Spinach And Ricotta Bastelle Or Calzone Food

SPINACH AND RICOTTA CALZONE

Steps:

• Preheat oven to 450 degrees F.
• Lightly dust the work surface and rolling pin with flour. Roll the dough out into an 8 by 11-inch oval.
• In a medium bowl, mix the spinach, ricotta, and mozzarella and season with salt and pepper, to taste.
• Place all the filling on 1 half of the dough leaving a 3/4-inch border along the edge.
• Fold the remaining dough over the filling until the edges line up and pinch the edges together to seal. Gently roll the pinched edges under to form a decorative rim.
• Place the calzone on a baking sheet dusted with cornmeal and brush the top with olive oil.
• Bake until golden brown and the center is hot and melted, 25 minutes, rotating midway through cooking.
• Basic Pizza Dough:
• 1 package active dry yeast
• 3/4 cup warm water, about 110 degrees F
• 1 teaspoon sugar
• 1 tablespoon extra-virgin olive oil
• 1 3/4 cups all-purpose flour, plus extra for kneading
• 1 teaspoon salt
• In a small mixing bowl, whisk together yeast, warm water, sugar and olive oil. Let sit for about 3 minutes to fully dissolve and activate the yeast.
• In a large mixing bowl, whisk together flour and salt.
• With a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together. Turn the dough out onto a clean counter surface dusted with flour.
• Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes. The surface should be tight and silky and bounce back slightly when pressed. Lightly grease a large mixing bowl with olive oil and place the dough in it.
• Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours.
• Once doubled, punch the dough down and divide it into 2 equal pieces. Knead each 1 slightly to form a uniform ball. Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes.
• Cook's Note: Dough can be made the day before and refrigerated overnight once it is divided. Keep covered tightly in plastic wrap or in a sealed food storage bag.
• Yield: 2 dough balls

SPINACH AND RICOTTA BASTELLE OR CALZONE

Steps:

• Preheat oven to 450°F.
• In a skillet over medium-high heat, saute onion in olive oil. When onions are soft, add spinach and smoosh down with lid to cover. Cook until spinach is wilted and cooked through (about 5 minutes).
• Drain the onion-spinach mixture in a sieve, then finely chop. Place chopped mixture in a medium sized bowl and add ricotta and Parmesan cheese. Season with salt and pepper and stir to thoroughly combine. Taste to check seasoning.
• On a floured or marble board, divide the pizza dough into 4 to 6 pieces (depending on how big or small you want your bastelle). Form each piece into a thinly stretched circle and place heaping spoonfuls of the spinach mixture evenly among pieces. Fold the dough over to make a half-circle and crimp the edges to seal.
• Place the pieces on a greased sheet pan, and brush the tops with a tiny bit of olive oil. Cook for 15 minutes, or until pizza dough is golden brown and crusty to the touch. Allow to cool slightly before serving, as filling is quite hot.

SPINACH AND RICOTTA CALZONE

Steps:

• DOUGH.
• In a small mixing bowl, whisk together yeast, warm water, sugar and olive oil. Let sit for about 3 minutes to fully dissolve and activate the yeast.
• In a large mixing bowl, whisk together flour and salt.
• With a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together. Turn the dough out onto a clean counter surface dusted with flour.
• Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes. The surface should be tight and silky and bounce back slightly when pressed. Lightly grease a large mixing bowl with olive oil and place the dough in it.
• Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours.
• Once doubled, punch the dough down and divide it into 2 equal pieces. Knead each 1 slightly to form a uniform ball. Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes.
• Cook's Note: Dough can be made the day before and refrigerated overnight once it is divided. Keep covered tightly in plastic wrap or in a sealed food storage bag.
• Yield: 2 dough balls
• Preheat oven to 450 degrees F.
• Lightly dust the work surface and rolling pin with flour. Roll the dough out into an 8 by 11-inch oval.
• In a medium bowl, mix the spinach, ricotta, and mozzarella and season with salt and pepper, to taste.
• Place all the filling on 1 half of the dough leaving a 3/4-inch border along the edge.
• Fold the remaining dough over the filling until the edges line up and pinch the edges together to seal. Gently roll the pinched edges under to form a decorative rim.
• Place the calzone on a baking sheet dusted with cornmeal and brush the top with olive oil.
• Bake until golden brown and the center is hot and melted, 25 minutes, rotating midway through cooking.

SPINACH-RICOTTA CALZONES

Steps:

• Preheat oven to 425°F and coat baking sheet with nonstick cooking spray.
• Place spinach in microwave-safe bowl and microwave uncovered on high power (100%) for 3 to 4 minutes or just until thawed. Stir, then squeeze out moisture.
• Place spinach back in bowl and add ricotta, Parmesan cheese, bacon, garlic, and salt; stir together thoroughly.
• Divide dough into 4 equal portions.
• On well-floured surface, roll each portion out into approximately a 6-inch circle. Place one-fourth of filling in center of each circle.
• Moisten one half of edge with water and fold dough over filling, pressing edges together to seal. Cut several small slits in top of each to allow steam to escape.
• Place calzones on prepared baking sheet and bake at 425 degrees until golden, 12 to 15 minutes.
• Let stand for several minutes to cool slightly.
• Serve with marinara sauce for dipping.