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Ingredients
- 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
Instructions
- 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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