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Quick Spinach Ricotta Calzone



  • Prep Time: N/A
  • Cooking Time: N/A

Quick Spinach Ricotta Calzone

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

Preheat oven to 4000. In a large frying pan, heat 2 tb. water. Add
mushrooms and cook over medium heat, stirring occasionally, until mushrooms
are limp and liquid evaporates, 4-5 minutes. Add drained spinach and cook,
stirring, 1 minute. Set mixture in a colander to drain. In a medium bowl,
mix ricotta cheese with Parmesan, onion, garlic, mozzerella, basil, salt,
and pepper. Mix in spinach and mushrooms. Separate dough into 6 equal
parts. On a lightly floured surface, roll out each part to a 6 in. circle.
With fingertips or a small brush, paint each circle lightly with some olive
oil. Divide spinach-mushroom mixture equally among 6 circles. Brush edges
with egg wash, fold calzones over and p ress to seal. Paint tops of
calzones with a little olive oil. Transfer to a lightly oiled baking sheet.
Bake 15-20 minutes, until calzones are golden brown. Serve at once.

NOTES : For a thicker crust, use frozen bread dough, thawed.

97.

Ingredients:

2 tb Water
1/4 lb Mushrooms, sliced
1 c Frozen Chopped Spinach,
-thawed and drained
1 c Nonfat Ricotta Cheese
1 tb Nonfat Parmesan Cheese
2 tb Onion, minced
2 Cloves Garlic, minced
3/4 c Nonfat Mozzerella Cheese,
-shredded
1 ts Dried Basil
1/2 ts Salt
1/4 ts Pepper
1 lb Pizza Dough
1 Egg Substitute, Liquid

Serves:

6 Servings

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