Spinach Ricotta Calzones Food

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.

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 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 FETA CALZONE

Steps:

• Preheat oven to 450.
• Heat olive oil in a large pan over med-high heat. Add onions and garlic, saute 2 minutes.
• Add 1/2 the spinach and cook down until well wilted. Add the other half and cook down. Remove pan from heat and stir in remaining ingredients.
• Roll out crust on a sprayed baking sheet. Using a SLOTTED SPOON (very important!) transfer spinach mixture to bottom half of crust.
• Pull the top of crust over filling and pinch closed all the way around. Using a sharp knife cut a few slits in the top of the crust for steam.
• Bake 15 minutes.

SAUSAGE, SPINACH AND RICOTTA CALZONE

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.

SPINACH CALZONES

Steps:

• Filling:.
• If using fresh spinach, wash, stem and finely chop, steam it quickly on medium high heat, adding no additional water. When wilted and deep green, remove to a bowl with a slotted spoon. (if using frozen - thaw and squeeze out as much moisture as you can).
• Saute onion and garlic in butter till translucent and soft.
• Combine all ingredients, mix well, salt and pepper to taste.
• Dough:.
• Soften together yeast, water and honey.
• Add salt and flour to make a soft dough. Knead 10 minutes, or till smooth and elastic, adding flour if necessary to keep from being sticky.
• Cover and let rise till doubled (about 1 hour - less if using rapid rise yeast).
• Punch down. Divide into six sections and roll out in rounds 1/4 inch thick.
• Fill with 1/2-3/4 cup filling, placing filling on one half of the circle, leaving a 1/2 inch rim.
• Moisten the rim with a little water, fold the empty side over, and crimp the edges.
• Prick here and there with a fork to allow steam to escape.
• Bake on an oiled tray (I use a baking stone) in a preheated 450 oven for 15-20 minutes or till crisp and lightly browned.
• Brush each pastry with a little butter as it comes from the oven.

SPINACH CALZONES

Steps:

• Cook spinach according to package directions; drain well. In a bowl, combine the spinach, Swiss cheese, ricotta cheese, onion, basil, salt, garlic powder and pepper. , Roll pizza dough into a 15x10-in. rectangle; cut into six 5-in. squares. Spoon 1/3 cup spinach mixture onto the center of each square; brush edges of dough with water. Fold one corner over filling to the opposite corner, forming a triangle. Using a fork, crimp edges to seal., Place in a 15x10x1-in. baking pan coated with cooking spray. Prick tops with a fork. Lightly beat egg white and water; brush over dough. Sprinkle with Parmesan cheese. Bake at 425° for 10 minutes or until golden brown. Let stand for 5 minutes. Serve with pizza sauce if desired.

SPINACH CALZONE

Steps:

• Preheat oven to 375.
• Spray baking sheet with cooking spray and set aside.
• In large bowl, mix cheeses, spinach, basil oregano and pepper.
• Divide bread dough into 5 equal pieces.
• Using 1 tsp flour for each, roll each piece into a 5- 6 inch circle.
• Place 1/5 of the spinach filling over half of each circle.
• Fold dough over filling, and use a bit of water to pinch and stick edges together.
• Brush tops with egg white.
• Bake until golden and puffed, 20-25 minutes.
• Serve with your favorite spaghetti sauce.

SPINACH, RICOTTA AND SAUSAGE CALZONES

Steps:

• Heat oven to 375°F. Spray cookie sheet with cooking spray.
• Cook spinach as directed on box; allow to sit a few minutes until cool enough to handle. Squeeze cooked spinach between paper towels to remove excess moisture. Place spinach in large bowl. Add sausage, ricotta, mozzarella, 3 tablespoons of the Parmesan and the Italian seasoning to bowl; stir until well combined.
• Divide pizza dough into 8 balls. Roll and press each ball into a circle 5 to 6 inches in diameter. Place meat mixture onto one half of each of the balls, leaving a 1/2 inch border around the edge. Fold dough over filling; pinch and roll edges to seal in filling.
• Transfer to cookie sheet. Brush tops of calzones with egg. Prick tops of calzones with fork to allow steam to escape.
• Bake 20 to 22 minutes or until dough is golden brown, topping with remaining 1 tablespoon Parmesan cheese during last 3 minutes of baking. Cool 10 minutes on cookie sheet. Serve warm with pizza sauce.
• Freezer Directions: Make as directed through step 3. Place on cookie sheet, and freeze about 4 hours or until firm. Place frozen calzones in resealable plastic freezer bag, and freeze. When ready to cook, place calzones on cookie sheet, and brush with egg. Bake 25 to 30 minutes or until dough is golden brown, topping with remaining 1 tablespoon Parmesan during last 3 minutes of baking. Serve with pizza sauce.

UNBELIEVABLE SPINACH CALZONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a large bowl, mix together the ricotta cheese, eggs, Italian seasoning, mozzarella cheese, Parmesan cheese and spinach. Set aside.
• Divide the bread dough into 8 pieces and roll each piece out to about an 8 inch circle. Spoon about 1/2 cup of the ricotta filling onto each circle, fold over and seal the edges. Place onto a greased cookie sheet.
• Bake for 30 minutes in the preheated oven, or until nicely browned on the tops and bottoms.