Ricotta and Spinach Calzones

Friday! We made it! I’ve been a total slacker on posting lately – I don’t know what happened, but we all of a sudden got wayyy busier than we’ve been since we moved to Austin. I think it’s good though. We needed a bit of a break after moving to get settled and just take a breath, but now we’re back into the craziness of life and loving it. Well, most of the time. Just not when I don’t get to talk to you guys for a week because I have a hard time finding a few minutes to post these beauties!
Friday! We made it! I’ve been a total slacker on posting lately – I don’t know what happened, but we all of a sudden got wayyy busier than we’ve been since we moved to Austin. I think it’s good though. We needed a bit of a break after moving to get settled and just take a breath, but now we’re back into the craziness of life and loving it. Well, most of the time. Just not when I don’t get to talk to you guys for a week because I have a hard time finding a few minutes to post these beauties!

INGREDIENTS

  • 10 ounces frozen chopped spinach, thawed and squeezed dry
  • 8 ounces ricotta cheese
  • 4 ounces mozzarella cheese, shredded
  • 1 ounce Parmesan cheese, grated
  • 1 tablespoon olive oil
  • 1 large egg, lightly beaten with 2 tablespoons water, plus 1 large egg yolk
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons minced fresh oregano
  • 1/8 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1 lbpizza dough

INSTRUCTIONS

  1. Preheat oven to 500 degrees.
  2. Combine spinach, ricotta, mozzarella, oil, egg yolk, garlic powder, oregano, pepper flakes, and salt in a large bowl.
  3. Place dough on lightly floured surface and divide into 4 even pieces.
  4. With a rolling pin or your hands, flatten each piece into a 7 inch round on a piece of parchment paper.
  5. Spread 1/4 of spinach filling evenly over half of each dough round, making sure to leave a 1 inch border around the edge.