ESSENTIAL: Spinach-Ricotta Calzone

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* Exported from MasterCook *

 

Spinach-Ricotta Calzone

 

Recipe By : The Essential Vegetarian Cookbook by Diana Shaw, page 419

Serving Size : 4 Preparation Time :0:00

Categories : Pizza Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

20 ounces frozen chopped spinach

thawed and squeezed dry

1/2 cup grated Parmesan cheese

1 1/2 cups nonfat or part-skim ricotta cheese

1 1/2 cups shredded part-skim mozzarella cheese

2 teaspoons crumbled dried oregano

1 pinch ground nutmeg

Cornmeal -- for dusting

1 recipe Dough for Pizza

(see separate recipe)

 

Makes 4 calzones

 

TOTAL TIME: about 1 hour, 15 minutes, not including, time to make the dough.

TIME TO PREPARE: about 20 minutes

COOKING TIME: 25 minutes

EQUIPMENT: baking stone, baker's peel (optional)

DO AHEAD: you can make the filling up to 3 days in advance. Refrigerate

until ready to use.

REFRIGERATION/FREEZING: refrigerate up to 2 days. Freeze up to 6 months.

 

Try them once, and you'll make these soft, scrumptious-and

simple!-spinach-filled pizzas again and again.

 

In a medium mixing bowl, combine the spinach, Parmesan, ricotta,

mozzarella, oregano, and nutmeg.

 

Heat the oven to 350F. If you're using a baking stone, put it in the

center of the oven now. Sprinkle a rimless nonstick baking sheet or a

baker's peel with cornmeal.

 

Punch down the dough to eliminate the airholes. Turn it out of the bowl

and knead it until it's smooth, about 5 minutes. Divide the dough into 4

equal pieces. Working with one section at a time, roll it out to a round 7

inches in diameter. Place one-fourth of the filling in the center, and pat

it down lightly, leaving a border of about 1 inch. Fold the top portion of

dough over the filling, as for a turnover. Wet your fingers and pinch the

border to seal the calzone. Press a fork along the edge to complete the

seal. Use the fork to puncture airholes in the top. Place on the prepared

baking sheet or peel. Cover with a light towel while you repeat the

process with the remaining ingredients.

 

Let the calzone rest, covered with the towel, for 15 minutes. Slide the

calzone from the baking sheet or peel onto the baking stone or place the

baking sheet in the center of the oven. Bake until golden brown, about 25

minutes. Serve hot.

 

PER SERVING (1 CALZONE): calories 696, protein 46.5g, carbohydrate 98.2g,

fat 12g, cholesterol 327 mg, sodium 1630 mg, 16% calories from

fat. Outstanding source of vitamins A, C, folacin, calcium. Very good

source of zinc.

 

 

 

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