Dough:
1 Tablespoon yeast
2 Cups warm water
2 Tablespoons honey
1 Tablespoon salt
5 1/2 - 6 Cups unbleached white flour
Dissolve the yeast in warm water. Add honey, salt, and flour. Knead for about 10 minutes. Moisten the dough with a little bit of vegetable oil.
Cover and let rise for 1 hour or until double in size.
Filling:
1 pound of ricotta cheese
1 pound lightly steamed spinach (defrosted frozen spinach also works well)
2 Cups grated mozzarella cheese
1/2 Cup Parmesan cheese
2 cloves of crushed garlic
1/2 Cup minced onion
1 Tablespoon butter, plus extra to brush on top of calzones when they are done
salt
pepper
Dash of nutmeg
In a large mixing bowl, combine the cheeses, spinach, salt, pepper, and nutmeg. Saute garlic and onion in butter. Add the onion mixture to the cheese-spinach mixture. Stir well.
When the dough has finished rising, punch down and divide into 8 balls. Roll each ball out into a flat circle, about 1/4 inch thick. Place about a 1/2 cup of filling on half of each circle. Moisten the edges of each circle with a little water and fold in half. Crimp the edges closed with the tines of a fork and then prick the top of the calzones several times.
Bake on an oiled cookie sheet for 15-20 minutes at 450 degree F.
As soon as the calzones come out of the oven, brush with butter.
Serve with your favorite spaghetti sauce.
They can also be made smaller and used as a finger food or in a lunch box, with the sauce on the side, for dipping.
