Ricotta Calzones with Red Peppers, Spinach, and Goat Cheese

Name: Ricotta Calzones with Red Peppers, Spinach, and Goat Cheese
Yield: Makes six 9-inch by 4-inch calzones
Cuisine: Europe, Italian
Ingredients: 4 cups, bread flour (22 ounces), plus additional for dusting work surface; 2 1/4 teaspoons, instant yeast (1 envelope); 1 1/2 teaspoons, table salt; 2 tablespoons, extra-virgin olive oil; 1 1/2 cups, water, plus 1 tablespoon (12 1/2 ounces), 105 degrees; 10 ounces, whole-milk ricotta; 8 ounces, shredded fresh mozzarella (2 cups); 1 1/2 ounces, grated Parmesan cheese (about 3/4 cup); 1 , large egg yolk; 1 tablespoon, minced fresh oregano leaves; , table salt; 1/8 teaspoon, ground black pepper; 2 tablespoons, olive oil; 2 , medium red bell peppers, cut into 1/2 inch by 2-inch strips; 3 medium cloves, garlic, pressed through garlic press or minced (about 1 tablespoon); 1/4 teaspoon, red pepper flakes; 1 pound, spinach, washed, dried, and stems trimmed (about 4 cups); 8 ounces, goat cheese, crumbled; , extra-virgin olive oil for brushing shaped calzones; , kosher salt for sprinkling

Main Courses
Europe
Italian
Fruits & Vegetables
Eggs & Dairy
Vegetables
Cheese
Vegetarian
Breads

Appears in Cook's Illustrated September/October 2003

With soggy fillings and bready crusts, bad calzones are a dime a dozen. After baking 240 of them, we’ve elevated calzones above common pizzeria fare.

SERVES Makes six 9-inch by 4-inch calzones

TIME 2½ hours, plus 1½ to 2 hours rising

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