Calzoni.al forno |spinach ricotta calzone recipe | easy and delicious calzone recipe

Introduce the recipe and the history of calzones.

Use 1.5 pounds of bakery bought dough, allowing it to sit under a clean cloth for 1 hour before rolling.

Prepare a surface with 0.5 cup of all-purpose flour for rolling the dough.

Gently remove air pockets from the dough using hands and fists.

Roll the dough with a rolling pin for about 2 minutes until stretched, flipping it during the process to ensure even rolling.

Cut the dough into 8-10 rustic pieces using kitchen scissors, then cover with a cloth again.

Heat a sauté pan and add 2 tablespoons of extra virgin olive oil.

Add 2 cloves of whole garlic and 1.5 teaspoons of Italian seasoning to the hot oil and allow the garlic to render.

Add 1.5 teaspoons of sea salt and lower the heat before adding the 17 ounces of spinach leaves.

Sauté the spinach for about 1 minute, adding a bit more olive oil if necessary, then cover to let it render down for another 30 seconds.

Strain the cooked spinach in a bowl to remove excess water, pressing it to avoid soggy calzones.

Remove garlic cloves from the spinach and discard them.

In a mixing bowl, combine 1 cup of ricotta, 1 egg yolk, 8 ounces of shredded mozzarella, 1.5 teaspoons of crushed red pepper flakes, 1 teaspoon of sea salt, and 0.75 teaspoon of garlic powder with the spinach.

Mix the filling thoroughly with a spatula, adding 1 tablespoon of olive oil to bind it together.

Whisk 1 whole egg with 1 tablespoon of water to use as an egg wash for sealing the calzones.

Fill each piece of dough with 1-1.5 tablespoons of the spinach filling, painting the edges with the egg wash to seal.

Shape the filled dough into calzones, varying the sizes as desired.

Preheat the oven to 475 degrees Fahrenheit.

Pierce each calzone with a fork to allow steam to escape during baking.

Bake the calzones for 7-8 minutes until golden brown, then cool on a wire rack for 5 minutes.

Equipment Needed

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