Spinach & ricotta calzones

Serves 4

Grate the mozzarella and chop the garlic cloves as you make a delightful spinach and ricotta calzones for the whole family to enjoy!

1 tablespoon

canola oil, plus more for brushing

1 small

onion, finely chopped

1/2 teaspoon

salt

chopped garlic cloves

4 cups

baby spinach

1-300g

container ricotta, (1 cup)

1 cup

grated mozzarella

750g

fresh pizza dough

marinara sauce, (optional)

Heat the oil in a large fry-pan over medium.
Add the onion and salt and cook until softened, 4 to 5 min. Add garlic and cook 1 min. Add spinach and cook until it is totally wilted and the pan is very dry. Turn off the heat and mix in the ricotta, then the mozzarella.
Preheat the oven to 425F. Line a large baking sheet with parchment paper. Divide the dough into 4 equal portions, then roll one out on a floured countertop into a large circle (about 7 inches).
Place ¼ of the filling onto the lower half of the dough circle, then gently drape the top dough over, creating a half-circle (don't pull the dough too tight or it might explode or leak!)
Crimp the edge with a fork to seal it, then prick a few holes in the top to let steam out. Transfer the calzone to prepared baking sheet. Repeat with remaining dough and filling.
Brush tops with a little oil. Bake 20 min or until calzones are puffed and golden. Transfer to a rack and let cool completely.
Freeze in zip-lock bags. To reheat, preheat the oven to 300F.
Place frozen calzones on a large baking sheet and cook 25 to 35 minutes or until piping hot.
Serve with marinara sauce for dipping.