Preparation Time

1 1/2 hours prep, 20 minutes to bake

Ingredients

Dough:
• 1 package rapid rise dry yeast
• 3/4 cup warm water
• 1 tablespoon sugar
• 3 cups flour
• 1/4 cup olive oil
• 1 teaspoon salt
• eggwash (2 egg yolks mixed with 2 teaspoons water)
• cornmeal for dusting

  Filling:

• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 pound baby spinach, washed and dried
• salt and pepper
• 15 ounces ricotta
• 1 cup grated parmesan
• 1/2 cup shredded fontina
• 1 egg
• 1/2 teaspoon red pepper flakes

Directions

For dough:
• In the bowl of a standing mixer fitted with a dough hook, bloom the yeast by combining it with warm water and sugar. Stir gently to dissolve, then let stand 5 minutes until foam appears. Turn mixer on low and slowly add the flour, 1 cup at a time. Pour in 1/4 cup olive oil and salt. When dough starts to come together, increase the speed to medium. Mix until the dough pulls away from the sides of the bowl, about 10 minutes.
• Turn the dough out onto a lightly floured work surface and fold over itself a few times. Form dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about 45 minutes. Test the dough by pressing 2 fingers into it. If indents remain, the dough is adequately risen. When ready, knead the dough gently and divide in four balls. Sprinkle the rounds lightly with flour, cover and let rest for 15 minutes. This will relax the dough, making it easier to stretch. In the meantime, prepare filling.

  For Filling:

• In a saute pan, heat oil over medium heat. Add garlic and cook 2 minutes until lightly browned. Add the spinach, season and continue to cook until wilted, about 5 minutes. Transfer to a colander and squeeze out the excess liquid. If necessary, drain the ricotta in a sieve to remove excess moisture. Calzone filling should be fairly dry, because it may leak out or leave the dough mushy. Combine spinach, cheeses, egg, and pepper in a large bowl.

  For Calzones:

• Place a pizza stone in the oven and preheat to 400 degrees. If you don't have a stone, grease a baking pan.
• Roll the dough into 10 inch circles. Spoon a quarter of the filling onto 1 side of the dough round and brush the edges with eggwash to help form a seal. Fold dough over to enclose the filling and form a large turnover. Roll the edges up with your fingers to close tightly to prevent leaking. Cut a few slashes in the top to allow steam to escape during baking and brush with egg wash. Repeat with remaining rounds.
• Sprinkle a pizza peal (or prepared baking pan) with cornmeal and carefully transfer the calzones. Bake directly on pizza stone until golden brown, about 20 minutes. Let the calzones rest 10 minutes before cutting to allow cheese to set. Serve with basic tomato sauce.