Ricotta & Spinach Calzones Recipe 🇮🇹

Описание: 🥟 Happy National Calzone Day! Ricotta & Spinach Calzones Recipe 🇮🇹
Did you know November 1st is not only a day to celebrate All Saints' Day and World Vegan Day, but it's also National Calzone Day?! What better way to celebrate than by making your own cheesy, savory, and perfectly portable Ricotta and Spinach Calzones! Get ready to impress your family and friends with this Italian pocket of pure deliciousness.

Ricotta & Spinach Calzones Recipe

Prep Time: 30 minutes
Cook Time: 20-25 minutes
Yields: 4-6 servings

Ingredients 🛒
For the Dough:
1 pound (about 2 balls) store-bought or homemade pizza dough, at room temperature
For the Filling:
15 oz whole milk ricotta cheese 🧀
10 oz frozen chopped spinach, thawed and squeezed very dry 🥬 (This step is crucial!)
1/2 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese (for extra stretch!)
1 egg, lightly beaten
1 clove garlic, minced 🧄
1/2 teaspoon salt
1/4 teaspoon black pepper
Pinch of nutmeg (optional, but adds a lovely warmth)

For the Finish:
1 egg, beaten with 1 tbsp water (egg wash)
Marinara sauce for dipping (optional, but highly recommended!)
Instructions 👩‍🍳
Preheat Oven & Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Make the Filling: In a large bowl, combine the ricotta cheese, well-drained spinach, Parmesan, mozzarella, beaten egg, minced garlic, salt, pepper, and nutmeg (if using). Mix everything until well combined. Tip: The drier your spinach, the less likely your calzone is to leak!
Shape the Dough: Divide the pizza dough into 4 equal pieces. On a lightly floured surface, roll each piece into a circle (about 8 inches in diameter).
Fill and Fold: Spoon about 1/4 of the ricotta-spinach mixture onto one half of each dough circle, leaving a 1-inch border.
Seal It Up: Fold the empty half of the dough over the filling to create a half-moon shape. Crimp the edges tightly, then roll the edge over itself and press with a fork to create a sturdy seal. Cut a few small slits in the top of the calzone to allow steam to escape.
Bake: Brush the tops of the calzones with the egg wash for a beautiful golden-brown crust. Place them on the prepared baking sheet. Bake for 20-25 minutes, or until the crust is golden brown and puffy.
Serve: Let them cool for a few minutes before serving with a side of warm marinara sauce. Enjoy!

Happy National Calzone Day, everyone! 🎉

If you make these delicious pockets, be sure to tag me! 👇

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