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ricotta and spinach calzones


îNGREDîENTS

  • 10 ounces frozen chopped spînâch, thâwed ând squeezed dry
  • 8 ounces rîcottâ cheese
  • 4 ounces mozzârellâ cheese, shredded
  • 1 ounce Pârmesân cheese, grâted
  • 1 tâblespoon olîve oîl
  • 1 lârge egg, lîghtly beâten wîth 2 tâblespoons wâter, plus 1 lârge egg yolk
  • 1 teâspoon gârlîc powder
  • 1 1/2 teâspoons mînced fresh oregâno
  • 1/8 teâspoon red pepper flâkes
  • 1 teâspoon sâlt
  • 1 lbpîzzâ dough

îNSTRUCTîONS

  1. Preheât oven to 500 degrees.
  2. Combîne spînâch, rîcottâ, mozzârellâ, oîl, egg yolk, gârlîc powder, oregâno, pepper flâkes, ând sâlt în â lârge bowl.
  3. Plâce dough on lîghtly floured surfâce ând dîvîde înto 4 even pîeces.
  4. Wîth â rollîng pîn or your hânds, flâtten eâch pîece înto â 7 înch round on â pîece of pârchment pâper.
  5. Spreâd 1/4 of spînâch fîllîng evenly over hâlf of eâch dough round, mâkîng sure to leâve â 1 înch border âround the edge.
  6. Brush the edges wîth the egg wâsh ând then fold the other hâlf of the dough cîrcle over spînâch mîxture, leâvîng the bottom 1/2 înch border uncovered.
  7. Press edges of dough together ând pînch wîth fîngers to seâl.
  8. Wîth â shârp knîfe, cut 5 steâm vents în top of câlzones ând brush tops wîth remâînîng egg wâsh.
  9. Trânsfer câlzones onto pârchment lîned bâkîng sheet ând bâke for 8 mînutes, brush wîth âny remâînîng egg wâsh ând sprînkle wîth grâted pârmesân, then bâke for ânother 7 mînutes.
  10. Move to wîre râck ând let cool for 5 mînutes before servîng.

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