I think they are much lighter than those found at your average Jersey pizza shop. You can of course serve them with some marinara on the side, but I ate mine sans sauce. The fresh vegetables really shine through, and I think an egg in the cheese mixture helps them not feel so heavy.
Enjoy!
Spinach and Tomato Three Cheese Calzones
Makes 4 servings
For the cheese layer:
1 egg, lightly beaten
1 1/2 cups ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 tsp. garlic powder
1/8 tsp. salt
Freshly ground black pepper, to taste
For the vegetable layer:
1/2 cup grape tomatoes, quartered
2 Tbsp. scallions, finely chopped
3/4 cups baby spinach, chopped
1 Tbsp. basil, finely chopped
1 tsp. extra virgin olive oil
Pinch of salt
Black pepper to taste
1 16 ounce ball of pizza dough
Drizzle of extra virgin olive oil, to prepare the baking sheet
1 Tbsp. extra virgin olive oil to brush the calzones
Flour as needed to roll out dough
Instructions:
Preheat oven to 400 degrees Fahrenheit.
Lightly oil your baking sheet with a drizzle of olive oil and a paper towel. Set aside.
On a floured surface, divide pizza dough into four equal balls. Roll out each ball into a circle or a square.
Meanwhile, in a large bowl gently combine the egg, ricotta, mozzarella, Parmesan, garlic powder and salt and pepper. Set aside.
Next, in a second bowl combine grape tomatoes, scallions, baby spinach, basil, 1 tsp. olive oil and salt and pepper to taste.
Evenly divide the cheese mixture among the rolled out dough pieces, covering half of the dough and leaving a 1/4-inch border around the filling.
Evenly divide the vegetable layer on top of the cheese layer, again leaving a border of dough.
Gently fold over the remaining half of the dough to cover the toppings. Fold the edge to seal in the filling, pinching with your fingers.
Place calzones on baking sheet. Brush the calzones with the remaining 1 Tbsp. extra virgin olive oil, dividing evenly.
Bake for 18-20 minutes.
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