Lunch Box Chronicles: Day Eighty-Six (Guest Blogger from Cyberspace)

Wow, the internet and long term friendships can be VERY COOL. I am convinced that "6 degrees of separation" is more like "2 degrees of separation" with all of this cyber activity. I recently reconnected with my friend, Diana S., from high school. Prior to this year, the last time I saw her was about 30 years ago. I must say, we have both aged well! Diana is a wonderful fan of Spelt Right and recently sent me an email post from another high school acquaintance, posting a recipe from another friend in Boston made with Spelt Right dough. Given that we all live in different states, I think it is quite COOL. Here is the post, the link, and the recipe. Enjoy! http://heyspelty.blogspot.com/2010/08/happy-happy.html

spelt calzones
makes 2 enormous calzones

1 ball spelt right  frozen pizza dough, thawed and risen for around 2 hours
(make sure not to let the dough rise too quickly.  with wheat flour i would usually proof dough in the oven with the oven light on- this does not work for spelt.  i don't know why, my guess is that it has something to do with shorter gluten strands....?)

filling:
1 med zucchini, large dice
6 oz fresh spinach (1 bag)
4 scallions, small dice
4 oz feta, crumbled

olive oil
salt
pepper
red pepper flakes

preheat oven to 450

cover an inverted baking sheet with parchment paper

for the filling:

brown zucchini in a non-stick pan with a little olive oil, salt, pepper and red pepper flakes.
remove from pan.

using the same pan, quickly saute the spinach until fully cooked.
once it is cool enough to handle, squeeze as much moisture from the spinach as you can.
chop.

mix zucchini, spinach, scallions and feta in a bowl.

for the crust:

after the dough has risen, dust the counter or a board with spelt flour and divide the dough ball into 2 equal pieces.  working one at a time, flatten each dough ball to roughly 10" diameter.

scoop 1/2 of the filling onto one side of each flattened disc, then fold the remaining dough over the filling.  crimp the edges.

transfer your calzones to the inverted baking sheet.

using a sharp knife or scissors, snip 3 holes into the top of each calzone to allow steam to escape.

brush the tops with olive oil and sprinkle with salt and pepper.

bake for approx. 15 minutes until golden brown.

devour.