Ricotta and Spinach Calzones (Print Version)
# Ingredients:
→ Main Filling
01 -
280g frozen chopped spinach, thawed and squeezed dry
02 -
225g ricotta cheese
03 -
115g mozzarella cheese, shredded
04 -
30g Parmesan cheese, grated, plus extra for topping
05 -
1 large egg yolk
→ Dough and Seasoning
06 -
450g pizza dough
07 -
1 tablespoon olive oil
08 -
1 teaspoon garlic powder
09 -
1½ teaspoons fresh oregano, minced
10 -
⅛ teaspoon red pepper flakes
11 -
1 teaspoon salt
→ Egg Wash
12 -
1 large egg, lightly beaten with 2 tablespoons water
# Instructions:
01 -
Preheat oven to 260°C (500°F).
02 -
In a large bowl, combine spinach, ricotta, mozzarella, olive oil, egg yolk, garlic powder, oregano, red pepper flakes, and salt. Mix thoroughly until well incorporated.
03 -
Place dough on a lightly floured surface and divide into 4 equal portions.
04 -
Flatten each piece of dough into a 18cm (7-inch) round on pieces of parchment paper, using either a rolling pin or your hands.
05 -
Spread one-quarter of the spinach filling evenly over half of each dough round, leaving a 2.5cm (1-inch) border around the edge.
06 -
Brush the edges with egg wash, then fold the empty half of dough over the filling, leaving the bottom 1.25cm (½-inch) border uncovered. Press edges together and pinch with fingers to seal completely.
07 -
Using a sharp knife, cut 5 small steam vents in the top of each calzone. Brush tops thoroughly with egg wash.
08 -
Transfer calzones on parchment paper to a baking sheet and bake for 8 minutes.
09 -
Remove calzones from oven, brush with any remaining egg wash and sprinkle with grated Parmesan. Return to oven and bake for an additional 7 minutes until golden brown.
10 -
Transfer to a wire rack and let cool for 5 minutes before serving to allow filling to set.
# Notes:
01 -
For best results, ensure spinach is thoroughly squeezed dry to prevent soggy calzones
02 -
Calzones can be frozen before baking for convenient meal prep