Ricotta and Spinach Calzones

• Vegetarian

• Produce

  • 2 Garlic cloves
  • 1 1/2 tsp Oregano, fresh
  • 10 oz Spinach, frozen dry

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 Lbpizza dough
  • 1/8 tsp Red pepper flakes

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 4 oz Mozzarella cheese
  • 1 oz Parmesan cheese, grated
  • 8 oz Ricotta cheese

Found on kitschencat.com

Description

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
• 2 garlic cloves, minced
• 1½ teaspoons minced fresh oregano
• ⅛ teaspoon red pepper flakes
• 1 lbpizza dough

Directions

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