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Whole Wheat Spinach and Ricotta Calzones
Spinach and ricotta cheese baked in a whole wheat, Parmesan, and garlic bread dough.
servings: 4
total time: 1 hour 15 minutes
recipe by: Frankie
Ingredients
- THE DOUGH:
- 1 1/4 cups warm water
- 1 TBSP raw honey
- 1 packet (2 1/4 tsp) active dry yeast
- 3 cups whole wheat flour
- 1/4 cup freshly grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 2 TBSP olive oil, divided
- THE FILLING:
- 1 TBSP olive oil
- 10-ounces frozen chopped spinach
- 1/2 cup freshly grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp crushed red pepper
- salt & pepper
- 15-ounces whole milk ricotta cheese
- 1 large egg
- ASSEMBLY AND BAKING:
- 1 large egg, beaten
Directions
- THE DOUGH:
- In a large bowl mix together water, honey, and yeast. Add the flour, Parmesan, garlic, salt, and 1 TBSP of the oil. Mix until well combined and dough pulls away from sides of bowl.
- Knead the dough 10 minutes by hand or about 5 minutes using a stand mixer with a dough hook.
- Form the dough into 4 equal size balls. Add the remaining 1 TBSP of oil to a large bowl, place the dough balls in the bowl and roll around in the oil until the balls are well coated in oil. Line a baking sheet with parchment paper and place the dough balls on it. Set aside and allow the dough balls to sit for 30 minutes.
- THE FILLING:
- Heat the oil in a saucepan over medium-high heat. Add the spinach and cook, stirring often, until spinach is heated through and most of the moisture has evaporated from the pan, about 6 minutes.
- Add the Parmesan, garlic, crushed red pepper, 1/2 tsp salt, and1/4 tsp pepper. Stir to combine and cook while stirring, about 1 more minute. Take off the heat and stir in the ricotta. Season with salt & pepper to taste then stir in the egg..
- ASSEMBLY AND BAKING:
- Preheat the oven to 425°F.
- Flatten out the dough balls and stretch or roll out to make four flat circles roughly 8-inches in diameter.
- Spread the filling on top of each of the dough circles leaving about a 1/2-inch edge all around. Spread some of the beaten egg around the edges.
- Fold the dough circles in half to form a half moon shape and pinch the edges to seal in the filling. Go along the edges with the back side of a forks tines to help seal the dough.
- Place the calzones back on the lined baking sheet and brush the tops with the remaining beaten egg. Cut 3 slits in the top of each calzone to allow steam to escape.
- Bake the calzones in the preheated oven for 15 to 17 minutes or until golden brown.
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