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Dairy
Easy
1 Hour
Diets 
Kosher calzones were not available in Montreal when I was growing up. Pizza shops sold pizza, falafel, fries, and, of course, poutines. We didn’t have any of the special extra stuff. The first time I tasted a calzone, I had gone out for lunch with a camp friend in a Brooklyn pizza shop. I fell in love with them immediately!
Yield: 6 calzones
1 and 1/2 cups warm water
1 tablespoon Gefen Yeast
3 cups Glicks Flour
1 tablespoon oil, such as Gefen Canola Oil
2 cups frozen spinach, defrosted and squeezed dry
1 teaspoon Gefen Salt
1/2 teaspoon Pereg Pepper
2 cups shredded cheese
1 egg, beaten (optional)
In a bowl, combine water and yeast. Mix and add flour and oil. Knead until a nice dough forms. Allow to rise for 20–30 minutes.
Divide dough into six equal balls and roll each one out to a seven-inch circle. Place spinach mixture on half of each circle. Top with cheese. Fold dough over and pinch closed with a fork. Smear with egg wash (optional).
Bake at 500 degrees Fahrenheit for 10 minutes.
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