Fresh Ricotta Calzones
- Prep Time 0:20
- Cook Time 0:16
- 13 Comments
The clean taste of milky, fresh ricotta cheese shines through in these classic calzones. Cooked, chopped Italian sausage would be a nice addition, but it’s not necessary.
- flour for rolling and for pan Pantry
- extra virgin olive oil Pantry
- 1/4 onion, chopped $0.50 for a whole onion
- 2 cloves garlic, chopped Pantry
- 2 Roma tomatoes, cored and chopped $1
- 1 cup (packed) fresh spinach $1
- salt and pepper to taste Pantry
- 1/2 recipe“pizza dough”:http://brokeassgourmet.com/articles/the-wonders-of-pizza-dough 1.50
- 1/2 cup fresh ricotta $5.50
Total Cost of Ingredients $9.50
Preheat oven to 450 degrees F. Lightly flour a baking sheet and set aside.
Heat 2 tbsp olive oil in a medium frying pan over medium heat. Add the onion and cook for 3-4 minutes, until it begins to soften.
To the pan, add the garlic, tomatoes and spinach. Stir to combine and cook until the spinach completely breaks down, 2-3 minutes. Season with salt and pepper to taste, remove from heat and allow to cool for 5 minutes.
On a lightly-floured surface, divide the dough into 2 balls. Roll each ball out into an 8” circle.
Spread 1/8 cup of the ricotta onto 1 half of each dough round. Divide the spinach-tomato mixture atop the ricotta and top each with the remaining ricotta. Fold dough over to form half-moons and pinch the dough together to seal.
Brush the tops of the calzones with a bit of olive oil and transfer to the prepared baking sheet.
Bake for 14-16 minutes or until dough is golden brown.
Let cool for 5 minutes, then serve.