Ricotta And Spinach Calzones

Ingredients

• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 8 ounces ricotta cheese
• 4 ounces mozzarella cheese, shredded
• 1 ounce Parmesan cheese, grated
• 1 tablespoon olive oil
• 1 large egg, lightly beaten with 2 tablespoons water, plus 1 large egg yolk
• 1 teaspoon garlic powder
• 1 1/2 teaspoons minced fresh oregano
• 1/8 teaspoon red pepper flakes
• 1 teaspoon salt
• 1 lb pizza dough

Instructions

• heat up kitchen appliance to five hundred degrees.

• mix spinach, ricotta, mozzarella, oil, egg yolk, garlic powder, oregano, pepper flakes, and salt in a very giant bowl.

• Place dough on gently floured surface and divide into four even items.

• With a kitchen utensil or your hands, flatten every bit into a seven in. spherical on a bit of parchment paper.

• unfold 1/4 of spinach filling equally over half every dough spherical, ensuring to go away a one in. border round the edge.

• Brush the sides with the egg wash so fold the opposite half the dough circle over spinach mixture, going the lowest 1/2 in. border uncovered.

• Press edges of dough along and pinch with fingers to seal.

• With a pointy knife, cut five steam vents in high of calzones and brush ace with remaining egg wash.

• Transfer calzones onto parchment lined baking sheet and bake for eight minutes, brush with any remaining egg wash and sprinkle with grated Parmesan, then bake for an additional seven minutes.

• Move to wire rack and let cool for five minutes before serving.