INGREDIENTS:
- 2 cups chiffonade sliced baby spinach
- 8 ounces ricotta cheese
- 10 Julienne Sliced Ham
- 4 ounces mozzarella cheese, shredded
- 1 ounce Parmesan cheese, grated
- 1 tablespoon EVOO
- 1 large egg, lightly beaten with 2 tablespoons water
- 1 teaspoon garlic powder
- 1 1/2 teaspoons minced fresh oregano
- 1/8 teaspoon red pepper flakes
- 1 teaspoon salt
- TT Marinara Sauce
- 1 lb Pizza Dough (regular or Whole Wheat)
- I am going with whole wheat today
PROCEDURE:
- Preheat Convection oven to 450 degrees. (500* for conventional oven)
- Combine Ham, Spinach, Ricotta, Mozzarella, EVOO, egg, garlic powder, oregano, pepper flakes, and salt in a large bowl.
- Place dough on lightly floured surface
- Cut dough into Circles with cup or whatever
- Roll out dough
- Spread 1/4 of spinach filling evenly over half of each dough round, making sure to leave a 1 inch border around the edge. Add Marinara sauce.
- Brush the edges with the egg wash and then fold the other half of the dough circle over spinach mixture, leaving the bottom 1/2 inch border uncovered.
- Press edges of dough together and pinch with fingers to seal.
- With a sharp knife, cut 5 steam vents in top of calzones and brush tops with remaining egg wash. Top with grated parmesan
- Bake on parchment paper for about 15 mins till golden brown!!
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