Spinach and Ricotta Calzones
Serves: 4
Ingredients
Preparation
NotesIngredients
- 2 tablespoons olive oil Add to list
- 2 garlic cloves, minced Add to list
- 1 pound fresh baby spinach, washed and dried Add to list
- 1 cup ricotta cheese Add to list
- 1/2 cup grated mozzarella Add to list
- 2 tablespoons finely grated Parmigiano-Reggiano Add to list
- 1 large egg yolk Add to list
- Salt and pepper, to taste Add to list
- 1 frozen pizza dough ball, thawed (see note) Add to list
- 1 cup of your favorite marinara sauce Add to list
Preparation
Preheat oven to 425° F.
In a sauté pan, heat oil over medium heat and cook garlic until soft, 1 to 2 minutes. Add the spinach and cook until wilted, 2 to 3 minutes. Transfer to a colander and squeeze out the excess liquid, then coarsely chop. In a large bowl combine spinach, all three cheeses, egg, salt and pepper.
Divide the dough into 4 equal pieces, then roll out each piece into an 8-inch round. Working on half of each circle, divide the spinach-cheese filling equally, leaving about a 1/2-inch margin on the edge. Fold the other half of the dough over the top of filling and pinch the edges firmly to seal.
Transfer the calzones to a baking sheet and bake 12 to 15 minutes or until golden brown. Serve warm with heated marinara sauce for dipping.
Notes
For a mighty fine calzone (or pizza for that matter), look for locally made, organic pizza dough by The Essential Baking Company in the freezer section at PCC.
Comments
Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.