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350F, yield two 9" calzone
1) 1 tbsp. (15g) granulated sugar
1) ¾ cup (157g) hot water
2) 2 tsp. dry active yeast
3) 2 cup (280g) bread flour
3) ¾ tsp. salt
4) 1 tbsp. canola oil
Spinach-Ricotta Filling:
5) 454g fresh >> 177g (6.24oz) spinach
6) 140g (4.94oz) ricotta cheese
6) 69g (2.43oz) mozarella cheese
6) 17g (0.6oz) parmesan cheese
6) 9g canola oil
6) 1 large egg yolk
6) 1 garlic clove
6) ⅛ tsp. salt
Egg wash: 1 egg, 1 tbsp. water, pinch of salt

dough only

Spinach-ricotta filling

Day 1

In a bowl combine (1) let it cool to 115F then add yeast (2). Stir to dissolve and let it sit for 10 minutes.

In mixing bowl combine (3), then add yeast mixture. Stir mixture by hand using the dough hook and add (4). Attach dough hook and knead for 8 minutes.

Divide dough into two by weight. Dough weight 461g ÷ 2 = 230g

Wrap each dough with saran wrap and refrigerate overnight. The dough usually explodes out of the saran wrap and need re-wrap it. Maybe use tupperware with cover next time?

If using fresh spinach. Blanch spinach in hot water for 3 minutes. Squeeze out any liquid once it is cool enough to handle. A bag of spinach 454g, end up with 177g (6.24oz) spinach. Chop it up and refrigerate for next day use.

Day 2

Need two 9" circle parchment paper. Take dough out of the refrigerator and shape each dough into 9" circle cover with saran wrap and let is rest for 10 minutes.

In a bowl combine (5) and (6) mix it together. Divide the mixture into two by weight. Spinach mixture weight was 434g ÷ 2 = 217g

Fill each dough with filling. Use a very sharp knife to make 5 slits on the dough. Cover with saran wrap and let it rest for 30 minutes.

Brush with egg wash and Bake at 500F for 15 minutes.