Tuesday, May 17, 2005

Mini Spinach Calzones

Mini Spinach Calzones (Adapted from BH&G)

5 ounces frozen chopped spinach, thawed and squeezed dry
4 ounces cream cheese, softened
3 tablespoons fresh grated Parmesan cheese
2 tablespoons chopped scallions
1 garlic clove, minced
1/4 teaspoon crushed red pepper
salt and fresh ground black pepper
pinch fresh grated nutmeg
16 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
1 large egg white
1 tablespoon water
fresh grated Parmesan cheese, for topping

Preheat oven to 400 degrees.

In a medium bowl, stir together spinach, cream cheese, 3 tablespoons Parmesan cheese, scallions, garlic and crushed red pepper - season with salt, fresh ground black pepper and nutmeg.

On a lightly floured surface, stretch dough into a 15" square. Divide the dough into 3" squares (you will end up with 25). Drop a slightly rounded teaspoon of the filling onto the center of each square.

In a small mixing bowl, whisk together egg and water until well combined. Lightly brush edges of dough squares with the egg wash. Form triangles by lifting one corner of each square and stretch it over the filling to the opposite corner, sealing the edges with a fork.

Place triangles onto parchment-lined baking sheets. Use a fork to prick the tops of each calzone once. Brush the top of each triangle with the egg wash and sprinkle with additional Parmesan cheese.

Set baking sheets into the oven and bake, rotating halfway though, until the calzones are golden, about 8 to 12 minuets. Remove and let cool slightly before serving.

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