Jan 23, 2009

Spinace & Ricotta Stuffed Calzone

This dough I made with my typical bread recipe - here.


10 oz frozen frozen spinach, thawed & squeezed of excess water.
2 cloves of minced garlic (or more if desired)
2 c whole milk ricotta cheese
3/4 cups fresh mozzarella
1/4 cups graded Parmesan
1 egg
salt and pepper to taste
olive oil for brushing


1. In a pan over medium heat, saute garlic and add spinach. Heat through.

2. Mix the spinach, ricotta, mozzarella, and egg & season this with salt & pepper, to taste. Place 1/2 the filling on 1/2lb of the dough leaving a 3/4-inch border along the edge. Fold the remaining dough over the filling until the edges line up & pinch the edges together to seal. Gently roll the pinched edges under to form a decorative rim.

3. Place the calzone on a baking sheet dusted with cornmeal & brush the top this with olive oil. Bake until golden brown & the center is hot & melted, 25 mins.

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