Ricotta & Spinach Calzones

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Ricotta and Spinach Calzones

Ingredients:

280g frozen chopped spinach, thawed and squeezed dry
230g ricotta cheese
110g mozzarella cheese, shredded
30g Parmesan cheese, grated
1 tablespoon olive oil
1 large egg yolk
1 teaspoon garlic powder
1 1/2 teaspoons minced fresh oregano
1/8 teaspoon red pepper flakes
1 teaspoon salt
450 pre-made pizza dough

 Instructions:

Preheat the oven to 260 degrees C.

In a large bowl, combine the spinach, ricotta, mozzarella, olive oil, egg yolk, garlic powder, oregano, red pepper flakes, and salt.

Divide the pizza dough into 4 even pieces. On a lightly floured surface, flatten each piece into a 7-inch round.

Spread a quarter of the spinach filling evenly over half of each dough round, leaving a 1-inch border around the edge.

Brush the edges with egg wash (1 large egg lightly beaten with 2 tablespoons water), then fold the other half of the dough circle over the spinach mixture. Press and pinch the edges to seal.

Cut 5 steam vents in the top of each calzone and brush the tops with the remaining egg wash.

Transfer the calzones onto a 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 a wire rack and let cool for 5 minutes before serving

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