Hungry Man
Senior Member
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)
- Mix dry yeast with luke warm water and add the sugar, stir to dissolve
- Mix flour with salt and 1 tbsp olive oil
- Add the wet ingredients into the flour and mix until it forms a dough
- Knead the dough until smooth
- Place the dough in a lightly greased bowl and let it rise until it's almost doubled in size, about 1 to 2 hours.
- Sautee the spinach leaves until they are tender and let them cool down, squeeze the excess liquid if any
- In a small bowl, mix ricotta, spinach and the grated mozzarella; season with salt and grated nutmeg and set aside
- Gently deflate the dough, and turn it out onto a lightly floured work surface.
- Divide the dough in 3 – 4 equal pieces.
- Layer a baking sheet on an oven tray and lightly sprinkle some semolina flour onto the sheet
- With your hands, gently pat the dough into a 20 – 25 cm disc circle.
- Spread half of each disk of dough with about 1 cup of filling
- Fold the other half and seal the edges with your fingers
- Score the top of the calzone to allow steam to escape, brush with olive oil
- Pre-heat the oven to 230°C / 450°F and in the meantime, allow the calzone to rest
- Bake the calzone for 15 minutes and take it out to grate parmesan
- Bake it for another 5 minutes until golden brown
- Remove the calzone from the oven and let it cool down for couple of minutes
As far as I remember it was an Italian brewers yeast.