Spinach Calzones

1. 1

   Thaw dough and spinach in refrigerator overnight.

2. 2

   For filling:

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   Squeeze all of the moisture you can from the spinach and set aside. Drain artichoke hearts and chop coarsely (don1t worry about the size, they1ll get

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   chopped more thoroughly later.

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   Combine cheeses and thoroughly beat together. Add spinach and artichoke hearts. Place this in the refrigerator.

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   For the dough:

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   Pinch off a piece between the size of a walnut and golf ball.

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   A walnut-sized piece of dough will yield a calzone about three inches across which will be good for lunch or as an appetizer. A golf ball-sized piece will give you a 5-inch across calzone which is a serving for dinner with marinara dipping sauce and a salad.

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   Press the dough into a disk. Dust it with flour and, working around the edges, stretch it a bit at a time. Do this between your two hands - nothing

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    fancy, but don1t press it down onto the dough board or counter top. The dough should feel slightly elastic and pull back. This is fine. When you

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    have beaten the dough into submission and it looks like a slightly deformed jellyfish, place it onto the parchment paper and let it rest, covered.

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    Pull some more dough and start again. You will need ~30 small or ~15 large dough circles plus one or two extra.

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    When the dough circles are complete, take the first circle out and dust it lightly with a bit of flour.

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    To fill:

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    Use between 1/8 - 1/4 cup of filling to spread spinach mixture on one-half of a dough circle. Leaving a 1/2-inch crust on the outside.

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    Dip fingers in water and run them around the outside of the dough circle.

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    Fold in half and crimp with a fork.

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    Combine egg white with ~1/2 cup water. Brush top of calzones and sprinkle with Parmesan cheese. Prick each calzone 3-4 times with a fork.

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    Bake in 350-degree oven for ~35 minutes or until brown. This is really good served with a good marinara.

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    * Cream cheese can be substituted for the mascarpone, but the result will be a more tangy filling.

* Per serving · 4 servings · Values may vary.