Ingredients
Ingredients (Dough)
adapted from BakingBites
1 pkg 5/16oz active dry yeast (Hodgson Mill for whole grains)
1/4 cup water (100°-should feel like warm bath water)
1/2 cup skim milk (100°)
1 tablespoon sugar
2 cups whole wheat bread flour
1/2 teaspoon salt
4 tablespoons cold unsalted butter
Ingredients (Filling)
1 tablespoon olive oil
1 pound chicken sausage
1 package of sliced mushrooms
1 medium sweet onion
2 cloves of garlic (grated with a Microplane Grater or the smallest side of your grater)
4 ounces fresh spinach
fresh ground pepper
2 teaspoons Greek Seasoning
4 ounces reduced fat feta cheese
Preparation
First, prepare the dough: Using the dough hook in a stand mixer, mix the yeast, water, milk and sugar and let sit for 5 minutes. Add the bread flour and salt and mix. On a plate or cutting board, cut up the butter into small cubes (6-9 cubes per tablespoon). Add the butter to the dough and knead for about 2 minutes. Cover the bowl with a towel or plastic wrap and let it rise in a warm place for about 45 minutes. Once risen, turn the dough onto a lightly floured surface. Press the dough out into a circle, score and divide the dough into 8 equal parts. With each section of dough, roll into a ball and flatten until about 1/4″-1/8″ in thickness. Lay each section out on a baking sheet covered with foil and cover with plastic wrap, letting it rise for another 20 minutes. In the meantime, prepare the filling. In a saucepan with the olive oil, brown the sausage, onions and mushrooms. Once light brown, add the grated garlic, salt, pepper, and spinach. Preheat oven to 350°. On one half of each circle, place about 1/2 cup of filling (try to visualize how much 1/8th of the filling looks like) and top with about 2 tablespoons of feta cheese. Note: Be sure not to include any liquid. Fold over the other side (creating a half circle) and with a fork close the circle around it’s edge. Bake for 20-30 minutes or until golden brown. Servings: 8 calzones
