Ingredients: salt,wheat flour,spinach,mozzarella cheese,virgin olive oil,dry yeast,cloves garlic,ricotta cheese,sugar,onion,black pepper powder,milk brushing,button mushrooms,water needed

Whole Wheat Mushroom Spinach Calzone Recipe, 1 teaspoon Sugar,1-1/2 cup Whole Wheat Flour,Salt - to taste,1/4 cup Water - lukewarm + extra if needed,Black pepper powder - to taste,1 Onion - finely chopped,5 cloves Garlic - grated,1/2 cup Ricotta Cheese,1 teaspoon Extra Virgin Olive Oil,200 grams Button mushrooms,1/2 cup Mozzarella cheese,1 tablespoon Active dry yeast,Milk - for brushing,1-1/2 cup Spinach - finely chopped, 190, Italian Recipes, For making the spinach mushroom stuffing:To begin making Whole Wheat Mushroom Spinach Calzone, first start preparing the spinach mushroom stuffing.
Place a pan on medium heat and add 1 teaspoon of olive oil in it.
Add grated garlic and saute for 10 seconds.
Add finely chopped onions and cook till onions turn soft .
Do not brown the onions.Now add chopped mushrooms and cook on low flame.
Mushrooms will start to release a lot of water..
After about a minute add the chopped spinach.
Add salt and pepper powder to taste.
Cook until mushrooms are done and raw smell from the spinach disappears.
Do not overcook the veggies.
If the mushroom-spinach mix is still watery, cook the veggies on high heat for a 1-2 minute so that water from the veggies evaporates to the maximum.For making the whole wheat pizza dove:To make whole wheat pizza dough, add yeast, sugar in a mixing bowl and pour lukewarm water, let it rest for 5 minutes until the yeast starts bubbling.
Make sure that the yeast reacts according to the instructions on the yeast packet before you add it to the flour.
In another bowl, add flour, salt and mix with your fingers, make a well in the center and pour in the yeast mixture.
Mix well.
Knead the dove for about 5-10 minutes.
You can then proceed to make the pizza base now.Clean the kitchen counter , dust with some Vivatta whole wheat flour, transfer the dough onto the counter and start kneading.
Knead until the dough becomes smooth, soft and shiny.Place the dough into the bowl used for kneading, and cover it with a damp cloth.
Set it aside for 1 to 1-1/2 hours, for the dough to rise.
After resting , the dough should rise to double the original size.Once the dough is risen,use your fist to press down the dove, this is done to release all the air that would have collected.
Gently knead for another 2 minutes and pizza dough is ready to use.Make equal small round portions of the dough.
Take one portion at a time on a kitchen counter and flatten it with your hand or a rolling pin to a round shape.For baking the calzones:Spread about 1 tablespoon of ricotta mozzarella cheese each on the pizza base evenly.
Add one tablespoon of mushroom-spinach mixture and top it with both variety of cheese again.
Fold carefully into half into a semi circle.
Seal the edges with water to prevent the cheese from oozing out.
With a sharp knife make some slits on the surface of calzone to prevent it from bursting.
This also ensures even cooking.
Repeat this step for rest of the dough.Place the calzone carefully on a baking tray lined with parchment paper.
Keep them apart about 2 inches.
Brush with milk and bake them in pre-heated oven at 200 degree centigrade for about 20 minutes or until you seethe calzones becoming golden brown.
Turn off the oven and take out the baking tray carefully.
Serve the delicious Whole Wheat Mushroom Spinach Calzone hot with Spicy Marinara sauce in a Serving Platter.
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