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 lb pizza dough
Instructions
heat up kitchen appliance to five hundred degrees.
mix spinach, ricotta, mozzarella, oil, egg yolk, garlic powder, oregano, pepper flakes, and salt in a very giant bowl.
Place dough on gently floured surface and divide into four even items.
With a kitchen utensil or your hands, flatten every bit into a seven in. spherical on a bit of parchment paper.
unfold 1/4 of spinach filling equally over half every dough spherical, ensuring to go away a one in. border round the edge.
Brush the sides with the egg wash so fold the opposite half the dough circle over spinach mixture, going the lowest 1/2 in. border uncovered.
Press edges of dough along and pinch with fingers to seal.
With a pointy knife, cut five steam vents in high of calzones and brush ace with remaining egg wash.
Transfer calzones onto parchment lined baking sheet and bake for eight minutes, brush with any remaining egg wash and sprinkle with grated Parmesan, then bake for an additional seven minutes.
Move to wire rack and let cool for five minutes before serving.
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