2 Loaves pizza dough or thawed
frozen bread dough 225 G ground beef (ground round or other low fat
3 Cups dried tomatoes
1 Cup shredded mozerrella cheese
2 Cups spinach (wash it and cook it; chop coarsel
2 Cloves garlic
15 Ml or less olive oil
parmesan cheese salt and pepper
1. Refresh the tomatoes in hot water and chop them.
2. Crush and saute garlic in olive oil. Add the ground beef. Cook.
3. Drain off excess oil. Add salt and pepper to taste.
4. Take each loaf of pizza dough or bread dough and cut it into 4 pieces. Pat, roll or stretch each piece into a 15-20 cm circle.
5. Filling the calazones: Be sure to keep all filling at least 1/2 cm from the edge or else you will have trouble sealing them. Place 1-2 Tbls of meat on half of the dough. Add some tomato bits and spinach. Top with 1 Tbls cheese and a bit of parmesan.
6. Dip your fingers into warm water. Wet the edge of the dough. Stretch half of the dough over the filling and press the edges to seal. Either use your fingers or a fork to seal them. Or you can roll the bottom edge up over the top edge, twisting them together like a rope around the edge. This method is slightly more time consuming, but the calazones generally don’t leak.
7. Place calazones on a baking sheet that has been greased or covered with cornmeal. Let them rise in a warm place for 30-60 minutes. Brush lightly with oil. Bake 20-30 minutes at 180 ?C .
Difficulty : moderate. Precision : measure ingredients.