Whole-Wheat Beef, Mushroom and Spinach Calzone - extra-virgin olive oil

Method

• Set a pizza stone or baking sheet on an oven rack in the bottom-third position and preheat to 425 degrees F.
• Heat 1 teaspoon of the olive oil in a large nonstick skillet over medium-high heat.
• 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.
• Remove to a large bowl to cool completely.
• 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.
• 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.
• 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.
• Serve with the heated tomato sauce on the side.
• Per serving (1 calzone): Calories: 470; Fat: 12 g (Saturated 4.5 g); Cholesterol: 60 mg; Sodium: 830 mg; Carbohydrate: 59 g; Fiber: 12 g; Protein: 27 g; Sugar: 5 g
• Stir together the warm water, honey and yeast in a measuring cup or small 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.)
• Whisk the flour and 1/2 teaspoon salt together in a medium 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.
• Lightly dust a baking sheet with flour.
• 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.
• 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.
• Yield: 1 pound pizza dough (serves 4)
• Per serving (1/4 pound): Calories: 290; Fat: 5 g (Saturated: 0.5 g); Cholesterol: 0 mg; Sodium: 260 mg; Carbohydrate: 50 g; Fiber: 9 g; Protein: 10 g; Sugar: 1 g