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Whole Wheat Spinach and Ricotta Calzones







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Whole Wheat Spinach and Ricotta Calzones

Spinach and ricotta cheese baked in a whole wheat, Parmesan, and garlic bread dough.

Whole Wheat Spinach and Ricotta Calzones recipe

servings: 4

total time: 1 hour 15 minutes

recipe by: 

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

  1. THE DOUGH:

  2. 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.

  3. Knead the dough 10 minutes by hand or about 5 minutes using a stand mixer with a dough hook.

  4. 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.

  5. THE FILLING:

  6. 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.

  7. 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..

  8. ASSEMBLY AND BAKING:

  9. Preheat the oven to 425°F.

  10. Flatten out the dough balls and stretch or roll out to make four flat circles roughly 8-inches in diameter.

  11. 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.

  12. 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.

  13. 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.

  14. Bake the calzones in the preheated oven for 15 to 17 minutes or until golden brown.



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