Ricotta And Spinach Calzones


  • 10 ounces frozen chopped spinach, thawed and squeezed dry
  • 8 ounces ricotta cheese
  • 4 ounces mozzarella cheese, shredded
  • 1 ounce Parmesan cheese, grated
  • 1 tablespoon olive oil
  • 1 large egg, lightly beaten with 2 tablespoons water, plus 1 large egg yolk
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons minced fresh oregano
  • 1/8 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1 lb pizza dough


  • heat up kitchen appliance to five hundred degrees.
  • mix spinach, ricotta, mozzarella, oil, egg yolk, garlic powder, oregano, pepper flakes, and salt in a very giant bowl.
  • Place dough on gently floured surface and divide into four even items.
  • With a kitchen utensil or your hands, flatten every bit into a seven in. spherical on a bit of parchment paper.
  • unfold 1/4 of spinach filling equally over half every dough spherical, ensuring to go away a one in. border round the edge.
  • Brush the sides with the egg wash so fold the opposite half the dough circle over spinach mixture, going the lowest 1/2 in. border uncovered.
  • Press edges of dough along and pinch with fingers to seal.
  • With a pointy knife, cut five steam vents in high of calzones and brush ace with remaining egg wash.
  • Transfer calzones onto parchment lined baking sheet and bake for eight minutes, brush with any remaining egg wash and sprinkle with grated Parmesan, then bake for an additional seven minutes.
  • Move to wire rack and let cool for five minutes before serving.

source http://recipetocooking.blogspot.com/2019/02/ricotta-and-spinach-calzones.html

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