RICETTA PANZEROTTI con RICOTTA SALSICCIA E SPINACI Facili e Gustosi!

Prepare the dough by mixing 400 g of flour, 1 packet of dry yeast, 10 g of sugar, 1 tablespoon of salt, 2 tablespoons of olive oil, and 225 g of warm water (37/40 degrees) until smooth.

For the filling, cook 700 g of frozen spinach in a pan until the moisture is evaporated.

In the same pan, add 200 g of sausage (removed from the casing and crumbled) and 1 minced garlic clove, cooking until the sausage is browned.

Mix the cooked spinach and sausage with 100 g of ricotta, 50 g of grated cheese, 2 eggs, and season with salt and pepper.

Roll out the dough and cut it into circles, fill each with the spinach and sausage mixture, and fold to form calzones.

Fry the calzones in olive oil until golden brown.

Equipment Needed

Spice Level:

Dietary

Allergens