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Spinach-Ricotta Calzone—Make it Tonight!

This recipe makes two calzones which can be sliced any way you choose.

For the dough you’ll need:

1 package yeast

1 tsp. sugar

¾ cup warm (110 degrees) water

1 Tablespoon olive oil

1 ¾ cup all-purpose flour

1 teaspoon salt

Additional flour for board

Additional oil for oiling the bowl

To make the dough:

In a bowl, combine the yeast packet, sugar, warm water, and olive oil. Whisk together and allow to sit for a few minutes.

In a separate bowl, combine the flour and salt. Add the yeast mixture to the dry mixture, gently mixing it in with a spoon. Flour your counter or cutting board and knead the dough for approximately 3-5 minutes, until the gluten develops and the dough becomes elastic.

Pour about 2 Tablespoons of olive oil in a bowl and place the dough in the bowl, rolling it around to coat it with olive oil. Cover the bowl with plastic wrap and allow the dough to rise in a warm place for 1-2 hours until it has risen and doubled in size. Punch it down in the bowl with your fist then let it sit for a few more minutes before using.

For the filling you’ll need:

One 10-ounce box frozen spinach, defrosted with all excess water squeezed out

2 cups ricotta cheese

½ pound shredded mozzarella cheese

Salt and pepper to taste

To make the calzones:

Make sure spinach is defrosted by microwaving it on high for 4 minutes then squeezing out all excess water. Combine all filling ingredients in a bowl and mix.

Divide your pizza dough in half then roll each piece out into a circle (about 7or 8 inches long) Place half of the filling mix on each dough half then fold the dough in half and crimp the edges to seal the dough. You’ll have two half-moon shapes.
Dust a baking sheet with corn meal and place the calzones on the baking sheet. Brush with oil and bake in a preheated 400 degree oven for 25 minutes.