Spinach & Ricotta Calzones
Not sure where I found this recipe and when I started modifying it, but it confirms Sara’s #1 belief about my cooking: I can put spinach in ANYTHING.
Italian sausage, browned (add garlic at the end so as not to burn it)
Spinach, 10 oz
Ricotta, 8 oz
Shredded Mozzerella, 4 oz.
1 egg yolk
2 cloves garlic
1.5 tsp oregano
Roll out pizza dough on a floured surface. Turn it into 7″ rounds. Fill half the round with mixture of above, leaving a 1/2″ rim. Brush rim with egg wash (yolk and water). Fold and roll. Cut some slits. Brush the top.
Bake at 450-500 (depending on your oven) until golden brown.