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.

• ingredients
• 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

Directions

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.

Serves 2.