Make the filling while the dough rises to save time. The dough can be made in advance and refrigerated or even frozen until use. Let come to room temperature before assembling, then knead for a few minutes to warms up.
1 cup wrist-temperature water
1 1/2 teaspoons active dry yeast
1 tablespoon honey or sugar
1 1/2 teaspoons salt
2 1/2 to 3 cups flour
Place the water in a medium-sized bowl.
Sprinkle in the yeast, and stir in the honey or sugar until everything dissolves.
Use a whisk to stir in the salt and flour.
When it gets too thick to whisk, mix with one floured hand.
Knead in bowl for about 5 minutes.
Brush a little olive oil over the dough, cover the bowl and let rise in a warm place until doubled in bulk (about 1 hour).
1 Tablespoon Olive oil
1 cup minced onion
1 pound Spinach, stemmed and minced
about 1/2 teaspoon salt
lots of black pepper
4 or 5 medium cloves garlic, minced
1 Tablespoon Dried basil
1 pound Ricotta or cottage cheese
2 cups (packed) grated mozzarella
about 1/2 cup grated Parmesan
Heat the olive oil in a medium-sized skillet.
Add onion and sauté over medium heat until translucent.
Add spinach, salt and pepper.
Cook stirring, over high heat for several minutes-until the spinach wilts.
Stir in the garlic and basil and cook for a bout 2 minutes more.
Place the cheeses in a medium sized bowl.
Add the spinach mixture and mix very well.
Taste to correct seasonings.
Preheat oven to 450 degrees.
Oil a baking tray
Punch down the risen dough.
Divide it into 6 equal sections, and roll out on a floured surface into circles 1/4 inch thick.
Place 1/2 to 3/4 cup filling on one half of the circle, leaving a 1/2 inch rim.
Use your fingers or a brush to moisten the rim with a little water.
Fold over the empty side and crimp the edges with your favorite fork.
Use that same fork to prick little holes here and there on the top surface.
Arrange the completed calzones on the oiled tray, and bake for 15 to 20 minutes, or until crisp and lightly browned. Serve hot .