Sunday, April 10, 2011

Spinach & Ricotta Calzone

Me and Corey have started going to lunch together every other week.  It is such a nice break during the week and really great to see each other during our work day.  Last week we went to a little pizza place downtown on the circle, that Corey goes to every once in a while.  He ordered his regular spinach roll and let me tell you this thing was amazing.  It was full of spinach, ricotta, and mozzarella cheese and served with marinara on the side for dipping.  I knew after making the calzones a few weeks ago this would be incredibly easy to re-create at home and Friday sounded like the perfect night for it!  The only thing I would have done differently next time is sweated my spinach in a sauce pan because spinach really shrinks down when it cooks and I don't think our calzones ended up having enough in them!

What you'll need:
1 can of pizza dough (this is located with the biscuits in the refrigerated section).
mozzarella cheese
ricotta cheese
2 tablespoons butter
garlic, italian seasoning, and S&P
pizza sauce for dipping

1.  Unroll the pizza dough and cut it in half.  2.  Sweat down spinach by cooking in sauce pan for a few minutes until it shrinks down.  You can keep added fresh spinach leaves until you think you have the right amount for two calzones.  3.  Spread spinach in the middle of pizza dough and top with both cheeses.  4.  Roll/fold up dough to form a calzone pocket.  5.  Melt butter and brush over the top of the calzones.  Then sprinkle with seasonings.  6.  Bake at 375 for about 15 minutes or until golden brown.  7.  Serve with Parmesan cheese and pizza sauce for dipping!

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