10 ounces spinach, from frozen, thawed and liquid squeezed out (reserve)
8 cloves garlic (or less for the timid)
2 tablespoons olive oil
1 teaspoon nutmeg (optional)
1 pound bread (or pizza dough), prepared in advance (thawed out if frozen)
corn meal for dusting cutting board
1 egg white
nonstick cooking spray
Preheat oven to 450 degrees
Mix spinach, garlic, olive oil and nutmeg (adjust to taste)
Sprinkle board with corn meal
Roll out dough to make 12 inch oblong pie (roll thin or bread will not cook through)
Add spinach mixture lengthwise over 1/2 the pie, leaving 1 inch at edge for pinching shut
Fold the dough over spinach mixture
Pinch edges together to make a 12 inch by 4 inch pie (approximately)
Paint top surface of pie with egg white
Place on baking sheet sprayed with nonstick cooking spray (or use olive oil)
Bake until top of calzone is golden brown
This version makes one large calzone, 4 to 6 servings.
Make smaller calzones for individual servings that are great for taking-along.
Kids tend to like the smaller size better, too, because you can pick them up and eat them with your hands.
Roll the dough into 4 to 6 smaller rounds
Proceed with the recipe, as above.
What’s the difference? With the large calzone, you get less bread, which is fewer calories – more figure-friendly.