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1
Set a pizza stone or baking sheet on an oven rack in the bottom-third position and preheat to 425 degrees F.
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2
Heat 1 teaspoon of the olive oil in a large nonstick skillet over medium-high heat.
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3
Add the ground beef, 1/4 teaspoon salt, and a pinch of crushed red pepper.
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4
Break the beef into large chunks with a wooden spoon.
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5
When the beef is browned all over, about 2 minutes, add the mushrooms, 2/3 of the garlic and 1/4 teaspoon salt.
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6
Cook for 3 minutes, then fold in the spinach to wilt, about 1 minute.
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7
This mixture should be relatively dry.
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8
Remove to a large bowl to cool completely.
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9
Reduce the heat to medium.
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10
Add the remaining 1 teaspoon olive oil and garlic and another pinch of crushed red pepper to the skillet.
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11
Stir for a minute to lightly brown the garlic, then add the tomatoes and 1/4 teaspoon salt.
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12
Simmer until thick, about 6 minutes.
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13
Reheat this sauce when ready to serve with the calzones.
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14
Divide the pizza dough into 4 balls.
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15
Spray a baking sheet with cooking spray.
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16
On a well-floured surface, roll out each rested ball into a 6- or 7-inch circle 1/8 inch thick.
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17
On the bottom half of each circle, mound a quarter of the cooled beef mixture, top with 3 tablespoons of the mozzarella, fold over the top half of the dough to form a semicircle and pinch the edges to seal.
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18
Carefully transfer the calzones with a spatula to the prepared baking sheet.
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19
Lightly brush with the beaten egg.
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20
Cut 2 small slits on top of each to vent steam.
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21
Bake the calzones in the oven on the hot pizza stone or baking sheet until golden brown, about 22 minutes.
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22
Serve with the heated tomato sauce on the side.
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23
Per serving (1 calzone): Calories: 470; Fat: 12 g (Saturated 4.5 g); Cholesterol: 60 mg; Sodium: 830 mg; Carbohydrate: 59 g; Fiber: 12 g; Protein: 27 g; Sugar: 5 g
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24
Stir together the warm water, honey and yeast in a measuring cup or small bowl.
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25
Let sit until a small layer of foam develops at the top, 3 to 5 minutes.
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26
(If this doesn't happen, discard and try again with new yeast.)
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27
Whisk the flour and 1/2 teaspoon salt together in a medium bowl.
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28
Add the foamy yeast mixture and olive oil and mix together with a stiff rubber spatula.
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29
Form the dough into a uniform ball in the center of the bowl.
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30
Be sure to scrape and use any dough stuck to the sides.
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31
The dough will be very sticky at this stage.
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32
Cover the bowl tightly with plastic wrap and keep in a warm place until the dough has doubled in size, about 2 hours.
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33
Lightly dust a baking sheet with flour.
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34
Sprinkle a generous amount of flour on a clean, dry work surface.
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35
Scrape the dough onto the floured surface and knead for a couple of minutes, working in just enough flour to make the dough less sticky but still moist to the touch.
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36
Form the dough into 1, 2 or 4 balls, for large, medium and small pizzas.
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37
Place the dough ball(s) on the prepared baking sheet.
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38
Cover loosely with plastic wrap or a dish towel and let rest for 30 minutes.
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39
The dough can then be shaped and cooked as desired or wrapped well and frozen for up to 1 month.
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40
Thaw frozen dough at room temperature, shape and cook as desired.
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41
Per serving (1/4 pound): Calories: 290; Fat: 5 g (Saturated: 0.5 g); Cholesterol: 0 mg; Sodium: 260 mg; Carbohydrate: 50 g; Fiber: 9 g; Protein: 10 g; Sugar: 1 g
