Spinach and Ricotta Calzone

Total Time:
3 hr 20 min
25 min
2 hr 30 min
25 min

1 calzone

  • Flour, for rolling dough
  • 1/2 recipe Basic Pizza Dough, recipe follows
  • 5 ounces frozen chopped spinach, thawed and squeezed of excess water
  • 1 cup whole milk ricotta cheese
  • 1 small ball fresh mozzarella, grated
  • 3/4 teaspoon kosher salt
  • 5 grinds black pepper
  • Coarse cornmeal, for dusting baking sheet
  • 2 tablespoons olive oil
  • Preheat oven to 450 degrees F.

  • Lightly dust the work surface and rolling pin with flour. Roll the dough out into an 8 by 11-inch oval.

  • In a medium bowl, mix the spinach, ricotta, and mozzarella and season with salt and pepper, to taste.

  • Place all the filling on 1 half of the dough leaving a 3/4-inch border along the edge.

  • Fold the remaining dough over the filling until the edges line up and pinch the edges together to seal. Gently roll the pinched edges under to form a decorative rim.

  • Place the calzone on a baking sheet dusted with cornmeal and brush the top with olive oil.

  • Bake until golden brown and the center is hot and melted, 25 minutes, rotating midway through cooking.

Basic Pizza Dough:
  • 1 package active dry yeast

  • 3/4 cup warm water, about 110 degrees F

  • 1 teaspoon sugar

  • 1 tablespoon extra-virgin olive oil

  • 1 3/4 cups all-purpose flour, plus extra for kneading

  • 1 teaspoon salt

  • In a small mixing bowl, whisk together yeast, warm water, sugar and olive oil. Let sit for about 3 minutes to fully dissolve and activate the yeast.

  • In a large mixing bowl, whisk together flour and salt.

  • With a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together. Turn the dough out onto a clean counter surface dusted with flour.

  • Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes. The surface should be tight and silky and bounce back slightly when pressed. Lightly grease a large mixing bowl with olive oil and place the dough in it.

  • Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours.

  • Once doubled, punch the dough down and divide it into 2 equal pieces. Knead each 1 slightly to form a uniform ball. Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes.

  • Cook's Note: Dough can be made the day before and refrigerated overnight once it is divided. Keep covered tightly in plastic wrap or in a sealed food storage bag.

  • Yield: 2 dough balls

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