Quick Spinach-Ricotta Calzones
Serves: 5
Irwin Berge
1 January 1970
Based on User reviews:
53
Spice
55
Sweetness
44
Sourness
47
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 medium
Onion (finely chopped)2 large
Garlic Cloves (minced)1 tsp
Ground Nutmeg1
Salt1 cup
Ricotta Cheese1 cup
Grated Mozzarella Cheese1 cup
Parmesan CheeseDirections:
1
Separate rolls onto a cornmeal-sprinkled work surface
2
Cover with plastic wrap and let rest while preparing filling
3
Heat oil in 12-inch skillet over medium-high heat
4
Add onion; saute until tender and golden, 2 to 3 minutes
5
Add spinach, garlic and nutmeg; saute, breaking up large clumps with a wooden spoon, until heated through, 2 to 3 minutes
6
Add salt and pepper
7
Transfer to a medium bowl; stir in ricotta
8
Let cool; stir in remaining cheeses
9
Adjust oven rack to center position and heat oven to 450 degrees
10
Sprinkling with cornmeal as necessary, roll out each roll into a 7-inch circle
11
Spoon a scant 1/2 cup of filling just below the center line, leaving a 1-inch border along the bottom half of the dough circle
12
Spoon filling just below the center line of the circle of dough, leaving a border along the bottom half of the circle
13
With wet fingertips, moisten the bottom border
14
Fold dough over filling and press edges together
15
Thoroughly seal by using fingertips to crimp and flute the edges or by pressing with the tines of a fork
16
Place on a large cookie sheet lined with parchment paper
17
(At this point, can be frozen up to 2 weeks
18
) Brush tops with oil
19
Bake until golden brown, about 16 minutes (longer if frozen)
20
Let cool slightly and serve with warm marinara sauce