Spinach-Ricotta Calzone

By MJH

Ingredients

• Filling:
• 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
• 1 1/4 teaspoons instant yeast
• 3/4 teaspoon salt
• 1 tablespoon olive oil
• 1/2 cup to 3/4 cup lukewarm water
• 10 ounces spinach (fresh or frozen), cooked, drained, and squeezed completely dry
• 1 cup ricotta cheese, whole-milk or part-skim
• 1/2 cup freshly grated Parmesan cheese
• 1/4 teaspoon grated nutmeg
• 1/2 teaspoon salt

Details

Adapted from kingarthurflour.com

Preparation

Step 1

Place the following in a bowl (or the bucket of your bread machine): Flour,
yeast, salt, olive oil, lukewarm water.
Mix and knead — using your hands, a mixer, or a bread machine set on the dough setting — to make a soft, smooth dough.

Place the dough in a lightly greased bowl or other rising container (an 8-cup measure works well), cover it, and let it rise until it’s just about doubled in bulk, about 2 to 2 1/2 hours.

Gently deflate the dough, and divide it in half.

While the dough rests for a few minutes, make the filling.

Combine the following in a small bowl:spinach, ricotta cheese, Parmesan cheese, nutmeg, salt.

Working with one half at a time, place the dough on a piece of parchment, or onto a lightly greased baking sheet.
Pat it into a 10″ to 11″ circle.

Spread half of each disk of dough with half the filling.
Fold the unfilled half over the filling, crimping and pressing the edges together to seal.

If you’ve shaped the dough on parchment, lift the parchment onto a baking sheet. Or, if you have a pizza stone in your oven, place the parchment on a peel, for easiest transport.

Cut 3 or 4 slits in the top of each calzone, to allow steam to escape. Brush with olive oil or brush with a thin layer of pizza sauce, and top with shredded cheese.

Let the calzone rest, uncovered, for 30 minutes, while you preheat your oven to 450°F.

Bake the calzone for 18 to 22 minutes, until they’re golden brown.