Spinach, Mushroom, Egg Piadini - cooking recipe

Ingredients

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

Preparation

Basic Pizza Dough:
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.
In a large mixing bowl, whisk together flour and salt.
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.
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.
Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours.
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.
Piadini:
Preheat oven to 450 degrees F.
Lightly dust the work surface and rolling pin with flour. Roll the dough out into an 8 by 11-inch oval.
Melt butter with oil in a large skillet over medium-high heat.
Add mushrooms. Continue to cook, stirring occasionally until mushrooms are softened (about 4-6 minutes).
Add egg beaters and cook until eggs are no longer runny.
In a medium bowl, mix the spinach, ricotta, feta and egg/mushroom mixture.
Season with salt and pepper, to taste.
Place all the filling in the center of the dough leaving a 1-inch border along the edge.
Fold each corner over to the center. Forming a square.
Place the calzone on a baking sheet dusted with cornmeal and brush the top with olive oil.
Bake until golden brown and the center is hot and melted, 20-25 minutes, rotating midway through cooking.