DOUGH
4 cups flour
1 T yeast
1/2 T salt
2 T olive oil
1 1/2 cups water
Add yeast to warm water. Let it begin to foam. in food processor fitted with plastic blade mix flour, salt, oil and yeast mixture. Pulse until dough forms a ball and is smooth and elastic. Put dough aside to rise in a covered bowl for 1 hour. Cut dough into 6 pieces, roll each into a ball, and then cover to keep warm for up to 1/2 hour. Preheat oven to 500 F.
FILLING
2 cups ricotta
8 ounces mozzarella, shredded
1 cup grated parmesan
1 egg yolk - or whole egg
1 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
2 T olive oil plus 2 T for brushing calzones for baking
1 yellow or red pepper cut into small chunks
3/4 tsp garlic powder
1/4 tsp dried red pepper flakes
4 cups chopped frozen spinach or 1 pound fresh, washed/dried baby spinach
SAUCE
1 T olive oil
28 ounces crushed tomatoes in puree
2 medium crushed garlic cloves
1 tsp dried oregano
1/4 tsp sugar
1/2-1 tsp salt (to taste)
1/2 tsp pepper
While the dough is rising, prepare the filling and the sauce. For filling, mix the cheeses, egg, oregano, salt and pepper. Meanwhile, in a large frying pan, heat the oil, then add the peppers and cook for about 3 minutes until they are beginning to soften. Add the garlic, spinach, and dried red pepper flakes. Cook until the spinach is just beginning to dry. Set aside cheese mixture and vegetable mixture.
For sauce, heat oil in a small sauce pan. Add garlic and cook only until fragrant - don't let it brown. Carefully add tomatoes. This will spatter if you add the tomatoes too fast, so guard your clothes and stove. Add oregano and cook for 1 minute. Add sugar, salt, and pepper to taste. continue to cook very slowly to thicken a bit while you finish the calzones.
Preheat oven to 500F.
Roll the balls of dough into 9 inch circles. Keep each of the circles separated from each other with plastic wrap or parchment paper. To form each calzone, cover half a circle with 1/6 of cheese mixture, leaving a 1 inch edge. Cover the cheese with 1/6 of the vegetable mixture. Fold the dough over the filling, this time leaving a 1/2 inch edge, sealing the top dough to the bottom. Form each remaining calzone the same way. Cut a few air vents in the top of each calzone, brush with olive oil, and bake for 12 minutes.
Serve with the tomato sauce either hot from the oven or after cooling for 30-60 minutes.
