Spinach and Ricotta Cheese Calzones
Source of Recipe
Internet
List of Ingredients
8 oz. part-skim ricotta cheese
1 large egg
2 T. chopped basil
1/2 t. red pepper flakes
1/4 t. each salt and pepper
1 tomato
1/4 lb. spinach, cleaned
1/2 lb. mushrooms, sliced
pizza dough (Below)Recipe
Preheat oven to 350. Combine ricotta, egg, basil, red pepper flakes, salt and pepper in a bowl. Stir until smooth. Core and halve tomato. Gently squeeze to remove seeds; discard seeds. Dice tomato and reserve. Add tomato, spinach and mushrooms to the ricotta mixture; stir until well blended. Dust pizza paddle with cornmeal. Divide dough in fourths and pull each fourth out in a circle, about 5 inches wide and 1/8 inch thick. Place one-fourth of the ricotta mixture onto each of the dough circles, keeping the mixture on half of the circle only leaving 1 1/2 inch rim around the edge. Pull the empty side of each circle over to enclose the ricotta mixture. To seal, pinch dough together between your index finger and thumb. Continue pinching around the edge of each calzone. Bake until golden brown, about 35 min. Serve with tomato or pesto sauce on the side.
Pizza Dough
1 1/3 cup warm water (105-115 degrees)
1 package active dry yeast
3 cups all purpose flour, plus more for kneading
1 tsp salt
1 tsp olive oil
In a 2 cup measure, dissolve yeast in warm water. In the food processor, combine flour and salt; pulse to mix. With the processor on, gradually pour the water through the feed tube. Process until the dough forms a ball. If the dough is too dry add a little more water, if too wet, add flour. Process for 30 seconds to knead. Lightly oil a large bowl. Add dough turning several times to oil the top. Cover with plastic wrap and let rise in a warm, draft free place for about 1 1/2 hours or until doubled in bulk. Punch dough down. (The dough will keep in a plastic bag in the frig overnight.) Roll out into pizza shape or make calzones. This recipe makes 1 1/2 pounds dough, enough for 2 pizzas or 4 large calzones.
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