Spinach, Mushroom, Egg Piadini

• flour, for rolling dough
• 1/2 recipe basic pizza dough
• 5 ounces frozen chopped spinach, thawed and squeezed of excess water
• 1 cup whole milk ricotta cheese
• 1/3 cup feta, crumbled
• 1/2 cup Egg Beaters egg substitute
• 1/2 cup portabella mushroom, chopped
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3/4 teaspoon kosher salt
• 5 grinds black pepper
• coarse cornmeal, for dusting baking sheet
• 2 tablespoons olive oil
• Basic Pizza Dough
• 2 1/4 teaspoons active dry yeast
• 3/4 cup warm water, about 110 degrees F
• 1 teaspoon dried oregano
• 1 teaspoon sugar
• 1 tablespoon extra virgin olive oil
• 1 3/4 cups all-purpose flour, plus extra for kneading
• 1 teaspoon salt

1. Basic Pizza Dough:
2. In a small mixing bowl, whisk together yeast, warm water, sugar, oregano, and olive oil. Let sit for about 3 minutes to fully dissolve and activate the yeast.
3. In a large mixing bowl, whisk together flour and salt.
4. With a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together. Turn the dough out onto a clean counter surface dusted with flour.
5. Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes. The surface should be tight and silky and bounce back slightly when pressed. Lightly grease a large mixing bowl with olive oil and place the dough in it.
6. Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours.
7. Once doubled, punch the dough down and divide it into 2 equal pieces. Knead each 1 slightly to form a uniform ball. Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes.
8. Piadini:
9. Preheat oven to 450 degrees F.
10. Lightly dust the work surface and rolling pin with flour. Roll the dough out into an 8 by 11-inch oval.
11. Melt butter with oil in a large skillet over medium-high heat.
12. Add mushrooms. Continue to cook, stirring occasionally until mushrooms are softened (about 4-6 minutes).
13. Add egg beaters and cook until eggs are no longer runny.
14. In a medium bowl, mix the spinach, ricotta, feta and egg/mushroom mixture.
15. Season with salt and pepper, to taste.
16. Place all the filling in the center of the dough leaving a 1-inch border along the edge.
17. Fold each corner over to the center. Forming a square.
18. Place the calzone on a baking sheet dusted with cornmeal and brush the top with olive oil.
19. Bake until golden brown and the center is hot and melted, 20-25 minutes, rotating midway through cooking.

flour, recipe basic pizza, spinach, milk ricotta cheese, feta, egg beaters, portabella mushroom, olive oil, butter, kosher salt, black pepper, coarse cornmeal, olive oil, dough, active dry yeast, warm water, oregano, sugar, extra virgin olive oil, allpurpose flour, salt

Taken from www.food.com/recipe/spinach-mushroom-egg-piadini-363583 (may not work)