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This week, I got the craving for calzones. I've been enjoying ricotta as of late, and thought this might be a nice way to enjoy it. I picked up some wheat pizza dough and broke it into 4 pieces. I scooped abt a cup of ricotta into a bowl and added some seasoning (oregano, parsley, chili flakes, basil, s&p), a little of my flavored olive oil and some fresh garlic. For filing, I had green pepper, tomatoes and some frozen spinach.
I smoothed the ricotta mixture on the dough, then added the filing and then topped it w/ some fresh mozzerella. I folded the dough 
over and pressed the edges. I baked the calzones at 400 for about 20 minutes. My dough was a bit thin in the middle, so I def had some leakage. Not sure if I should have put in some breathing holes or if actually using a roller to roll out the dough would have helped. I just pulled and pushed the dough. I have very limited counter space, and no roller, so this combination forces me to generally try and toss dough. Poorly, but toss I try...
Overall, the calzones were good, altho I probably would use less ricotta next time. Also, my filing worked fine, but if you want to do something like broccoli, you'd want to pre-cook it a bit. My pepper def kept its crunch, which is what I'd expected.
This week, I got the craving for calzones. I've been enjoying ricotta as of late, and thought this might be a nice way to enjoy it. I picked up some wheat pizza dough and broke it into 4 pieces. I scooped abt a cup of ricotta into a bowl and added some seasoning (oregano, parsley, chili flakes, basil, s&p), a little of my flavored olive oil and some fresh garlic. For filing, I had green pepper, tomatoes and some frozen spinach.
I smoothed the ricotta mixture on the dough, then added the filing and then topped it w/ some fresh mozzerella. I folded the dough 
over and pressed the edges. I baked the calzones at 400 for about 20 minutes. My dough was a bit thin in the middle, so I def had some leakage. Not sure if I should have put in some breathing holes or if actually using a roller to roll out the dough would have helped. I just pulled and pushed the dough. I have very limited counter space, and no roller, so this combination forces me to generally try and toss dough. Poorly, but toss I try...
Overall, the calzones were good, altho I probably would use less ricotta next time. Also, my filing worked fine, but if you want to do something like broccoli, you'd want to pre-cook it a bit. My pepper def kept its crunch, which is what I'd expected.
