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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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9/12/2013

Spinach Ricotta Calzone

I pinned this recipe recently and made it the other day.  You can find the original recipe at King Arthur Flour.

I used my bread machine to make the dough.  

2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 1/4 teaspoons instant yeast
3/4 teaspoon salt1 tablespoon olive oil1/2 cup to 3/4 cup lukewarm water



Put the ingredients in your bread machine and set on dough cycle.  When dough is finished, make the filling.


10 ounces spinach (fresh or frozen), cooked, drained, and squeezed completely dry
1 cup ricotta cheese, whole-milk or part-skim
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon grated nutmeg
1/2 teaspoon salt
Working with one half at a time, place the dough on a piece of parchment, or onto a lightly greased baking sheet. Pat it into a 10″ to 11″ circle.
Spread half of each disk of dough with half the filling. Fold the unfilled half over the filling, crimping and pressing the edges together to seal.
Cut 3 or 4 slits in the top of each calzone, to allow steam to escape. Brush with olive oil and sprinkle with a bit of shredded Parmesan Cheese.
Let the calzone rest, uncovered, for 30 minutes, while you preheat your oven to 450°F.
Bake the calzone for 18 to 22 minutes, until they’re golden brown.








I served these with a side of spicy marina.  Oh these came out really really really good!  You can always count on fantastic and easy recipes from King Arthur Flour.  I think one of these days, I would really love to visit their shop in VT.  But not in the winter....

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