Spinach, Mushroom, Egg Piadini

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• flour, for rolling dough
• 1/2 recipe basic pizza dough
• 5 ounces frozen chopped spinach, thawed and squeezed of excess water
• 1 cup whole milk ricotta cheese
• 1/3 cup feta, crumbled
• 1/2 cup egg beaters egg substitute
• 1/2 cup portabella mushroom, chopped
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3/4 teaspoon kosher salt
• 5 grinds black pepper
• coarse cornmeal, for dusting baking sheet
• 2 tablespoons olive oil
• 2 1/4 teaspoons active dry yeast
• 3/4 cup warm water, about 110 degrees f
• 1 teaspoon dried oregano
• 1 teaspoon sugar
• 1 tablespoon extra virgin olive oil
• 1 3/4 cups all-purpose flour, plus extra for kneading
• 1 teaspoon salt

Recipe

• 1 basic pizza dough:
• 2 in a small mixing bowl, whisk together yeast, warm water, sugar, oregano, and olive oil. let sit for about 3 minutes to fully dissolve and activate the yeast.
• 3 in a large mixing bowl, whisk together flour and salt.
• 4 with a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together. turn the dough out onto a clean counter surface dusted with flour.
• 5 knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes. the surface should be tight and silky and bounce back slightly when pressed. lightly grease a large mixing bowl with olive oil and place the dough in it.
• 6 cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours.
• 7 once doubled, punch the dough down and divide it into 2 equal pieces. knead each 1 slightly to form a uniform ball. set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes.
• 8 piadini:.
• 9 preheat oven to 450 degrees f.
• 10 lightly dust the work surface and rolling pin with flour. roll the dough out into an 8 by 11-inch oval.
• 11 melt butter with oil in a large skillet over medium-high heat.
• 12 add mushrooms. continue to cook, stirring occasionally until mushrooms are softened (about 4-6 minutes).
• 13 add egg beaters and cook until eggs are no longer runny.
• 14 in a medium bowl, mix the spinach, ricotta, feta and egg/mushroom mixture.
• 15 season with salt and pepper, to taste.
• 16 place all the filling in the center of the dough leaving a 1-inch border along the edge.
• 17 fold each corner over to the center. forming a square.
• 18 place the calzone on a baking sheet dusted with cornmeal and brush the top with olive oil.
• 19 bake until golden brown and the center is hot and melted, 20-25 minutes, rotating midway through cooking.