Spinach Artichoke and Ham Calzone

Name: Spinach Artichoke and Ham Calzone
Total time: 1 h 38 min
Yield: 1 (12-inch calzone)
Ingredients: 1-1/2 to 2 cups all-purpose flour; 1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Yeast OR Fleischmann's® Quick Rise Yeast; 1 teaspoon sugar; 3/4 teaspoon salt; 2/3 cup very warm water (120° to 130°F)*; 1 tablespoon oil; 2 cups shredded fontina cheese; 1 cup finely diced ham; 1/3 cup pine nuts; 1/2 cup artichoke hearts, drained, patted dry; 2 cups torn, fresh spinach; As desired Italian herb seasoning; As desired, red crushed pepper; 1 tablespoon extra virgin olive oil; As desired garlic salt

Intermediate • 1 (12-inch calzone) • 1 hr 38 min

Preheat oven to 375°F. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Cover and let rest on floured surface while preparing filling.

Ingredients

Crust:

1-1/2 to 2 cups all-purpose flour
1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Yeast OR Fleischmann's® Quick Rise Yeast
1 teaspoon sugar
3/4 teaspoon salt
2/3 cup very warm water (120° to 130°F)*
1 tablespoon oil

Filling:

2 cups shredded fontina cheese
1 cup finely diced ham
1/3 cup pine nuts
1/2 cup artichoke hearts, drained, patted dry
2 cups torn, fresh spinach
As desired Italian herb seasoning
As desired, red crushed pepper
1 tablespoon extra virgin olive oil
As desired garlic salt

Method

Preheat oven to 375°F.
Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Cover and let rest on floured surface while preparing filling.
Combine cheese, ham and pine nuts in a large mixing bowl. Finely chop artichokes and add to bowl. Toss with spinach, Italian herb seasoning and crushed red pepper until well combined.
Roll dough into a 12-inch circle on well-floured surface. Spread filling ingredients evenly over bottom-half of dough; leaving outer 1/2-inch free of filling.
Fold top half of dough over bottom half, leaving 1/4-inch border of bottom layer uncovered. Bring bottom layer up and over top layer; folding and pressing layers together to form a seal. Carefully transfer to greased baking sheet. Brush with 1 tablespoon extra virgin olive oil; sprinkle with desired amount of garlic salt and Italian herb seasoning. Cut 3 slits in top of calzone. Bake for 20 to 25 minutes or until golden brown.
Remove from oven; cool on wire rack 5 minutes before serving.