Escarole Calzone (Calzone Di Ricotta E Escarola)

Directions

1. To make the dough: Place the wine, water and yeast in a large bowl and stir till dissolved. Add in the honey, salt and extra virgin olive oil and mix thoroughly. Add in 1 c. of flour and mix with a wooden spoon till it becomes a loose batter. Add in 2 more c. of flour and stir with the spoon for another 2 to 3 min, to incorporate as much of the flour as possible.
2. Bring the dough together with your hands and turn it out onto a floured board or possibly marble surface. Knead for about 6 to 8 min, till you have made a hard, smooth dough. Place it in a clean, lightly-oiled bowl and cover it with a towel. Let it rise in the warmest part of the kitchen for 45 min.
3. Cut the dough into 4 equal pcs and knead it into rounds. Let rest 15 min.
4. For the filling: Bring 3 qts of water to boil. Remove leaves from escarole head and rinse of all sand and dirt. Drop the leaves into the boiling water and cook till tender, about 8 to 9 min. Remove, drain and allow to cold. Stack the leaves, cut them into 1-inch thick ribbons, and set aside.
5. In a 12- to 14-inch saute/fry pan, heat oil over high heat till smoking. Add in garlic and cook 2 to 3 min, till light golden. Add in the capers, anchovies, olives, currants and pine nuts and cook 2 to 3 min, till garlic is dark golden. Add in the escarole and stir till well mixed. Remove from heat and allow to cold. Gently stir in ricotta and season mix with salt and black pepper. Set aside.
6. Preheat oven to 425 degrees and place a clean pizza stone in the oven to preheat.
7. Dust a clean work surface lightly with flour. Take the first of 4 rounds of dough and flatten it with your fingers and palms till it is about 1/8- to 1/4-inch thick and oval-shaped, and about 10 inches across. Place 1/4 of the escarole mix in upper part of center of the rolled dough. Fold the dough to create a half-moon, then seal the edges. Repeat this process with the other 3 pcs.
8. Place each piece on the stone in the oven and cook 15 to 18 min till golden. Remove from the oven and serve. This dish is often served at room temperature, but can be eaten fresh from the oven.
9. This recipe yields 4 calzones.