The S Files, episode 5

Spinach-Stuffed Calzone (Adapted from Jamie at Home's Recipe)

· 1 pound mushrooms

· 4 cloves garlic, peeled and finely sliced

· 4 sprigs fresh thyme, leaves only

· 1/4 cup butter

· Sea salt and freshly ground black pepper

· 1 cup tomato sauce

· 11 ounces spinach leaves, washed and spun dry

Saute mushrooms in butter, then add garlic. Add thyme, salt, and pepper ( I also added some crushed red pepper and leftover grilled chicken). Add tomato sauce (increase amount if you add chicken) and spinach leaves. Cook over medium-low heat until sauce is very thick. If you have Mozerella, stir in just before you stuff the calzones.

Need a great Calzone dough recipe? I used Jamie's... (adapted) but just mixed it by activating the yeast (water, yeast, sugar), adding oil and salt, then mixing flour in by the cupfull.I let it rise about 40 minutes.

• 7 cups white flour
• 1 level tablespoon fine sea salt
• 2 (1/4-ounce) packets active dried yeast
• 1 tablespoon sugar
• 4 tablespoons extra-virgin olive oil
• 2 1/2 cups lukewarm water

Assembly and baking:

Roll a fist-sized ball of dough out to about 1/4 inch on well-floured surface. Place a large spoonful of filling in center of the circle of dought, fold into a half-circle, and twist edges together. Place calzone on a greased cookie sheet, then bake at 450 degrees for 20 minutes.