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Sunday Suppers with Lunchbox Love – Ricotta and Spinach Calzone

Here’s a vegetarian dish for you. I think I will cook ours on the grill. Everything goes on the grill in the summer right? Double up the recipe and you will have leftovers for a beautiful lunch for monday as well. Add a little side salad or fruit salad – DELISH! This recipe is from Kitschen Cat. I’ve got to try her Raspberry Mango Smoothie.

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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
  • 1½ teaspoons minced fresh oregano
  • ⅛ teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1 lb pizza dough

 

INSTRUCTIONS

  1. Preheat oven to 500 degrees.
  2. Combine spinach, ricotta, mozzarella, oil, egg yolk, garlic powder, oregano, pepper flakes, and salt in a large bowl.
  3. Place dough on lightly floured surface and divide into 4 even pieces.
  4. With a rolling pin or your hands, flatten each piece into a 7 inch round on a piece of parchment paper.
  5. Spread ¼ of spinach filling evenly over half of each dough round, making sure to leave a 1 inch border around the edge.
  6. Brush the edges with the egg wash and then fold the other half of the dough circle over spinach mixture, leaving the bottom ½ inch border uncovered.
  7. Press edges of dough together and pinch with fingers to seal.
  8. With a sharp knife, cut 5 steam vents in top of calzones and brush tops with remaining egg wash.
  9. Transfer calzones onto 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.
  10. Move to wire rack and let cool for 5 minutes before serving.

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