SPINACH-RICOTTA CALZONES
Found this on the Enfamil website. Could easily be turned into a meatless meal by omitting the bacon!
Provided by iewe7726
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
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.
SPINACH AND THREE CHEESE CALZONE
Provided by Tyler Florence
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For Dough: In the bowl of a standing mixer fitted with a dough hook, bloom the yeast by combining it with warm water and sugar. Stir gently to dissolve, then let stand 5 minutes until foam appears. Turn mixer on low and slowly add the flour, 1 cup at a time. Pour in 1/4 cup olive oil and add salt. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough pulls away from the sides of the bowl, about 10 minutes.
- Turn the dough out onto a lightly floured work surface and fold over itself a few times. Form dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise in a warm place until doubled in size, about 45 minutes. Test the dough by pressing 2 fingers into it. If indents remain, the dough is adequately risen. When ready, knead the dough gently and divide in 4 balls. Sprinkle the rounds lightly with flour, cover, and let rest for 15 minutes. This will relax the dough, making it easier to stretch. In the meantime prepare filling.
- For Calzones: Place a pizza stone in the oven and preheat to 400 degrees F. If you don't have a stone, simply grease a baking pan. Roll or spread the dough discs into 10-inch circles, leave the dough slightly thick so that the filling will not ooze out. Spoon a quarter of the filling onto 1 side of the dough round and brush the outer edge with egg wash to help form a seal. Fold dough over to enclose the filling and form a large turnover. Roll up the edges with your fingers to close tightly and prevent leaking. Cut a few slashes in the top to allow steam to escape during baking and brush with egg wash. Repeat with remaining rounds. Sprinkle a pizza peel (or prepared baking pan) with cornmeal and carefully transfer the calzones. Bake directly on pizza stone for 25 to 30 minutes until golden brown. Let the calzones rest 10 minutes before cutting to allow the cheese to set. Serve with basic tomato sauce if desired.
- For Filling: In a saute pan, heat oil over medium heat. Add garlic and cook 2 minutes until lightly browned. Add the spinach, season, and continue to cook until wilted, about 5 minutes. Transfer to a colander and squeeze out the excess liquid. If necessary, drain the ricotta in a sieve to remove excess moisture also. Calzone filling should be fairly dry, because it may leak out or make the dough mushy. Combine spinach, cheeses, egg, and pepper in a large bowl.
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
SAUSAGE, SPINACH AND RICOTTA CALZONE
Italian sausage and spinach are a great combination!
Provided by Fleischmann's Yeast
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 35m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F.
- Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Cover and let rest on floured surface while preparing filling.
- Cook sausage in skillet over medium-high heat until cooked through; remove from skillet and drain excess fat. Add spinach and water to skillet; saute 1 to 2 minutes until spinach is wilted; drain. Return sausage to pan.
- Combine ricotta, mozzarella and egg in a mixing bowl. Stir in Italian herb seasoning, crushed red pepper and garlic salt; set aside.
- To make calzones divide dough into four portions. Roll 1 portion into an 8-inch circle on a floured surface. Spread approximately 1/3 cup ricotta mixture in center bottom half of dough. Top with heaping 1/3 cup sausage spinach mixture leaving outer 1/2-inch free of filling. Fold top half of dough over filling. Pull edge of lower crust over top; folding and pressing layers together to form a seal. Carefully transfer to greased baking sheet. Cut 3 to 4 vents in top. Repeat with remaining dough. Bake for 15 to 20 minutes until lightly browned. Transfer to cooling rack to keep bottom crust crisp while cooling slightly. Serve with pizza sauce or other sauce for dipping.
Nutrition Facts : Calories 437.3 calories, Carbohydrate 43.4 g, Cholesterol 82 mg, Fat 19.2 g, Fiber 2.6 g, Protein 21 g, SaturatedFat 6.8 g, Sodium 1437.9 mg, Sugar 3 g
SPINACH AND RICOTTA CALZONE
Make and share this Spinach and Ricotta Calzone recipe from Food.com.
Provided by anme7039
Categories Lunch/Snacks
Time 50m
Yield 1 calzone, 1 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 1669.1, Fat 76, SaturatedFat 26.8, Cholesterol 125.5, Sodium 3958.5, Carbohydrate 188.2, Fiber 12.2, Sugar 6.7, Protein 59.3
SPINACH-CHEESE CALZONE
When it comes to making a calzone, it's what's on the inside that counts, so why not explore all the options? Try all these delicious variations: Classic, Mushroom-Artichoke, Broccoli-Ham, Chicken-Pear, Chocolate-Walnut.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Brush a rimmed baking sheet with oil. On a lightly floured work surface, roll dough into a 16-inch round. Spread ricotta on bottom half of dough, leaving a 1-inch border. Top ricotta with spinach and mozzarella. Fold top half over and roll and pinch edges to seal. Brush off excess flour.
- Carefully transfer calzone to baking sheet. Lightly brush with oil, season with salt, and bake until golden brown, 22 to 25 minutes.
Nutrition Facts : Calories 361 g, Fat 9 g, Fiber 5 g, Protein 23 g, SaturatedFat 3 g
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SPINACH-RICOTTA CALZONE - KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 (21)Total Time 3 hrs 3 minsServings 4-6
- To make the crust: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Combine all of the ingredients in a bowl, and mix and knead — using your hands, a mixer, or a bread machine set on the dough setting — to make a soft, smooth dough., Place the dough in a lightly greased bowl or other rising container (an 8-cup measure works well), cover it, and let it rise until it's just about doubled in bulk, about 2 to 2 1/2 hours., Gently deflate the dough, and turn it out onto a clean work surface.
- Divide it in half., 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., To make the filling: Combine all of the filling ingredients, stirring until well combined.
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