Description
Delight in these homemade spinach and ricotta calzones, featuring a creamy cheese filling and fresh spinach, all encased in a flaky, golden dough. Ideal for a cozy dinner or as a fun appetizer, they’re sure to impress!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 packet (2 ¼ teaspoons) active dry yeast
- ¾ cup warm water (about 110°F)
- 1 tablespoon olive oil
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 clove garlic, minced
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- 1 egg (for egg wash)
- Marinara sauce (for serving)
Instructions
- Activate the Yeast: In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour and salt.
- Combine Ingredients: Add the frothy yeast mixture and olive oil to the flour mixture. Stir until the dough starts to come together.
- Knead the Dough: Transfer the dough to a floured surface and knead for 5-7 minutes until smooth and elastic.
- Let the Dough Rise: Form the dough into a ball, place it in a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour.
- Sauté the Spinach: In a skillet, heat olive oil, add minced garlic, and sauté for 30 seconds. Add chopped spinach and cook until wilted, about 2-3 minutes. Let cool slightly.
- Mix the Filling: In a bowl, combine ricotta, sautéed spinach, mozzarella, Parmesan, black pepper, and red pepper flakes. Mix well.
- Preheat the Oven: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Divide the Dough: Punch down the risen dough, transfer to a floured surface, and divide into 4 equal pieces. Roll each into a ball.
- Roll Out the Dough: Roll each ball into a circle about 6-8 inches in diameter and ¼ inch thick.
- Fill the Calzones: Place a scoop of filling on one half of each dough circle, leaving space around the edges.
- Seal the Calzones: Fold the dough over the filling, press edges to seal, and crimp with a fork if desired.
- Prepare for Baking: Beat the egg and brush it over the tops of the calzones.
- Bake the Calzones: Place calzones on the baking sheet and bake for 20-25 minutes until golden brown.
- Check for Doneness: If not golden brown after 20 minutes, bake a few more minutes.
- Cool Slightly: Let calzones cool for about 5 minutes before serving.
- Serve: Serve warm with marinara sauce for dipping.
Notes
- Ensure the water is warm but not too hot to avoid killing the yeast.
- Feel free to customize the filling with other vegetables or meats as desired.
- Leftover calzones can be stored in the refrigerator and reheated in the oven.
- Prep Time: 30 minutes
- Cook Time: 25 minutes