Calzone

The Dough:
1 cup wrist temperature water
1 1/2 tsp active dry yeast
1 TBSP honey or sugar
1 1/2 tsp salt
2 1/2 - 3 cups flour
olive oil

1. Place the water in a medium sized bowl. Sprinkle in the yeast, and stir in the honey or sugar until everything dissolves.

2. Use a whisk to stir in the salt and flour. When it gets too thick to whisk, mix with one floured hand. Knead in the bowl for about 5 minutes.

3. Brush a little olive oil over the dough, cover the bowl, and let rise in a warm place until doubled in bulk (about 1 hour).

4. Prepare filling. (my favorites follow below the assembly instructions)

(when I'm rushed, I'll use this dough for pizza)

Assembly:
1. Preheat the oven to 450 degrees. Oil a baking tray.
2. Punch down the risen dough. Divide it into 6 equal sections, and roll out on a floured surface into circles 1/4 inch thick.
3. Place 1/2 to 3/4 cup filling on one half of the circle, leaving a 1/2-inch rim. use your fingers or a brush to moisten the rim with a little water. Fold over the empty side and crimp the edges with a fork. With the fork, prick little holes in the top of the calzone.
4. Arrange completed calzones on the oiled tray, and bake for 15 to 20 minutes, or until crisp and lightly browned.

From The New Moosewood Cookbook by Mollie Katzen

Filling #1
chopped tomato
prepared pesto
mozzarella

Filling #2 (the one the kids eat)
pizza sauce or marinara
mozzarella cheese
olives

Filling #3
Spinach-Cheese Filling
1 TBSP olive oil
1 cup minced onion
1 lb spinach, stemmed and minced
about 1/2 tsp salt
lots of black pepper
4 or 5 medium cloves garlic, minced
1 TBSP dried basil (or 3 TBSP minced fresh)
1 lb. ricotta
2 cups (packed) grated mozzarella
about 1/4 cup grated parmesan

1. Heat the olive oil in a medium sized skillet. Add onion, and saute over medium heat until translucent - about 5 minutes. (I usually add the garlic here, and not in step 2)
2. Add spinach, salt, and pepper. Cook, stirring, over high heat for several minutes - until the spinach wilts. Stir in the garlic and basil and cook for two minutes more.
3.Place the cheeses in a medium sized bowl. Add the spinach saute and mix very well. Taste to correct seasonings.

from The New Moosewood Cookbook by Mollie Katzen

Filling #4 (Variation on #3 - it's a little faster to prepare)
3 Cheese Filling
1 cup fresh ricotta
1 cup grated mozzarella
1/4 cup grated parmesan
1 bunch spinach, thick stems removed and roughly chopped (5 cups)
I just bought some prepackaged stuff and tore it into small pieces.
I only used a handful or two - for sure not the 5 cups.
1/4 tsp black pepper

Combine all ingredients in a large bowl.
from Real Simple Magazine, November 2008, p 314