Steps: |
| -Preheat the oven to 425 degrees. |
| -Make the dough and roll out into two 10-inch squares with flour (if needed). Cut each square in half on the diagonal, forming four triangles. |
| -Heat a deep saute pan to medium-high, add 1 Tbl. oil and then add the pancetta. Stir the pancetta and turn the heat down to medium-low. |
| -Slowly cook the pancetta until browned. Add the onion and saute until translucent (approximately 4 minutes). If needed, add 1 more Tbl. of oil. |
| -Add the garlic and saute for another minute. |
| -Add the tomato and the spinach, and cook just until the spinach begins to wilt. |
| -Remove the vegetables, set aside to cool. |
| -In a medium bowl, whisk together the cheeses and the egg yolk. Mix in the red chile flakes and season with salt and pepper. |
| -Once it has cooled down, fold the spinach mixture into the cheese. Check the filling for seasoning and add more if needed. |
| -Sprinkle 2 sheet pans with semolina and salt. (or coat with cooking spray) |
| -Place a quarter of the filling on each triangle. Fold the corner of the triangle over filling to meet the other corner. |
| -Press the edges together and then crimp them with the bottom of a fork. |
| -Whisk the reserved egg white with a tablespoon of cold water. |
| -Brush the top of the calzones with the egg wash. |
| -Cut 3 slits on the top of each calzone to allow steam to escape. |
| -Bake the calzones until golden brown, about 15 minutes. |
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