Calzones

To prepare the calzone dough: in a bowl, combine the lukewarm water with the honey, and stir to dissolve. Sprinkle the yeast over top, and using a fork, gently mix the yeast into the honey water just until it begins to dissolve; set aside to allow the yeast to become foamy, about 8-10 minutes.

In the meantime, in another larger bowl, whisk together the flour, salt, and Italian seasoning; once the yeast is active and foamy, pour the mixture into the flour, along with 2 tablespoons of the olive oil, and using a wooden spoon, mix together until a shaggy dough forms.

Turn the shaggy dough out onto a work surface, and knead for about 5-6 minutes, until smooth and elastic; then, add 2 tablespoons of the olive oil into a large, clean bowl, add the kneaded calzone dough into it, and turn it to coat in the oil. Wrap with plastic wrap and allow the dough to double for 1 hour, in a draft-free and warm area.

While the dough proofs, gather up and prep your filling ingredients to have organized and ready to make your filling.

To prepare your calzone filling, place a large pan or skillet over medium-high heat, and add 2 tablespoons of olive oil; once hot, add in the diced onion and saute for about 5-7 minutes, or until beginning to soften.

Add in the sliced mushrooms and the baby spinach, plus some salt and pepper, and saute together with the onion for about 7-8 minutes until the mushrooms and spinach are cooked and there is no longer any water/liquid left in the pan. Add the garlic and stir that in just until aromatic.

Spoon this mixture out onto a large plate and allow it to cool to room temp (use the fridge to expedite the process if needed); then, add the mixture into a bowl along with the ricotta and mozzarella cheese, and mix to combine well (check to see is additional salt and pepper are needed); set aside.

Once the calzone dough has doubled, punch it down and portion it out into 4 equal portions of dough (roughly 6 1/2 ounces). Form the dough into 4 round balls, place them onto a parchment-lined baking sheet, and cover with plastic wrap. Allow the dough balls to proof, once again, this time for 30 minutes.

While the dough proofs, preheat your oven to 450° degrees, and prepare a large baking sheet with parchment paper and a generous sprinkle of cornmeal (helps the calzones to not stick).

Once proofed, roll each dough ball into a circle that's roughly 8 inches; then, spoon a small amount of marinara sauce (about 2 tablespoons) onto the center of the dough, and add about 1/2 cup of the filling over the marinara, pressing gently to flatten it a bit. Fold the dough over top of the filling to create a semi-circle shape, pressing to seal and crimping the edges with your fingers (you can use a teeny amount of water along the edge to help seal the calzone).

Place the filled calzones onto the parchment lined and cornmeal dusted baking sheet, brush each with a touch of egg wash, and cut three, small slits into the tops of each calzone with a paring knife or kitchen scissors to allow steam to escape; place into the oven (middle rack) to bake for about 18 minutes, or until golden-brown and the baked through.

While the calzones bake, combine the 1 clove of pressed garlic with remaining 1 tablespoon of olive oil; once the calzones are baked, brush each liberally with this delicious and aromatic garlic oil and sprinkle with a touch of grated parmesan as a garnish; allow to rest for about 5 minutes before serving.

Serve the calzones while nice and hot, with a generous amount of extra marinara sauce on the side.