This isn't a recipe I would recommend making after a long day of work. There are a good bit of steps and the dough has to proof for atleast 40 minutes before it's ready to be baked. It's totally worth the steps though and I'll be making these a lot!
1 (.25 ounce) package active dry yeast
1 tablespoon olive oil
1 teaspoon white sugar
1 teaspoon of garlic powder
1 teaspoon salt
2 1/2 cups all-purpose flour(substitute with whole wheat flour for healthy version), divided
1/2 cup low fat ricotta cheese
1 1/2 cups part skim shredded mozzarella cheese
1 cup diced turkey pepperoni or your favorite calzone filler
1 cup chopped spinach
1 tablespoon dried basil leaves
1 egg, beaten
To Make Dough: In a small bowl, dissolve yeast in water for 10 minutes. Add the oil, sugar, garlic powder and salt. Mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.
To Make Filling: While dough is rising, combine the ricotta cheese, mozarella cheese, pepperoni, spinach and basil leaves in a large bowl. Mix well, cover bowl and refrigerate to chill.
Preheat oven to 375 degrees F (190 degrees C). When dough is ready, punch it down and separate it into 8 equal parts (they will still be quite a bit larger than a hot pocket at this size). Roll parts out into thin circles on a lightly floured surface.
Fill each circle with 1/8 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet. Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.
1/2 can of tomato paste (a larger can, not the tiny ones)
1 can of tomato sauce
1 tablespoon or so of dried basil
1 tablespoon or so of olive oil
1 tsp of garlic
1 tsp of minced onion
a dash or so of sugar
a dash or two of salt