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1
Preheat the oven to 425F.
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2
Mix all ingredients except yolk and crust.
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3
Chill.
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4
Roll out the pizza crust on a nonstick (floured) surface.
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5
Use a rolling pin to flatten a bit more.
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6
Use a 3 circle cookie cutter to make 12 or more circles.
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7
Ive tried to use a cup, but this was not as easy.
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8
If you roll the scraps flat, you may get as many as 16 circles.
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9
Roll the mixture into compact balls.
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10
Loose filling cheats the calzone of ingredients and flavor.
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11
Place a ball in the middle of each dough circle.
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12
Paint a circle around the edges with the egg yolk.
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13
Carefully lift one side of the calzone and press the edges, making a semicircle with the filling inside.
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14
If you wish, you may dab the seam with additional yolk, but this is not necessary.
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15
If you have extra cheese, sprinkle a little on each top.
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16
This is great for identification if you also make its meatless cousin (see above).
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17
Sprinkle the white cheese on the spinach calzones so everyone will be able to see the difference.
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18
Place calzones on a cookie sheet (Air Bake is great).
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19
Poke a tiny hole on top of each one with a sharp knife.
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20
Bake for 5 to 7 minutes or until golden.
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21
Cool SLIGHTLY.
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22
If traveling with this dish, you can bake it first, but allow some heat to escape, keeping the calzones a little crisp.
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23
If needed, heat in an oven for a few minutes upon arrival.
