Serves
4
INGREDIENTS
- 1 tablespoon canola oil plus more for brushing
- 1 small onion finely chopped
- 1/2 teaspoon salt
- 2 chopped garlic cloves
- 4 cups baby spinach
- 1-300g container ricotta (1 cup)
- 1 cup grated mozzarella
- 750g fresh pizza dough
- marinara sauce (optional)
METHOD
- Heat the oil in a large fry-pan over medium.
- Add the onion and salt and cook until softened, 4 to 5 min. Add garlic and cook 1 min. Add spinach and cook until it is totally wilted and the pan is very dry. Turn off the heat and mix in the ricotta, then the mozzarella.
- Preheat the oven to 425F. Line a large baking sheet with parchment paper. Divide the dough into 4 equal portions, then roll one out on a floured countertop into a large circle (about 7 inches).
- Place ¼ of the filling onto the lower half of the dough circle, then gently drape the top dough over, creating a half-circle (don’t pull the dough too tight or it might explode or leak!)
- Crimp the edge with a fork to seal it, then prick a few holes in the top to let steam out. Transfer the calzone to prepared baking sheet. Repeat with remaining dough and filling.
- Brush tops with a little oil. Bake 20 min or until calzones are puffed and golden. Transfer to a rack and let cool completely.
- Freeze in zip-lock bags. To reheat, preheat the oven to 300F.
- Place frozen calzones on a large baking sheet and cook 25 to 35 minutes or until piping hot.
- Serve with marinara sauce for dipping.
