Ingredients

• For pizza/calzones dough:
• 1 pack - active dry or fresh yeast
• 1 tsp - sugar
• 3/4 cup - warm water (105 to 115 degrees F)
• 2.75 cups - all-purpose flour
• 1 tsp - salt
• 2 tbsp - olive oil or any cooking oil
• For filling:
• 4 tbsp - extra-virgin olive oil or cooking oil
• 1 small cup - ricotta
• I/2 packet - chopped spinach
• Your choice of Italian seasoning
• Salt

How to Make Ricotta Calzones

• In a small bowl, dissolve the yeast and sugar in 1/4 cup of warm water.
• In a large bowl, combine the flour and the salt.
• Pour in 2 tbsps of the oil, and when absorbed, scrape in the dissolved yeast.
• Add the remaining 1/2 cup of water and knead it for 5-8 mins till the dough is smooth and firm.
• Cover with plastic wrap and place in a warm place to rise until double in size, about 1-1.5 hours.
• Meanwhile in another large bowl, combine all the ingredients for filling and add salt according to your taste. You can adjust the proportion of ricotta cheese and spinach.
• Divide the dough into 4 balls.
• Roll out each ball to make a chapatti.
• Place the fillings on the lower half of each circle and fold the top half of the chapatti over the bottom half to form a half moon, and seal the edges by pressing with a fork.
• Preheat oven to 425 degrees F.
• Lightly brush the top and edges of each calzone with cooking oil.
• Place on a baking sheet lined with parchment paper and bake until golden brown, 18 to 20 mins depending on the oven.