- 1-1/2 to 2 cups all-purpose flour
- 1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Yeast OR Fleischmann's® Quick Rise Yeast
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 2/3 cup very warm water (120° to 130°F)*
- 1 tablespoon oil
- 2 cups shredded fontina cheese
- 1 cup finely diced ham
- 1/3 cup pine nuts
- 1/2 cup artichoke hearts, drained, patted dry
- 2 cups torn, fresh spinach
- As desired Italian herb seasoning
- As desired, red crushed pepper
- 1 tablespoon extra virgin olive oil
- As desired garlic salt
- Preheat oven to 375°F.
- Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Cover and let rest on floured surface while preparing filling.
- Combine cheese, ham and pine nuts in a large mixing bowl. Finely chop artichokes and add to bowl. Toss with spinach, Italian herb seasoning and crushed red pepper until well combined.
- Roll dough into a 12-inch circle on well-floured surface. Spread filling ingredients evenly over bottom-half of dough; leaving outer 1/2-inch free of filling.
- Fold top half of dough over bottom half, leaving 1/4-inch border of bottom layer uncovered. Bring bottom layer up and over top layer; folding and pressing layers together to form a seal. Carefully transfer to greased baking sheet. Brush with 1 tablespoon extra virgin olive oil; sprinkle with desired amount of garlic salt and Italian herb seasoning. Cut 3 slits in top of calzone. Bake for 20 to 25 minutes or until golden brown.
- Remove from oven; cool on wire rack 5 minutes before serving.
*If you don't have a thermometer, water should feel very warm to the touch.
**To knead dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of the dough.
Recipe Note: May also make 4 individual calzones instead of one large one.