Spinach and Ricotta Calzone

Name: Spinach and Ricotta Calzone
Prep time: 3 h 20 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 1
Cuisine: Mediterranean, Italian, European
Ingredients: 1 sheet Coarse cornmeal, for dusting baking; 1 small ball fresh mozzarella, grated; 142 grams frozen chopped spinach, thawed and squeezed of excess water; 1 teaspoons kosher salt; 2 Tbsps olive oil; 5 grinds black pepper; 237 milliliters whole milk ricotta cheese

Need a gluten free and vegetarian main course? Spinach and Ricotta Calzone could be an amazing recipe to try. This recipe makes 1 servings with 1180 calories, 76g of protein, and 80g of fat each. This recipe covers 45% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 3 hours and 20 minutes. A mixture of kosher salt, milk ricotta cheese, spinach, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. If you like this recipe, you might also like recipes such as Spinach and Ricotta Calzone, Escarole Calzone: Calzone di Ricottan e Escarola, and Pumpkin, Sausage and Spinach Calzone.

Instructions

Preheat oven to 450 degrees F.

Equipment you will use

Oven

Lightly dust the work surface and rolling pin with flour.

Ingredients you will need

All Purpose Flour

Equipment you will use

Rolling Pin

Roll the dough out into an 8 by 11-inch oval.

Ingredients you will need

Dough

Roll

In a medium bowl, mix the spinach, ricotta, and mozzarella and season with salt and pepper, to taste.

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Salt And Pepper

Mozzarella

Ricotta Cheese

Spinach

Equipment you will use

Bowl

Place all the filling on 1 half of the dough leaving a 3/4-inch border along the edge.

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Dough

Fold the remaining dough over the filling until the edges line up and pinch the edges together to seal. Gently roll the pinched edges under to form a decorative rim.

Ingredients you will need

Dough

Roll

Place the calzone on a baking sheet dusted with cornmeal and brush the top with olive oil.

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Olive Oil

Cornmeal

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Baking Sheet

Bake until golden brown and the center is hot and melted, 25 minutes, rotating midway through cooking.

Equipment you will use

Oven

1 package active dry yeast

Ingredients you will need

Active Dry Yeast

3/4 cup warm water, about 110 degrees F

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Water

1 teaspoon sugar

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Sugar

1 tablespoon extra-virgin olive oil

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Extra Virgin Olive Oil

1 3/4 cups all-purpose flour, plus extra for kneading

Ingredients you will need

All Purpose Flour

1 teaspoon salt

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Salt

In a small mixing bowl, whisk together yeast, warm water, sugar and olive oil.

Ingredients you will need

Olive Oil

Sugar

Water

Yeast

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Mixing Bowl

Whisk

Let sit for about 3 minutes to fully dissolve and activate the yeast.

Ingredients you will need

Yeast

In a large mixing bowl, whisk together flour and salt.

Ingredients you will need

All Purpose Flour

Salt

Equipment you will use

Mixing Bowl

Whisk

With a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together. Turn the dough out onto a clean counter surface dusted with flour.

Ingredients you will need

Dough

All Purpose Flour

Yeast

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Spatula

Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes. The surface should be tight and silky and bounce back slightly when pressed. Lightly grease a large mixing bowl with olive oil and place the dough in it.

Ingredients you will need

Olive Oil

Dough

All Purpose Flour

Equipment you will use

Mixing Bowl

Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours.

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Wrap

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Plastic Wrap

Bowl

Once doubled, punch the dough down and divide it into 2 equal pieces. Knead each 1 slightly to form a uniform ball. Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes.

Ingredients you will need

Dough

Punch

Wrap

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Kitchen Towels

Plastic Wrap

Cook's Note: Dough can be made the day before and refrigerated overnight once it is divided. Keep covered tightly in plastic wrap or in a sealed food storage bag.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Equipment

Ingredients

Servings:

1sheet

Coarse cornmeal, for dusting baking 1small ball

fresh mozzarella, grated 142grams

frozen chopped spinach, thawed and squeezed of excess water 1teaspoons

kosher salt 2Tbsps

olive oil 5

grinds black pepper 237milliliters

whole milk ricotta cheese

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Il Molino di Grace Solosangiovese Chianti Classico with a 4.2 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.