Ricotta and Spinach Calzones

Ingredients

• Spinach

  Frozen, chopped or leaf, unprepared

  1 package (10 oz) or 284g

• Ricotta cheese

  Part skim milk

  8 oz or 227g

• Mozzarella cheese

  Part skim milk

  1 cup, shredded or 112g

• Parmesan cheese

  Shredded

  1 oz or 28g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Water

  Plain, clean water

  2 tbsp or 30g

• Egg yolk

  Raw, fresh

  1 large yolk (separated from white) or 17g

• Garlic powder

  Spices

  1 tsp or 3g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

• Oregano

  Freshdirect

  ½ tablespoon or 3g

• Salt

  Table

  1 tsp or 6g

• Pizza Dough

  Fresh - Whole Foods Market

  16 oz or 448g

Directions

1. Preheat the oven to 500°F. In a small bowl, lightly beat the egg with water and set aside.
2. In a large bowl, combine the spinach, ricotta, mozzarella, olive oil, egg yolk, garlic powder, oregano, red pepper flakes, and salt.
3. Place the dough on a lightly floured surface and divide it into four equal parts.
4. Flatten each piece into a 7-inch round on a piece of parchment paper using a rolling pin or your hands.
5. Spread the spinach filling over half of each dough round, leaving a 1-inch border around the edge.
6. Brush the edges with the egg wash, fold the dough over the filling, and press the edges to seal.
7. Cut 5 steam vents in the top of each calzone and brush with remaining egg wash.
8. Place the calzones on a parchment-lined baking sheet and bake for 8 minutes.
9. Brush with any remaining egg wash, sprinkle with grated parmesan, and bake for another 7 minutes.
10. Transfer to a wire rack and let cool for 5 minutes before serving.