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Calzone

1 1/3 cups water
2 tablespoons olive oil
2/3 teaspoon salt
1/2 teaspoon oregano
4 cups bread flour
2 1/2 teaspoons yeast

10 1/2 ounces frozen chopped spinach
garlic powder
2 tablespoons olive oil
1 cup Provolone cheese -- grated
1 cup Mozzarella cheese -- grated

Remove dough from machine and roll it into circles of approximately
8 inches. Spread filling on one half of the circle leaving a border
around it for closing.

Close the calzone by folding the unfilled side on top of the filled
side and crimping the edges closed with your fingers or a fork.
Place on a lightly greased baking pan. Let rise approx. 30 minutes.
Brush lightly with olive oil and bake at 500 degrees for 20-30
minutes or until puffed and golden. (I bake them at 485 degrees
for 15 minutes in my oven.) The original recipe says to put 1 1/2
to 2 tablespoons each or ricotta and grated mozzarella cheese in
each calzone.

SPINACH FILLING : Saute thawed spinach in olive oil and garlic
powder until all water has evaporated. (I squeeze out excess liquid
first) Mix cheeses into spinach. You may substitute frozen chopped
broccoli for spinach.

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