Sara Moulton's Spinach and Ricotta Calzone

Ingredients

Cooking Directions

For the filling and making the calzones:

Divide the pizza dough into 4 balls. Roll each ball to an 8-inch round and set aside to rise slightly while you make the filling.

Preheat the oven to 400 F. Squeeze as much moisture out of the spinach as possible; the spinach should measure about ½ cup. Combine the spinach, ricotta, basil, oregano, and salt and pepper to taste.

Break the cheese slices into pieces and arrange half of them to cover one half of each dough round, leaving a ½-inch border. Place the spinach filling on the cheese and top with the remaining cheese. Moisten the edge of each round with water and fold the unfilled half of the dough over the filling; press with the tines of a fork to seal. Pierce each calzone once with the fork to allow steam to escape during baking.

Brush the calzones on all sides with the olive oil and place on a rimmed baking sheet. Bake 15 to 20 minutes or until puffed and golden. Serve hot.

For the food processor pizza dough:

Combine 1 ¾ cups flour, the yeast, sugar and salt in the bowl of a food processor fitted with the chopping blade. Add ¾ cup very warm water (120F to 130F) and the oil; process until a soft dough forms. Add as much of the remaining flour, ¼ cup at a time, as necessary to make the dough manageable.

Shape the dough in a bowl and place in an oiled bowl, turning so an oiled surface is up. Cover and let rise in a warm place until double in size, about 35 minutes. Use as directed in the recipe.

Recipe courtesy Sara Moulton.