Mini Spinach Ricotta Calzone

• Vegetarian

• Produce

  • 1/2 tsp Garlic powder
  • 10 oz Spinach, frozen

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 Marinara

• Baking & Spices

  • 2 tsp Italian seasoning
  • 1 Pinch Nutmeg
  • 20 Roll dough balls, frozen
  • 1 tsp Salt

• Dairy

  • 1 cup Mozzarella cheese
  • 15 oz Ricotta cheese

Found on aspicyperspective.com

Ingredients

• 20 frozen roll dough balls, thawed
• 15 ounces ricotta cheese
• 10 ounces frozen chopped spinach, thawed
• 2 large eggs, divided
• 1 cup shredded mozzarella cheese
• 2 teaspoons italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• Pinch of nutmeg
• Marinara for dipping

Directions

• Preheat the oven to 400 degrees F. Line several baking sheets with parchment paper and set aside. Place the thawed spinach in a sieve, over the sink, and press firmly to remove as much moisture as possible. In a large bowl, mix the ricotta, spinach, 1 egg, shredded, mozzarella, spices, and salt together until well combined. In a small bowl, whisk 1 egg with 1 tablespoon water. One at a time press each dough ball in the palm of your hand until flat and stretch into an 4 inch circle. Scoop 2-3 tablespoons of ricotta mixture into the center of the dough. Then brush the edges with egg wash. Fold the dough over the ricotta filling and press the edges together in the shape of semi-circle. Crimp the edges with a fork to seal the fold. Set on the baking sheets 2 inches apart. With the remaining egg wash, brush the tops and sides of all the mini calzones. Then use a small pairing knife to cut a vent in the top of each one, to allow steam to escape. Bake for 15-18 minutes until golden. Serve warm or at room temperature, with a side of marinara for dipping.