1 package of active dry yeast
3/4 cup (scant) of warm water
2 tablespoons of olive oil
1 teaspoon of salt
2 tablespoons of sugar
2 1/2 cups of all-purpose flour
Filling
2 tablespoons of olive oil
1 minced clove of garlic
1 small onion, finely chopped
1 tomato, seeded and diced
1 handfull of fresh spinach
Salt to taste
150g of mozzarella cheese, shredded
1 egg, beaten for brushing
1 package of active dry yeast
3/4 cup (scant) of warm water
2 tablespoons of olive oil
1 teaspoon of salt
2 tablespoons of sugar
2 1/2 cups of all-purpose flour
Filling
2 tablespoons of olive oil
1 minced clove of garlic
1 small onion, finely chopped
1 tomato, seeded and diced
1 handfull of fresh spinach
Salt to taste
150g of mozzarella cheese, shredded
1 egg, beaten for brushing
Dough
Combine yeast and warm water, add olive oil, salt, sugar, and 1 cup of flour
Mix well, cover, and let rest for 20 minutes
Add the remaining flour and knead until dough is smooth and even
Divide the dough into ten portions
Roll out each portion on a floured surface to form circles about 15cm in diameter
Filling
Heat the olive oil in a pan, sauté the garlic and onion until softened
Add the tomato and spinach
Season with salt
Simmer for 5 minutes
Remove from heat, stir in shredded mozzarella cheese
Let cool
Assembly
Spread the spinach filling over the dough circles, brush edges with egg, and fold to enclose
Brush top of calzone with remaining egg and place on a baking sheet lined with parchment paper
Bake at 180°C for 25 minutes or until golden brown.
