If you are thinking of cooking a sumptuous meal for your family, it is definitely worth considering preparing some Ricotta and Spinach Calzones. Even though a traditional Italian meal normally consists of spaghetti and meatballs, making your own nutritious and filling pastry ensures that everyone gets what they want.
With the perfect recipe for Ricotta and Spinach Calzones, you can make a delicious and healthy meal that will be loved by all! Simply follow the easy-to-follow steps for preparing this tasty pastry dough.
A little known secret of mine, Ricotta and Spinach Calzones are a real treat for any mealtime. The key is to ensure that the dough ingredients are mixed together thoroughly (Dough by hand is a different story) and then left to rest on the cold counter for about half an hour before attempting to cut into it.
By doing this, you ensure that the filling will hold its shape, is well sealed around each slice and provides a gorgeous golden brown colour. Although I would not recommend it for a first time maker, if you have the patience and are willing to experiment, these are definitely some of the best tasting and beautiful filled dumplings you’ll ever make.
I’m going to share with you some tips on making Ricotta and Spinach Calzones for the holidays. You have a choice between making your own or buying them.
If you decide to make your own then here’s what you will need. If you choose to buy them then all you will need to do is follow the basic recipe as given, but adjust it slightly to suit your taste. These recipes are so popular because they are both yummy and healthy and if you cook them right, you won’t even notice the difference in the taste of the cooked dough.
Ricotta and Spinach CalzonesCourse: Appetizers & SnacksCuisine: AmericanDifficulty: Easy
A cheesy ricotta and spinach vegetarian calzone to substitute into your pizza routine!
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 (affiliate)
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 lbpizza dough
- Preheat oven to 500 degrees.
- Combine spinach, ricotta, mozzarella, oil, egg yolk, garlic powder, oregano, pepper flakes, and salt in a large bowl.
- Place dough on lightly floured surface and divide into 4 even pieces.
- With a rolling pin or your hands, flatten each piece into a 7 inch round on a piece of parchment paper.
- Spread 1/4 of spinach filling evenly over half of each dough round, making sure to leave a 1 inch border around the edge.
- Brush the edges with the egg wash and then fold the other half of the dough circle over spinach mixture, leaving the bottom 1/2 inch border uncovered.
- Press edges of dough together and pinch with fingers to seal.
- With a sharp knife, cut 5 steam vents in top of calzones and brush tops with remaining egg wash.
- Transfer calzones onto parchment lined baking sheet and bake for 8 minutes, brush with any remaining egg wash and sprinkle with grated parmesan, then bake for another 7 minutes.
- Move to wire rack and let cool for 5 minutes before serving.
Reference : kitschencat.