: If you?re using fresh spinach, it needs to be stemmed, rinsed and steamed. Drain it well. Mix the spinach with the ricotta cheese and season to taste with the salt, pepper and fresh herbs. (The mozzarella cheese should be sprinkled on top of the filling
: Saute the onions in the olive oil. Add the garlic and the mushrooms and saute for 5 minutes. Add the chopped peppers and saute for another 5 minutes.
Add all of the tomatoes and the sauce. Break up the tomatoes with a masher or the back of a spoon as the sauce is cooking. Season to taste with the salt and pepper. Simmer for 10 minutes and add the fresh herbs right at the end.
Place the water in a large bowl and add the yeast and the malt. Add a cup of the all-purpose flour and stir with a whisk to break up any lumps. Let this sit for about 10 minutes, until it gets bubbly. During the summertime, this sponge will get going quic
Add the oil, the salt and the white whole wheat flour. Stir well and start to add the all-purpose flour, a cup at a time, stirring well after each addition. When the dough has started to pull away from the sides of the bowl, turn it out onto a floured cou
Assuming that none of the above has happened, punch the dough down when it has doubled in size. This normally takes 1 1/2 to 2 hours. Turn it out of the rising container and onto a floured counter. Divide it into eight equal pieces. Roll each into an oval
To make the calzone, place a generous 1/2 cup of filling on one side of the rolled-out dough. Top with 1/4 cup shredded cheese. Maintain a 1/2? border around the outside edge for sealing.
Beat together all of the ingredients for the egg wash. The addition of a pinch of salt helps to break down the egg white.
Using a pastry brush or your fingers, dab some of the egg wash around the edges of the dough. Fold the empty side over the filled side and press the edges of dough together. The better the seal, the less cheese will ooze out during baking.
Place each filled calzone on a greased baking sheet. Brush the tops with egg wash and cut a few steam vents in the top of each. Let the calzones rest for about 20 minutes while you preheat the oven to 450°F.
Bake the calzones for 10 minutes, then turn the heat down to 400°F. Bake for an additional 20 minutes. Let sit for 10 minutes before serving.