Recipe & Video Calzone with Three Cheese and Spinach

Hungry Man

Senior Member
Joined
7 Jul 2020
Local time
8:36 AM
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316
Location
Amsterdam
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View: https://youtu.be/jVoSWCB4p7Q


Ricotta and Spinach Calzone

Ingredients:

  • 500 g, 00 Flour or all purpose flour
  • 1 tsp dry yeast
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tablespoon (14g) olive oil
  • 330 ml lukewarm water
  • 1-2 tbsp semolina flour (optional, to flour the baking sheet or the surface)
  • Filling:
  • 1 cup cooked spinach (drained)
  • 1 cup ricotta cheese, whole-milk
  • 1/2 cup grated mozzarella
  • 1/4 teaspoon grated nutmeg
  • 1 teaspoon salt
  • Topping:
  • 1 tsp olive oil
  • ½ cup freshly grated parmesan (optional)
Instructions
  1. Mix dry yeast with luke warm water and add the sugar, stir to dissolve
  2. Mix flour with salt and 1 tbsp olive oil
  3. Add the wet ingredients into the flour and mix until it forms a dough
  4. Knead the dough until smooth
  5. Place the dough in a lightly greased bowl and let it rise until it's almost doubled in size, about 1 to 2 hours.
  6. Sautee the spinach leaves until they are tender and let them cool down, squeeze the excess liquid if any
  7. In a small bowl, mix ricotta, spinach and the grated mozzarella; season with salt and grated nutmeg and set aside
  8. Gently deflate the dough, and turn it out onto a lightly floured work surface.
  9. Divide the dough in 3 – 4 equal pieces.
  10. Layer a baking sheet on an oven tray and lightly sprinkle some semolina flour onto the sheet
  11. With your hands, gently pat the dough into a 20 – 25 cm disc circle.
  12. Spread half of each disk of dough with about 1 cup of filling
  13. Fold the other half and seal the edges with your fingers
  14. Score the top of the calzone to allow steam to escape, brush with olive oil
  15. Pre-heat the oven to 230°C / 450°F and in the meantime, allow the calzone to rest
  16. Bake the calzone for 15 minutes and take it out to grate parmesan
  17. Bake it for another 5 minutes until golden brown
  18. Remove the calzone from the oven and let it cool down for couple of minutes
 

MypinchofItaly

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Recipe Challenge Judge
Joined
17 Feb 2017
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8:36 AM
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Milano, Italy
Website
mypinchofitaly.co.uk
View: https://youtu.be/jVoSWCB4p7Q


Ricotta and Spinach Calzone

Ingredients:

  • 500 g, 00 Flour or all purpose flour
  • 1 tsp dry yeast
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tablespoon (14g) olive oil
  • 330 ml lukewarm water
  • 1-2 tbsp semolina flour (optional, to flour the baking sheet or the surface)
  • Filling:
  • 1 cup cooked spinach (drained)
  • 1 cup ricotta cheese, whole-milk
  • 1/2 cup grated mozzarella
  • 1/4 teaspoon grated nutmeg
  • 1 teaspoon salt
  • Topping:
  • 1 tsp olive oil
  • ½ cup freshly grated parmesan (optional)
Instructions
  1. Mix dry yeast with luke warm water and add the sugar, stir to dissolve
  2. Mix flour with salt and 1 tbsp olive oil
  3. Add the wet ingredients into the flour and mix until it forms a dough
  4. Knead the dough until smooth
  5. Place the dough in a lightly greased bowl and let it rise until it's almost doubled in size, about 1 to 2 hours.
  6. Sautee the spinach leaves until they are tender and let them cool down, squeeze the excess liquid if any
  7. In a small bowl, mix ricotta, spinach and the grated mozzarella; season with salt and grated nutmeg and set aside
  8. Gently deflate the dough, and turn it out onto a lightly floured work surface.
  9. Divide the dough in 3 – 4 equal pieces.
  10. Layer a baking sheet on an oven tray and lightly sprinkle some semolina flour onto the sheet
  11. With your hands, gently pat the dough into a 20 – 25 cm disc circle.
  12. Spread half of each disk of dough with about 1 cup of filling
  13. Fold the other half and seal the edges with your fingers
  14. Score the top of the calzone to allow steam to escape, brush with olive oil
  15. Pre-heat the oven to 230°C / 450°F and in the meantime, allow the calzone to rest
  16. Bake the calzone for 15 minutes and take it out to grate parmesan
  17. Bake it for another 5 minutes until golden brown
  18. Remove the calzone from the oven and let it cool down for couple of minutes

Just lovely.
The dry yeast you used is the active one?
 
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