Spinach Ricotta Calzones Recipes

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SPINACH-RICOTTA CALZONES



Spinach-Ricotta Calzones image

Found this on the Enfamil website. Could easily be turned into a meatless meal by omitting the bacon!

Provided by iewe7726

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 (10 ounce) package frozen chopped spinach
1 cup part-skim ricotta cheese
1/2 cup parmesan cheese, grated
3 slices bacon, cooked and chopped
1/2 teaspoon garlic, minced
1/4 teaspoon salt
1 lb whole wheat pizza dough
1 cup marinara sauce, warmed (optional)

Steps:

  • Preheat oven to 425°F and coat baking sheet with nonstick cooking spray.
  • Place spinach in microwave-safe bowl and microwave uncovered on high power (100%) for 3 to 4 minutes or just until thawed. Stir, then squeeze out moisture.
  • Place spinach back in bowl and add ricotta, Parmesan cheese, bacon, garlic, and salt; stir together thoroughly.
  • Divide dough into 4 equal portions.
  • On well-floured surface, roll each portion out into approximately a 6-inch circle. Place one-fourth of filling in center of each circle.
  • Moisten one half of edge with water and fold dough over filling, pressing edges together to seal. Cut several small slits in top of each to allow steam to escape.
  • Place calzones on prepared baking sheet and bake at 425 degrees until golden, 12 to 15 minutes.
  • Let stand for several minutes to cool slightly.
  • Serve with marinara sauce for dipping.

SPINACH AND RICOTTA CALZONE



Spinach and Ricotta Calzone image

Provided by Dave Lieberman

Categories     main-dish

Time 3h20m

Yield 1 calzone

Number Of Ingredients 9

Flour, for rolling dough
1/2 recipe Basic Pizza Dough, recipe follows
5 ounces frozen chopped spinach, thawed and squeezed of excess water
1 cup whole milk ricotta cheese
1 small ball fresh mozzarella, grated
3/4 teaspoon kosher salt
5 grinds black pepper
Coarse cornmeal, for dusting baking sheet
2 tablespoons olive oil

Steps:

  • Preheat oven to 450 degrees F.
  • Lightly dust the work surface and rolling pin with flour. Roll the dough out into an 8 by 11-inch oval.
  • In a medium bowl, mix the spinach, ricotta, and mozzarella and season with salt and pepper, to taste.
  • Place all the filling on 1 half of the dough leaving a 3/4-inch border along the edge.
  • Fold the remaining dough over the filling until the edges line up and pinch the edges together to seal. Gently roll the pinched edges under to form a decorative rim.
  • Place the calzone on a baking sheet dusted with cornmeal and brush the top with olive oil.
  • Bake until golden brown and the center is hot and melted, 25 minutes, rotating midway through cooking.
  • Basic Pizza Dough:
  • 1 package active dry yeast
  • 3/4 cup warm water, about 110 degrees F
  • 1 teaspoon sugar
  • 1 tablespoon extra-virgin olive oil
  • 1 3/4 cups all-purpose flour, plus extra for kneading
  • 1 teaspoon salt
  • In a small mixing bowl, whisk together yeast, warm water, sugar and olive oil. Let sit for about 3 minutes to fully dissolve and activate the yeast.
  • In a large mixing bowl, whisk together flour and salt.
  • With a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together. Turn the dough out onto a clean counter surface dusted with flour.
  • Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes. The surface should be tight and silky and bounce back slightly when pressed. Lightly grease a large mixing bowl with olive oil and place the dough in it.
  • Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours.
  • Once doubled, punch the dough down and divide it into 2 equal pieces. Knead each 1 slightly to form a uniform ball. Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes.
  • Cook's Note: Dough can be made the day before and refrigerated overnight once it is divided. Keep covered tightly in plastic wrap or in a sealed food storage bag.
  • Yield: 2 dough balls

SPINACH AND RICOTTA CALZONE



Spinach and Ricotta Calzone image

Make and share this Spinach and Ricotta Calzone recipe from Food.com.

Provided by anme7039

Categories     Lunch/Snacks

Time 50m

Yield 1 calzone, 1 serving(s)

Number Of Ingredients 14

flour, for rolling dough
5 ounces frozen chopped spinach, thawed and squeezed of excess water
1 cup whole milk ricotta cheese
1 small fresh mozzarella ball, grated
3/4 teaspoon kosher salt
black pepper (5 grinds)
coarse cornmeal, for dusting baking sheet
2 tablespoons olive oil
2 1/4 teaspoons active dry yeast
3/4 cup warm water, about 110 degrees F
1 teaspoon sugar
1 tablespoon extra virgin olive oil
1 3/4 cups all-purpose flour, plus extra for kneading
1 teaspoon salt

Steps:

  • DOUGH.
  • In a small mixing bowl, whisk together yeast, warm water, sugar and olive oil. Let sit for about 3 minutes to fully dissolve and activate the yeast.
  • In a large mixing bowl, whisk together flour and salt.
  • With a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together. Turn the dough out onto a clean counter surface dusted with flour.
  • Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes. The surface should be tight and silky and bounce back slightly when pressed. Lightly grease a large mixing bowl with olive oil and place the dough in it.
  • Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours.
  • Once doubled, punch the dough down and divide it into 2 equal pieces. Knead each 1 slightly to form a uniform ball. Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes.
  • Cook's Note: Dough can be made the day before and refrigerated overnight once it is divided. Keep covered tightly in plastic wrap or in a sealed food storage bag.
  • Yield: 2 dough balls
  • Preheat oven to 450 degrees F.
  • Lightly dust the work surface and rolling pin with flour. Roll the dough out into an 8 by 11-inch oval.
  • In a medium bowl, mix the spinach, ricotta, and mozzarella and season with salt and pepper, to taste.
  • Place all the filling on 1 half of the dough leaving a 3/4-inch border along the edge.
  • Fold the remaining dough over the filling until the edges line up and pinch the edges together to seal. Gently roll the pinched edges under to form a decorative rim.
  • Place the calzone on a baking sheet dusted with cornmeal and brush the top with olive oil.
  • Bake until golden brown and the center is hot and melted, 25 minutes, rotating midway through cooking.

Nutrition Facts : Calories 1669.1, Fat 76, SaturatedFat 26.8, Cholesterol 125.5, Sodium 3958.5, Carbohydrate 188.2, Fiber 12.2, Sugar 6.7, Protein 59.3

SPINACH, RICOTTA AND SAUSAGE CALZONES



Spinach, Ricotta and Sausage Calzones image

These individual calzones are great to keep in the freezer for a quick meal at a moment's notice. Bake all 8 at once, or just a couple, depending on how many you need.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 9

1 box (9 oz) frozen chopped spinach
1/2 lb ground Italian sausage, browned and drained
1 cup whole milk ricotta cheese
1 cup shredded mozzarella cheese (4 oz)
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
16 oz refrigerated pizza dough
1 egg, slightly beaten
Pizza sauce or marinara sauce, if desired

Steps:

  • Heat oven to 375°F. Spray cookie sheet with cooking spray.
  • Cook spinach as directed on box; allow to sit a few minutes until cool enough to handle. Squeeze cooked spinach between paper towels to remove excess moisture. Place spinach in large bowl. Add sausage, ricotta, mozzarella, 3 tablespoons of the Parmesan and the Italian seasoning to bowl; stir until well combined.
  • Divide pizza dough into 8 balls. Roll and press each ball into a circle 5 to 6 inches in diameter. Place meat mixture onto one half of each of the balls, leaving a 1/2 inch border around the edge. Fold dough over filling; pinch and roll edges to seal in filling.
  • Transfer to cookie sheet. Brush tops of calzones with egg. Prick tops of calzones with fork to allow steam to escape.
  • Bake 20 to 22 minutes or until dough is golden brown, topping with remaining 1 tablespoon Parmesan cheese during last 3 minutes of baking. Cool 10 minutes on cookie sheet. Serve warm with pizza sauce.
  • Freezer Directions: Make as directed through step 3. Place on cookie sheet, and freeze about 4 hours or until firm. Place frozen calzones in resealable plastic freezer bag, and freeze. When ready to cook, place calzones on cookie sheet, and brush with egg. Bake 25 to 30 minutes or until dough is golden brown, topping with remaining 1 tablespoon Parmesan during last 3 minutes of baking. Serve with pizza sauce.

Nutrition Facts : Calories 450, Carbohydrate 41 g, Cholesterol 80 mg, Fat 1/2, Fiber 1 g, Protein 24 g, SaturatedFat 10 g, ServingSize 1 Calzone, Sodium 1050 mg, Sugar 2 g, TransFat 0 g

SAUSAGE, SPINACH AND RICOTTA CALZONE



Sausage, Spinach and Ricotta Calzone image

Italian sausage and spinach are a great combination!

Provided by Fleischmann's Yeast

Categories     Trusted Brands: Recipes and Tips     ARGO®, KARO®, FLEISCHMANN'S®

Time 35m

Yield 4

Number Of Ingredients 16

1 ½ cups all-purpose flour, or more if needed
1 envelope Fleischmann's® Pizza Crust Yeast
1 teaspoon sugar
¾ teaspoon salt
⅔ cup very warm water (120 degrees to 130 degrees F)*
1 tablespoon vegetable oil
8 ounces Italian sausage
2 cups fresh spinach leaves
¼ cup water
¾ cup ricotta cheese
¾ cup shredded mozzarella cheese
1 egg
1 teaspoon Spice Islands® Italian Herb Seasoning
½ teaspoon Spice Islands® Crushed Red Pepper
½ teaspoon Spice Islands® Garlic Salt
Pizza sauce OR marinara sauce

Steps:

  • Preheat oven to 375 degrees F.
  • Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Cover and let rest on floured surface while preparing filling.
  • Cook sausage in skillet over medium-high heat until cooked through; remove from skillet and drain excess fat. Add spinach and water to skillet; saute 1 to 2 minutes until spinach is wilted; drain. Return sausage to pan.
  • Combine ricotta, mozzarella and egg in a mixing bowl. Stir in Italian herb seasoning, crushed red pepper and garlic salt; set aside.
  • To make calzones divide dough into four portions. Roll 1 portion into an 8-inch circle on a floured surface. Spread approximately 1/3 cup ricotta mixture in center bottom half of dough. Top with heaping 1/3 cup sausage spinach mixture leaving outer 1/2-inch free of filling. Fold top half of dough over filling. Pull edge of lower crust over top; folding and pressing layers together to form a seal. Carefully transfer to greased baking sheet. Cut 3 to 4 vents in top. Repeat with remaining dough. Bake for 15 to 20 minutes until lightly browned. Transfer to cooling rack to keep bottom crust crisp while cooling slightly. Serve with pizza sauce or other sauce for dipping.

Nutrition Facts : Calories 437.3 calories, Carbohydrate 43.4 g, Cholesterol 82 mg, Fat 19.2 g, Fiber 2.6 g, Protein 21 g, SaturatedFat 6.8 g, Sodium 1437.9 mg, Sugar 3 g

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