Whole-Wheat Beef, Mushroom and Spinach Calzone

Name: Whole-Wheat Beef, Mushroom and Spinach Calzone
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoon active dry yeast; 1 teaspoon honey or agave syrup; 473 milliliters packed cups baby spinach; 397 grams no-salt-added crushed tomatoes; 237 milliliters 1/2 ounces cremini mushrooms, sliced (about; 2 pinches crushed red pepper; 1 large egg, beaten; 3 cloves garlic, finely minced; 4 servings Kosher salt; 151 grams lean ground beef; 1 Tbsp extra-virgin olive oil; 2 teaspoons extra-virgin olive oil; 177 milliliters shredded part-skim mozzarella; 177 milliliters warm water (100 to 110 degrees F); 473 milliliters white whole-wheat flour, plus more for kneading

Whole-Wheat Beef, Mushroom and Spinach Calzone might be just the main course you are searching for. This recipe serves 4. One serving contains 458 calories, 25g of protein, and 13g of fat. This recipe covers 31% of your daily requirements of vitamins and minerals. Head to the store and pick up active yeast, kosher salt, pepper, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 55 minutes.

Instructions

Set a pizza stone or baking sheet on an oven rack in the bottom-third position and preheat to 425 degrees F.

Equipment you will use

Baking Sheet

Pizza Stone

Oven

Heat 1 teaspoon of the olive oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the ground beef, 1/4 teaspoon salt, and a pinch of crushed red pepper. Break the beef into large chunks with a wooden spoon. When the beef is browned all over, about 2 minutes, add the mushrooms, 2/3 of the garlic and 1/4 teaspoon salt. Cook for 3 minutes, then fold in the spinach to wilt, about 1 minute. This mixture should be relatively dry.

Ingredients you will need

Red Pepper Flakes

Ground Beef

Mushrooms

Spinach

Garlic

Beef

Salt

Equipment you will use

Wooden Spoon

Remove to a large bowl to cool completely.

Equipment you will use

Bowl

Reduce the heat to medium.

Add the remaining 1 teaspoon olive oil and garlic and another pinch of crushed red pepper to the skillet. Stir for a minute to lightly brown the garlic, then add the tomatoes and 1/4 teaspoon salt. Simmer until thick, about 6 minutes. Reheat this sauce when ready to serve with the calzones.

Ingredients you will need

Red Pepper Flakes

Olive Oil

Tomato

Garlic

Sauce

Salt

Equipment you will use

Frying Pan

Divide the pizza dough into 4 balls. Spray a baking sheet with cooking spray. On a well-floured surface, roll out each rested ball into a 6- or 7-inch circle 1/8 inch thick. 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. Carefully transfer the calzones with a spatula to the prepared baking sheet. Lightly brush with the beaten egg.

Ingredients you will need

Cooking Spray

Dough

Mozzarella

Beef

Roll

Egg

Equipment you will use

Baking Sheet

Spatula

Cut 2 small slits on top of each to vent steam.

Bake the calzones in the oven on the hot pizza stone or baking sheet until golden brown, about 22 minutes.

Equipment you will use

Baking Sheet

Pizza Stone

Oven

Serve with the heated tomato sauce on the side.

Ingredients you will need

Tomato Sauce

Stir together the warm water, honey and yeast in a measuring cup or small bowl.

Ingredients you will need

Honey

Water

Yeast

Equipment you will use

Measuring Cup

Bowl

Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn't happen, discard and try again with new yeast.)

Ingredients you will need

Yeast

Whisk the flour and 1/2 teaspoon salt together in a medium bowl.

Ingredients you will need

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Add the foamy yeast mixture and olive oil and mix together with a stiff rubber spatula. Form the dough into a uniform ball in the center of the bowl. Be sure to scrape and use any dough stuck to the sides. The dough will be very sticky at this stage. Cover the bowl tightly with plastic wrap and keep in a warm place until the dough has doubled in size, about 2 hours.

Ingredients you will need

Olive Oil

Dough

Yeast

Wrap

Equipment you will use

Plastic Wrap

Spatula

Bowl

Lightly dust a baking sheet with flour.

Ingredients you will need

All Purpose Flour

Equipment you will use

Baking Sheet

Sprinkle a generous amount of flour on a clean, dry work surface. 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. Form the dough into 1, 2 or 4 balls, for large, medium and small pizzas.

Ingredients you will need

Dough

All Purpose Flour

Place the dough ball(s) on the prepared baking sheet. Cover loosely with plastic wrap or a dish towel and let rest for 30 minutes. The dough can then be shaped and cooked as desired or wrapped well and frozen for up to 1 month. Thaw frozen dough at room temperature, shape and cook as desired.

Ingredients you will need

Dough

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

Kitchen Towels