Add ricotta and parmesan cheeses to cooled vegetables; mix together well. Once you make the dough, divide it into four pieces . Cook the calzones, in batches, for 1 minute each side, or until golden brown. Roll out pizza dough portions into 8-inch rounds on a well-floured surface. Fold the bottom edge of the dough over the top, and press together to seal. Season with salt and pepper to taste. Spinach and ricotta calzone made with pillsbury pizza crust recipe. Place the calzone on the baking sheet and repeat with the remaining dough and the remaining filling. Add the egg and 1 tablespoon of water in small bowl and beat with a fork until combined. Add onions and mushrooms. Ricotta-Spinach Calzones (from Mollie Katzen's Moosewood Cookbook) Makes 6 calzones (enough for 6 regular eaters or 3 big eaters) Dough In a small bowl, combine the spinach, ricotta cheese, garlic, parsley, parmesan cheese and 1 of the egg whites. Bake the calzone for 18 to 22 minutes, until they're golden brown. With or without the pepperoni, this recipe is a winner. Spinach Ricotta Stuffed Peppers. I can't wait to make it again. Pinch the edges of each circle to seal closed. Place each calzone on the prepared baking sheet. Slice the leeks crosswise, ½ inch thick. 5. Add the crushed tomatoes and chopped parsley; season with salt and pepper. 5. Make the calzones: Line a baking sheet with parchment paper and set aside. Rate this Sausage & Spinach Calzones recipe with 1/2 lb johnsonville mild ground italian sausage, 1 tube (13.8 oz) refrigerated pizza crust, 3/4 cup shredded part-skim mozzarella cheese, 3 cups fresh baby spinach, 1/2 cup part-skim ricotta cheese, 1/4 tsp salt, 1/4 tsp pepper. Press down with a fork, like crimping a pie crust. Also the same spinach ricotta mix can be stuffed in the readymade store-bought or home made puff pastry sheets and baked/airfried like veg puffs. Calzones are such a treat when hot out of the oven, especially when prepared from scratch. Step 2: Add your ricotta, Parmesan, garlic and spinach to a medium bowl and mix together. Heat oil over medium heat. frozen spinach, flour, warm water, ricotta cheese, dry yeast and 4 more Calzone di Prosciutto e Ricotta (Ham and Cheese Calzone) Saveur pizza sauce, ricotta, semolina, Italian ham, fresh basil leaves and 3 more Roll the dough out into an 8 by 11-inch oval. The cheesy spinach filling is wrapped in ready-made pizza dough for an easy midweek meal - add a simple tomato salad and dinner is served! Mix until well blended, Set aside. (Resist the temptation to overfill the dough.) Add a tablespoon of water to egg white and whisk. Divide the dough into two halves, and then divide each halve into thirds, totaling 6 dough pieces. Combine ricotta, mozzarella and egg in a mixing bowl. Cover and let rise till doubled (about 1 hour - less if using rapid rise yeast). Stir well until evenly combined. Remove the calzone from the oven, and slice into pieces to serve. You'll have about 2 cups of filling. 4. Brush a rimmed baking sheet with oil. In a medium bowl, mix the spinach, ricotta, and mozzarella and season with salt and pepper, to taste. Move onion/spinach mix to a large bowl. Using a pastry brush, brush egg around the edge of the dough. Place the dough on a lightly floured surface and divide the dough in half. Spread half of each disk of dough with half the filling. Drain the spinach mixture in a sieve, pressing gently to remove excess liquid. Fold the unfilled half over the filling, crimping and pressing the edges together to seal. 02. 5. Let the dough rise for 20 minutes (or wrap in plastic wrap and store in the refrigerator overnight.) Bake until tops are golden . Transfer to a pizza stone and bake for 12-14 minutes or until golden brown. 4. Fold in half and pinch edges together. Transfer dough from bowl to a separate clean working surface. Position racks in the center and lower third of an oven and preheat to 400°F. ingredients flour for rolling and for pan Pantry extra virgin olive oil Pantry 1/4 onion, chopped $0.50 for a whole onion 2 cloves garlic, chopped Pantry 2 Roma tomatoes, cored and chopped $1 1 cup (packed) fresh spinach $1 . Add the spinach, lemon zest and juice, then season. Spread approximately 1/3 cup ricotta mixture in center bottom half of dough. In a small bowl, mix together melted butter, parmesan, garlic, and parsley. Place on a greased baking sheet and brush with olive oil. Gently stretch and/or roll dough to 11-inch square; cut in half diagonally, forming 2 triangles. Working with one piece of dough at a time, use a rolling pin to flatten the dough . Brush tops with oil and sprinkle with salt. This recipe makes enough filling for about 50 small ravioli. Roughly chop and transfer to a bowl. They are simple to make and bursting with fresh cheesy goodness. Steps: Preheat oven to 375 degrees F. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Divide the dough into four equal pieces and roll each out into a circle approximately 8 inches in diameter. Stir through the garlic, cover and cook for 5 mins more. Add the leeks and 100ml water; season. Roughly chop spinach and transfer back to bowl. In a medium sized bowl, mix ricotta cheese and two mozzarella cheeses. 2 cloves fresh garlic, minced. Gently pick up and place each calzone onto the pizza peel. Spread ricotta on bottom half of dough, leaving a 1-inch border. Step 4. Combine spinach, ricotta, mozzarella, oil, egg yolk, garlic powder, oregano, pepper flakes, and salt in a large bowl. With a sharp knife, cut 5 steam vents in top of calzones and brush tops with remaining egg wash. Place in the hot oven for 10 minutes. Divide pizza dough into 10 pieces. To skillet, add spinach and cook, stirring occasionally until wilted and liquid has evaporated, 2 to 3 minutes. Preheat oven to 400°. Sprinkle heavy large baking sheet with flour. Bake the calzone for 20 to 25 minutes or until puffy and golden brown. Combine the spinach with the ricotta, mozzarella and Parmesan cheese. Bake for 8-10 minutes, or until cooked through. Sprinkle with Parmesan cheese. Sauté 3 more minutes and set aside. Add the remaining garlic and cook, stirring constantly, 30 seconds to 1 minute, or Using kitchen scissors or a sharp knife, slit tops in 2 to 3 spots to create steam vents. These calzones can also be baked in a regular oven, at 400 F for about 20-22 minutes, flip halfway. Cooked, chopped Italian sausage would be a nice addition, but it's not necessary. Brush the egg wash over each of the calzone and then sprinkle with the grated Parmesan cheese. An earlier reviewer suggested brushing egg whites on top, and it did add a nice shiny glaze to the calzone. Brush off excess flour. Press edges of dough together and pinch with fingers to seal. Bags of frozen spinach not only cost less than fresh spinach but also contain significantly more actual spinach. 1 recipe no-rise calzone or crust 1 1/4 cup ricotta cheese 1 cup mozzarella cheese, grated 1/3 cup parmesan cheese, grated 1/2 teaspoon black pepper 1/2 teaspoon salt 1/4 teaspoon garlic powder 1 egg, beaten 2 - 2 1/2 cups fresh spinach, chopped 2 tablespoons fresh basil, optional To make each calzone, place filling in center of dough round. Transfer to prepared baking tray. In a large, deep skillet or braising pan, heat 3 tablespoons olive oil over medium-high heat. Stir in Italian herb seasoning, crushed red pepper and garlic salt; set aside. Top ricotta with spinach and mozzarella. Place about 1/3 cup of filling on pizza dough. Top ricotta with spinach and mozzarella. Let stand for 5 minutes. Line 2 large baking sheets with parchment paper. ingredients flour for rolling and for pan Pantry extra virgin olive oil Pantry 1/4 onion, chopped $0.50 for a whole onion 2 cloves garlic, chopped Pantry 2 Roma tomatoes, cored and chopped $1 1 cup (packed) fresh spinach $1 . Crack the egg into a small bowl, add a tablespoon of water, and beat with a fork until blended. With a sharp knife, cut 5 steam vents in top of calzones and brush tops with remaining egg wash. Place half of filling . Give pizza night a twist and try this spinach and ricotta calzone recipe. 10 ounces frozen chopped spinach, thawed and squeezed dry 8 ounces (1 cup) whole-milk ricotta cheese 4 ounces mozzarella cheese, shredded (1 cup) 1 ounce Parmesan cheese, grated (½ cup) 1 tablespoon extra-virgin olive oil 1 large egg yolk 2 garlic cloves, minced 1½ teaspoons minced fresh oregano ¼ teaspoon salt ⅛ teaspoon red pepper flakes Soften together yeast, water and honey. In a medium bowl, mix together the spinach, ricotta, mozzarella cheese, parmesan cheese, egg, garlic powder, salt, and pepper. Press to remove excess moisture. Add ricotta, parmesan and mozzarella cheese. Place on ungreased cookie sheet. Spinach Calzones. Peel and mince the garlic, smashing until it resembles a paste. Roll each piece of dough into an oblong (football) shape. Bake the calzone for 20 to 25 minutes or until puffy and golden brown. Roll out the dough one at a time on a floured surface into a 6-8 inch circle. Add garlic and cook 2 . Stir well to combine ingredients. Instructions. Blanch or microwave the spinach for about 2 minutes or until wilted. In a large bowl, combine ricotta, mozzarella, Parmesan, salt, pepper, and sausage-veggie mixture. Place the calzone on the baking sheet and repeat with the remaining dough and the remaining filling. I'd suggest serving with marinara sauce for dipping. Sprinkle parmesan cheese and Italian seasoning evenly over the top of the calzone. In a bread machine, place water, sugar, salt, 2 tablespoons olive oil, bread flour and yeast. Set aside. Add spinach and water to skillet; saute 1 to 2 minutes until spinach is wilted; drain. Brush the calzones with the rest of the egg wash. Cooked, chopped Italian sausage would be a nice addition, but it's not necessary. 2 Make the filling: In a large bowl, combine the broccoli, ricotta, Parmesan cheese and half the garlic paste. On a lightly floured work surface, roll dough into a 16-inch round. Combine ricotta, mozzarella and egg in a mixing bowl. Eat . On a lightly floured work surface, roll dough into a 16-inch round. While the dough is resting, preheat the oven to 500. Turn on dough cycle. Return sausage to pan. Mix all ingredients together except the dough and oil. Cover the calzones with clingfilm and let stand for 15-20 minutes until very slightly puffy. Transfer to prepared baking sheets. Layer one slice mozzarella cheese, two tablespoons spinach, and 1 tablespoon ricotta. Place all the filling on 1 half of the dough leaving a 3/4-inch border along the edge. Cover and cook for 20 mins, stirring occasionally, until very soft. Add to bowl with spinach. 1/2 teaspoon salt. Add provolone, pepperoni, parmesan, and remaining olive oil. Preheat oven to 450 degrees F. Lightly dust the work surface and rolling pin with flour. Peel and mince the shallot and place in a small bowl with the white wine vinegar. Spinach is made up of almost 90% water, which is why when its cooked it wilts down to almost nothing. Bake the calzones for approximately 12-15 minutes, or until golden brown. Gradually add enough remaining flour to make a soft dough. Transfer the calzones, along with the parchment paper, to a sheet pan. Combine Frigo® Ricotta Cheese, Frigo® Grated Parmesan Cheese and Frigo® Fresh Mozzarella Cheese in a bowl. fresh spinach, ground nutmeg, garlic, olive oil, tomatoes, buffalo mozzarella and 8 more Quick and Easy Vegetarian Pasta With Spinach and Ricotta Cheese The Spruce Eats black pepper, pasta, kosher salt, garlic powder, part skim ricotta cheese and 4 more 3. Unfold dough on prepared sheet. Step 3. Serves 4 15 mins to prepare and 40 mins to cook; 507 calories / serving From realfood.tesco.com 5/5 (5) Category Main . Place on a baking sheet and brush with olive oil, if desired. Add the leeks, season lightly with salt and pepper, and cook until softened, about 4 minutes. Preheat oven to 425 degrees. 3 Heat a large non-stick frying pan over medium-high heat. Stir in Italian herb seasoning, crushed red pepper and garlic salt; set aside. Roll 1 portion into an 8-inch circle on a floured surface. I used canned pizza dough and fresh spinach instead of frozen. Place calzone on a parchment-lined baking sheet. Add very warm water and oil; mix until well blended, about 1 minute. Basil is added to taste and can be used either in the filling or as decoration on top of each calzone after it's been sprinkled with tomato sauce. Dec 23, 2016 - Mini Spinach Ricotta Calzone Recipe is a marvelous holiday and game day snack! Transfer to a serving dish. 2. Add flour, salt and whey protein powder. Drain, cool, and set aside. While the calzones bake, in the pot used to cook the spinach, heat 1 tablespoon of olive oil on medium until hot. Add spinach, garlic, basil, salt and pepper. Transfer to a bowl, add the Parmesan, mozzarella and ricotta cheeses and mix well. The clean taste of milky, fresh ricotta cheese shines through in these classic calzones. baking pan coated with cooking spray. Fold top half over and roll and pinch edges to seal. Use a pastry brush to brush the egg wash over the top of the calzones. To make calzones divide dough into four portions. Top each piece of dough with spinach, onions, mushrooms, chicken, and feta cheese. This one is a great master recipe for a calzone. Fold one side of dough up and over ingredients, and seal calzone by crimping the edges together. Directions. Repeat with remaining dough portions, the ricotta and the spinach to make four calzones in total. Shape each piece into a ball, mist lightly with olive oil, cover with plastic, and let rest for 15-30 minutes. Brush the egg wash over each of the calzone and then sprinkle with the grated Parmesan cheese. Each dough ball will be about 1 oz. Unroll one pizza crust onto a greased baking sheet; shape into a 14-inch x 11-inch rectangle. Fold dough over to enclose filling; press to seal edges. Roll each dough piece into a 7 to 8-inch circle. 3. Add clean and dry spinach leaves to food processor and pulse a few times. Add salt and flour to make a soft dough. If using a mixer, soften yeast in a small bowl with water and sugar. Top with Mozzarella, Romano, spinach, mushrooms, and ricotta. If you've shaped the dough on parchment, lift . Spread 1/8 cup of crushed tomatoes evenly on half of the dough leave at least 1/2 inch edge for sealing. Stir in the spinach a large handful at a time, waiting for each handful to wilt somewhat before adding the next. Separate into 8 pieces and roll out into flat, circular layers. Scoop 1/4 of the filling onto half of each circle, then . Scoop 3/4 cup filling onto one side of each dough round. Drain the spinach mixture in a sieve, pressing gently to remove excess liquid. Fold the other half of the dough over the top of filling and pinch the edges firmly to seal. Preheat the oven to 500˚ F. In a bowl, combine the spinach, ricotta, mozzarella, Parmesan, olive oil, egg yolk, garlic, oregano, and red pepper flakes. Cover the calzones with clingfilm and let stand for 15-20 minutes until very slightly puffy. If you have extra ricotta and spinach filling or don't get around to making homemade ravioli, use the filling to make calzones, as a lasagna layer, or combine with a little pasta water to make a creamy pasta sauce. 1 hour before baking, adjust oven rack with pizza stone to upper-middle position and preheat oven to 500°F. Brush off excess flour. Apply egg wash to outside of calzone . Serve with basic tomato sauce if desired. With a rolling pin or your hands, flatten each piece into a 7 inch round on a piece of parchment paper. Add the remaining garlic and cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Place the calzones in the oven and bake for 35 to 40 minutes until the calzones are a deep golden brown all around. To make the filling: Combine all of the filling ingredients, stirring until well combined. Stir well. Season with salt and pepper. Lightly press on the top of the calzone to remove any air, then firmly twist and crimp the edges with your fingers to seal. Add onion in chunks and pulse until there are no large pieces. Drop garlic through feed tube while running to mince. Preheat oven to 500 degrees. Spoon about 2 tablespoons ricotta into the center of each piece of dough. In a medium bowl, mix the spinach, ricotta, and mozzarella and season with salt and pepper, to taste. First tomato sauce, then spinach, then sausage, then cheese. In a medium bowl, stir together egg, mozzarella and ricotta. Remove from the oven and slice into 4-6 pieces. Working on half of each circle, divide the spinach-cheese filling equally, leaving about a 1/2-inch margin on the edge. Directions. Fold the opposite half on top of just the toppings. Transfer the calzones to a baking sheet and bake 12 to 15 minutes or until golden brown. Pre-heat oven to 400º. Drain mixture well, and stir in pesto. Position racks in the center and lower third of an oven and preheat to 400°F. Also be sure to check out other awesome yeast-y delights at YeastSpotting over at Wild Yeast. Transfer to a bowl, add the Parmesan, mozzarella and ricotta cheeses and mix well. Step 4: Using the palm of your hand, flatten each piece of dough so it resembled a pancake. The perfect entree for Meatless Monday or a dinner with vegetarian friends! Bake at 425° for 10 minutes or until golden brown. Roll each piece into an 8-inch circle. Divide the pizza dough into 4 equal portions. Let the calzone rest, uncovered, for 30 minutes, while you preheat your oven to 450°F. Add onion and mushrooms and sauté for 10 minutes. Pat it into a 10" to 11" circle. Crack the egg into a small bowl, add a tablespoon of water, and beat with a fork until blended. For Filling: In a saute pan, heat oil over medium heat. Brush the edges with the egg wash and then fold the other half of the dough circle over spinach mixture, leaving the bottom 1/2-inch border uncovered. Stir in spinach until combined. Add broccoli mixture; season with salt and pepper, and mix well. Step 3: Do not unroll your crescent sheet and instead cut the log into 7-8 portions that are about 1" thick. For the calzone dough I used the same recipe from my classic cheese pizza. Fold the remaining dough over the filling until the edges line up and pinch the edges together to seal. Line a baking sheet with parchment paper. Lightly dust a cutting board (or surface you will be preparing the dough on) with the flour. Brush a rimmed baking sheet with oil. Bake calzones for 20 minutes in 400°F oven. Gradually add spinach, stirring until wilted. Press edges of dough together and pinch with fingers to seal. Add spinach and garlic and cook until all spinach is wilted. Divide the dough into 4 equal pieces. Sprinkle 1 package cheese down one-half of rectangle, leaving a 1-inch border on 3 sides. Spinach-Ricotta Calzone. Step 2. My calzone recipe comes complete with a homemade calzone dough that is light and puffy in texture and deliciously golden, filled with a savory and cheesy mixture of ricotta and mozzarella cheeses, plus sautéed mushrooms and garlicky spinach! Crecipe.com deliver fine selection of quality Spinach and ricotta calzone made with pillsbury pizza crust recipes equipped with ratings, reviews and mixing tips. To close the calzones, fold the dough in half over the filling and press firmly around the edge to seal. Spray calzones with olive oil. In another bowl, using a wire whisk or fork beat the remaining egg white lightly. Fold dough over; press edge and twist to seal. Preheat oven to 350 degrees F. In a large sauté pan, heat olive oil over medium heat. Spread ricotta on bottom half of dough, leaving a 1-inch border. The clean taste of milky, fresh ricotta cheese shines through in these classic calzones. Fold dough over filling to create a half-circle. Place all the filling on 1 half of the dough leaving a 3/4-inch border along the edge. While the calzones bake, in the pot used to cook the spinach, heat 1 tablespoon of olive oil on medium until hot. Brush the top of the calzone with a whisked egg. Roll the dough out into an 8 by 11-inch oval. Add the ricotta cheese and Parmesan cheese to the bowl of drained spinach. Prick tops with a fork. Spread half of each disk of dough with half the filling. Lightly press on the top of the calzone to remove any air, then firmly twist and crimp the edges with your fingers to seal. Brush with olive oil; or brush with a thin layer of pizza sauce, and top with shredded cheese. Then cook until soft. See method. Cut three 2 inch slits in the top of the dough. On a lightly floured surface, roll 1 package of pizza dough to an 18x12-inch rectangle. Brush the edges with the egg wash and then fold the other half of the dough circle over spinach mixture, leaving the bottom 1/2-inch border uncovered. salt and pepper to taste. herzelieb. Brush the egg wash atop calzones, then place into 400 degree oven for 20-25 minutes until lightly golden. Add the spinach, cover and cook until tender, about 3 minutes. Season to taste with salt and pepper and toss to combine. Place in a 15x10x1-in. Liberally sprinkle corn meal onto pizza peel. Repeat with remaining dough and filling. For the Calzone: 1 recipe Basic Pizza Dough (see recipe below) ½ cup fresh ricotta ⅓ pound prosciutto cotto, cut into 1-inch pieces ½ pound fresh mozzarella, cut into 1-inch pieces ¼ cup freshly grated Pecorino Romano DOP Extra virgin olive oil, for the crust Kosher salt & freshly ground black pepper, to taste 1 cup canned whole San . Place filling into the front half of each dough circle. Fold the unfilled half over the filling, crimping and pressing the edges together to seal. Add the spinach, cover and cook until tender, about 3 minutes. Knead 10 minutes, or till smooth and elastic, adding flour if necessary to keep from being sticky. Let cool and then squeeze out as much moisture as possible. Cover and cook for 3 mins to start wilting the spinach. Season with salt and pepper. Combine all ingredients, mix well, salt and pepper to taste. Serve with pizza sauce if desired. To make calzones, divide dough into four portions. Serve the calzones hot, with pizza sauce or marinara sauce or just with some sprinkled cheese on top. Learn how to cook great Spinach and ricotta calzone made with pillsbury pizza crust . Place each calzone on the prepared baking sheet. Bake the calzones for 15 to 20 minutes, until golden brown. Cut slits into the top of the calzones for steam vents. Courtesy of Academia Barilla, this recipe for calzone calls for prosciutto instead of Neapolitan salami, and mozzarella cheese, instead of ricotta.The tomato sauce goes both in the filling and is sprinkled over the top, giving each calzone a red hue. 4. Heat the oil in a large lidded saucepan over a medium-low heat. Preheat oven to 425 degrees. Line 2 large rimmed baking sheets with parchment paper. Lightly beat egg white and water; brush over dough. 14.1 oz package refrigerated pizza dough. Let the calzones rest 10 minutes before cutting to allow the cheese to set. Place dough on lightly floured surface and divide into 4 even pieces. Return sausage to pan. Fold top half over and roll and pinch edges to seal. Stir to thoroughly combine and season with salt and pepper to taste. Top with a heaping spoonful of the spinach mixture, then sprinkle with 1 tablespoon mozzarella cheese. Spinach Ricotta Stuffed Peppers - onions, garlic, spinach, seasoning, ricotta and parmesan cheese, and a grain of your choice stuffed in a bell pepper! Mix ricotta cheese, cream cheese, and egg in food processor until smooth. Dice spinach and place into a large mixing bowl. Working with one portion at a time, roll the dough out to an 8 inch circle. Step 5. In large bowl, mix cooked sausage, ricotta cheese, Parmesan cheese, salt, nutmeg, pepper and onion-spinach mixture. 3 Assemble the calzones: My entire family, aged 18 months to 29+ loved this recipe. Fold the top over and pinch edges to seal. This was easy and delicious. Dough should form a ball and will be slightly sticky. spinat. Working with one half at a time, place the dough on a piece of parchment, or onto a lightly greased baking sheet. Serve warm with heated marinara sauce for . Paint a small amount of water on the 1" border, and then curl it over top to seal the calzone shut. Carefully wipe out skillet, then mist with cooking spray and heat to medium.
Volunteer Consulting Group, Simple Html Css Portfolio Templates, Sunnydaze Cosmic Fire Pit, Funny Names For Grasshoppers, Pharmaceutical Conferences 2021 Usa, Wylie High School Volleyball Schedule, Preposition Activity For Grade 4, Jurassic World Scan Codes T Rex, Portland, Oregon Guitar Maker, What Happens If You Drink Cleaning Products, Ethical Dilemmas At Workplace Ppt, Button Routerlink Angular 11,