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.
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