TO DRINK: A medium-bodied Semillon isn’t overtly fruity and its lemony notes don’t overpower subtle dishes
Calzone stuffed with spinach and smoked mozzarella
- 120g (1 cup) cake flour
- 20g (2 tbsp) butter
- 15ml (1 tbsp) honey
- 5g instant yeast
- 200ml warm milk
- 45ml (3 tbsp) olive oil
- 300g baby spinach, chopped
- 2 garlic cloves, finely chopped
- salt and freshly ground black pepper, to taste
- 150g smoked mozzarella, coarsely grated
To make the dough, place all of the ingredients except for the milk in the bowl of an electric mixer and use a dough hook to mix until combined. Slowly add the milk until a dough is formed.
Place the dough in a bowl, cover and leave in a warm place until it doubles in size, about 2 hours.
For the spinach, heat the oil in a frying pan and add the spinach and garlic and season. Toss until the spinach has wilted, remove and set aside.
Divide the dough into 4 x 70g balls and cover. Working on a lightly floured work surface, roll each ball out into a circle. Spoon one quarter of the spinach mixture into one side of the circle. Add one quarter of the mozzarella to each calzone and, with a brush, wet all around the sides. Fold the circle to form a half moon and press down with your fork to secure.
Leave in the fridge for about 1 hour.
Heat a flat frying pan until hot and cook the calzone until golden. Serve hot.