Spanish Calazone

Directions

1. 1
   Filling:.
2. 2
   2If using fresh spinach, wash, stem and finely chop, steam it quickly on medium high heat, adding no additional water. When wilted and deep green, remove to a bowl with a slotted spoon. (if using frozen - thaw and squeeze out as much moisture as you can).
3. 3
   3Saute onion and garlic in butter till translucent and soft.
4. 4
   4Combine all ingredients, mix well, salt and pepper to taste.
5. 5
   5Dough:.
6. 6
   6Soften together yeast, water and honey.
7. 7
   7Add salt and flour to make a soft dough. Knead 10 minutes, or till smooth and elastic, adding flour if necessary to keep from being sticky.
8. 8
   8Cover and let rise till doubled (about 1 hour - less if using rapid rise yeast).
9. 9
   9Punch down. Divide into six sections and roll out in rounds 1/4 inch thick.
10. 10
    10Fill with 1/2-3/4 cup filling, placing filling on one half of the circle, leaving a 1/2 inch rim.
11. 11
    11Moisten the rim with a little water, fold the empty side over, and crimp the edges.
12. 12
    12Prick here and there with a fork to allow steam to escape.
13. 13
    13Bake on an oiled tray (I use a baking stone) in a preheated 450 oven for 15-20 minutes or till crisp and lightly browned.
14. 14
    14Brush each pastry with a little butter as it comes from the oven.