Tuesday, May 31, 2011

Ricotta calzones, My first blog post

I recently discovered a wonderful new recipe over the Memorial Day Weekend. It features a delicious crisp pocket of bread filled with cheeses, spinach, roasted peppers and garlic. This calzone recipe  is is savory, creamy and aromatic. It is simple to make and satisfying, enjoy.


Basic calzone dough:

4 cups of flour
2 1/2 teaspoons active dry yeast
1 tsp salt
2 tbsp extra virgin olive oil
1 1/2 cups warm water


3 tbsp minced garlic
2 tbsp extra virgin olive oil
16 ounces ricotta cheese
8 ounces of chevre (goat cheese)
8 ounces shredded  mozzarella cheese
4 tbsp grated parmesan
1 egg yolk
1 tbsp oregano
pinch of salt, pepper, and red pepper flakes
1/2 cup roasted red peppers
6 cups fresh baby spinach

The dough:
In a large bowl combine the flour, salt and yeast.
in a measuring cup combine the warm water and oil,

Slowly add the water to the flour mixture. Mix the oil, water and flour until it is combined and forms a ball. Turn the dough out onto a lightly floured counter top, knead the dough ball until it is elastic and smooth to the touch, usually 5 minutes maybe a little longer. If the dough is too wet add a small amount of flour.
Oil a large bowl and placed the kneaded dough into the bowl. Cover with Saran wrap and let it rise for 2 hours or until it is doubled in size. While the dough rises prepare the ricotta filling.
In a large bowl combine ricotta, mozzarella, parmesan, goat cheese, egg yolk, oregano and seasoning, cover and refrigerate.
In a 12 inch skillet heat the oil and add the garlic. Pay careful attention not to burn the garlic. Add the roasted red pepper and saute until fragrant, one to two minutes. Next, add the spinach and combine until just wilted. Remove from the heat and cool the spinach.

Preheat the oven to 500 degrees. Prepare a large baking sheet with cooking spray. While the oven is warming remove the dough from its bowl and punch down. Form the dough into a log about 12 inches long, cut into six pieces. Shape each piece into a ball. With a rolling pin, roll one ball into a disc eight inches in diameter.
add  four tablespoons of the cheese mixture to the center of the disc, top with two tablespoons of the spinach and pepper mix.

Fold the dough over and enclose the filling. Crimp the edges with your fingers so that the filling does not leak out during the baking process.
Repeat six times, place each finished calzone on the baking sheet. brush with and egg wash and bake 25-30 minutes.

Serve hot with a fresh green salad

1 comment:

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