Crisp crust with an unctuous, savory herbed filling. Yum. I highly recommend whole wheat pizza dough, which adds a terrific nutty crunch to the mix. Trader Joe's stocks it, and it's dead simple to make.
Prep time: 15 minutes
Cook time: 10-15 minutes
1 container (16 oz) ricotta cheese
1/4 cup Parmesan cheese
2 cups chopped arugula or spinach
2-4 TB prepared pesto (arugula pesto would work well)
1 package (1 lb.) pizza dough, or the equivalent homemade.
Preheat the oven to 400.
Mix the ricotta, Parmesan, greens, and pesto in a bowl, and set aside. Set the dough out and divide into 4 equal balls. Roll one ball out on a floured work surface into a circle about 9" in diameter. Place 1/4 of the filling slightly to one side of the center of the dough, and fold the larger side of the dough over to create a bulging half circle. flour a baking tray, and lift the calzone to the tray. Crimp the edges with a fork or with your fingers. Repeat with other balls of dough (you might need two baking trays. Bake for 10-15 minutes or until crust is crisp.
Fancy touch: Make an egg wash by whisking an egg with 2 TB water. When the calzone is on the baking tray, brush the top with egg wash and sprinkle with shredded parmesan before baking. The finished product will now have a dark, glistening surface that will impress your guests.
Tip: If you are using an egg wash, use a little of it on the seam when you fold over the dough, it will help seal in the cheese mixture.
Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes