Whole-Wheat Mushroom Calzones
Yes, yet another mushroom dish. What can I say? I live in a town that has a festival each year to celebrate its fungii.
I call this particular recipe a "weekend dish" because it isn't something you just throw together. It doesn't take constant work, but there are a few different parts that require your attention over the course of a few hours. I made these calzones today as my day wasn't particularly jam-packed. Plus, they are absolutely perfect for when you feel in the mood for something much more satisfying than plain salads.
2/3 cup lukewarm (105-115 degree F) water
1 envelope rapid-rise active dry yeast
1 cup bread flour (make sure you use bread flour for a crustier product)
1/2 cup whole-wheat flour
3 cups mushrooms, coarsely chopped
1/2 of a 10oz box of frozen spinach, thawed and squeezed dry
1 cup part-skim mozzarella
1 can tomato sauce (low-sodium is best)
1. In a small bowl, combine the water and the sugar; sprinkle on the yeast. Let stand until foamy, about 5 min.
2. In a food processor (affixed with the dough hook attachment) , combine the bread flour, whole-wheat flour, and salt. With the machine running, scrape the yeast mix into the bowl. Knead the dough by pulsing the machine 20-30 times.
3. Spray a large bowl with nonstick cooking spray; place the dough in the bowl. Cover loosely with plastic wrap, and let the dough rise in a warm, draft-free place until it doubles in volume, about 30-45 min.
4. Meanwhile, spray a large skillet with nonstick cooking spray. Heat. Add the onion and oregano; saute' until softened, about 3 min. Transfer to a plate.
5. In the skillet, cook the mushrooms, stirring occasionally, until most of their liquid evaporates, about 25 min. (This is important so you don't get soggy calzones.) Stir in the onion and the drained spinach; set aside.
6. Spray a baking sheet with nonstick spray. Punch down the dough. Sprinkle a work surface with flour. Divide the dough into 4 pieces. Roll out each piece into roughly a 7-inch circle. Mound the veggie mix and 1/4 cup of cheese into the center of each dough round. Now, fold the dough over the filling, and press the edges to seal tightly. Place them seam-side down on the baking sheet. Cover loosely with plastic wrap and let them rise again, about 30 minutes.
7. While the calzones rise, adjust the racks in the oven to divide into thirds. Fill a shallow roasting pan with 2 inches hot water; place on the bottom oven rack. Preheat the oven to 400 degrees F. Bake the calzones on the top rack until brown, about 20 min.
8. While the calzones bake, make the tomato sauce. Empty the can of tomato sauce into a saucepan. Add the spices and bay leaf. Heat through, then reduce to a simmer, stirring occasionally.
9. Serve the calzones immediately with the tomato sauce on the side.
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The perfect song for this recipe: "Sway"- Dean Martin
