This is a recipe for spinach calzones that I’m planning to adapt to make into broccoli since I have a lot of broccoli around this week, but I’ll include the measurements for spinach, as well.
- 1 – 10 oz box frozen spinach, thawed and squeezed dry (I’ll use the broccoli stems, shredded and sauteed with onions – I save the stems for things like this, and measure it after it’s cooked)
- 1 1/4 c. ricotta cheese
- 1 large egg
- 8 oz mozzarella cheese
- 4 cloves garlic, minced
- 1/2 t. salt
- 2 lb pizza dough (I’ll include my recipe for this further down)
- 2 T. milk
- 2 c. marinara sauce
Mix spinach, ricotta, egg, cheese, and spices.
Roll dough into a large square, cut into four equal pieces. Roll thin so each square is 10 x 10 inches. Cut square on diagonal to form triangles. Place scoop of filling to left of center of triangle. Fold in half to form small triangle. Seal edges.
Transfer to baking sheet (I cover a pan with parchment paper). Cut two slits on top of each, brush top with milk. Bake at 425 degrees until golden, about 15 – 18 minutes. Serve with marinara sauce. I think you can easily adapt this to whatever flavor calzone you like by switching the ingredients you want to use for the spinach.
Pizza Dough – I have two recipes I use – I’ll share this one now since it’s the one I plan to use when I make the calzones
- 2 c. warm water
- 2 t. honey/sucanat
- 1 T. olive oil
- 1 t. salt
- 4 c. flour – I use all whole wheat, but you can mix the proportions according to your taste
- 2 1/2 t. yeast
Mix all ingredients, and let dough rise. You can make this early in the day when your child is napping or you have time and energy to spare, and put it all together later on in the day. This can be rolled into eight individual pizzas or 1 – 2 regular sized pizzas. If you’re making pizza, spread sauce on top, add toppings. Bake at 425 degrees for 15 – 20 minutes, until crust is golden.
Avivah
