Ricotta And Spinach Calzones

A cheesy ricotta and spinach vegetarian calzone to substitute into your pizza habitual! I don’t recognize what came about, but we all of a surprising got wayyy busier than we’ve been on account that we moved to Austin. I assume it’s top although. We wished a bit of a break after transferring to get settled and just take a breath, but now we’re lower back into the craziness of existence and loving it. nicely, maximum of the time. just not after I don’t get to speak to you men for per week due to the fact i've a hard time finding a few minutes to submit those beauties!


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 lbpizza dough

COMMANDS

  1. Preheat oven to 500 tiers.
  2. combine spinach, ricotta, mozzarella, oil, egg yolk, garlic powder, oregano, pepper flakes, and salt in a large bowl.
  3. vicinity dough on gently floured floor and divide into 4 even pieces.
  4. With a rolling pin or your hands, flatten each piece into a 7 inch spherical on a bit of parchment paper.
  5. unfold 1/4 of spinach filling calmly over half of each dough spherical, making sure to leave a 1 inch border around the threshold.
  6. Brush the edges with the egg wash and then fold the opposite half of of the dough circle over spinach mixture, leaving the bottom half inch border exposed.
  7. Press edges of dough together and pinch with fingers to seal.
  8. With a pointy knife, reduce five steam vents in top of calzones and brush tops with ultimate egg wash.
  9. transfer calzones onto parchment lined baking sheet and bake for 8 mins, brush with any final egg wash and sprinkle with grated parmesan, then bake for some other 7 minutes.
  10. circulate to cord rack and allow cool for 5 mins earlier than serving.


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