Spinach & Ricotta Calzone
Calzone
I love all things spinach & ricotta so popping this into the soft calzone dough seemed like a great idea.
Included are two ways to make ricotta. The first is an almond & tofu option and the second is a milk-based, which is so easy I don’t know why anyone needs to buy it!
One full pack makes 8 individual calzoni or 4 large
Recipe below (1/2 pack) makes 4 small or 2 large. Simply double for the full pack of mix or use these measurements when using the bulk bags.
Ingredients:
257 g Flatbread & Naan Mix or 1/2 pack
150 g warm water (105-115°F)
1/2 tbsp sugar
(4 g) 1 1/8 tsp or 1/2 packet instant Yeast or active yeast
Filling
Fresh Ricotta (see recipe)
Spinach
Directions:
Preheat the oven to 450°F. Place pizza stone place in the oven now to heat for at least 25 minutes while prepping. Or place a cookie sheet in the oven if not using stone.
In the bowl of a stand mixer with a paddle attachment, pour in water. Add the sugar and yeast. Stir to dissolve & rest 3-5 minutes, if using active yeast.
Add the weighed flour mix. Beat on low at first then increase to medium (#4 on the kitchen aid) for 2 minutes, scraping down sides a few times. Mix should look creamed on the bottom of bowl.
Transfer the dough with a spatula to a clean work surface, dusted very very lightly with flour or starch & bring dough together until smooth & soft. (About 30 seconds.)
Divide the dough into 4 equal pieces or 2 pieces for large calzoni.
Tuck in the edges towards the center and roll it into a smooth round ball. (Cover the others to prevent drying.)
Roll out, seam side down, into a circle about 1/4” thick. Tip; You can roll directly onto parchment pieces that can easily be transferred when baking.
Fill the center with the spinach & ricotta. Leave the edges clean to allow for sealing with a little water brushed on. Fold the top side over the filling and crimp the ends together by folding onto itself or simply seal with a fork. See pictures.
Repeat with the other pieces of dough. Place on a parchment lined baking sheet. Cover with a kitchen towel or plastic wrap,
BAKING:
Proof the calzoni for 25-30 minutes on the warm stovetop.
Gently brush the tops with olive oil. Cut 2-3 vents with a sharp knife. Bake for 15 - 20 minutes or until golden brown.
Remove & brush again with oil. The dough may feel hard at first. Allow to cool 2-3 minutes and it becomes soft. This also allows time for the molten inside to cool off a little!
