The New Moosewood Cookbook (Mollie Katzen's Classic Cooking)
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Peckish Sister from Central, FL
From previous experience with this recipe, I agree with Monkey Rose that it is problematic with too little crust/too much filling. So I increased the amount of dough by 50 % and threw it into my bread machine. And I didn’t worry about being a little short on spinach. This time I had enough dough to roll it ¼ inch thick and accommodate the filling. With less spinach, the filling was not watery. I found the easiest way to fill the calzones was to put the rolled dough on one hand and dump the pre-measured 1/6 of the filling into the dough. Then by slightly closing your hand, you can easily moisten and pinching the dough together with your other hand, and finish as per directions. In 20 minutes we had 6 perfectly filled and baked calzones. The crust was chewy and delicious as was the filling. This is the first time I have made calzones at all similar to those you can buy at fine Italian establishments.
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