the egg." I've read this a dozen times now and don't understand what is happening here. Please explain, thank you!!

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