Quick Spinach-Ricotta Calzones Good Recipes

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Quick Spinach-Ricotta Calzones

"Go deep this Super Bowl Sunday: Serve calzones. These Italian turnovers are ideal 'finger meals' -- no knife and fork required. And due to the fact the recipes use refrigerated rolls, it is an easy rating. All you have to do is make the fillings."

Ingredients :

1 (eleven.3 ounce) can refrigerated dinner rolls, at room temperature
Cornmeal for rolling
2 tablespoons olive oil
1 medium onion, finely chopped
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
2 massive garlic cloves, minced
1/4 teaspoon ground nutmeg
Salt and pepper, to flavor
1 cup ricotta cheese
1 cup grated mozzarella cheese
1/four cup Parmesan cheese
Olive oil, for brushing
Your preferred marinara-style pasta sauce

Instructions :

Prep :	Cook : 8M	Ready in :

Separate rolls onto a cornmeal-sprinkled paintings surface. Cover with plastic wrap and allow relaxation whilst preparing filling.
Heat oil in 12-inch skillet over medium-high warmth. Add onion; saute until soft and golden, 2 to three minutes. Add spinach, garlic and nutmeg; saute, breaking up massive clumps with a wood spoon, till heated via, 2 to a few minutes. Add salt and pepper. Transfer to a medium bowl; stir in ricotta. Let cool; stir in final cheeses.
Adjust oven rack to middle role and warmth oven to 450 levels.
Sprinkling with cornmeal as necessary, roll out each roll into a 7-inch circle. Spoon a scant half cup of filling just below the middle line, leaving a 1-inch border along the bottom half of the dough circle. Spoon filling simply underneath the center line of the circle of dough, leaving a border alongside the bottom half of of the circle. With moist fingertips, moisten the bottom border. Fold dough over filling and press edges together. Thoroughly seal by way of the usage of fingertips to crimp and flute the rims or by pressing with the tines of a fork. Place on a large cookie sheet covered with parchment paper. (At this point, may be frozen up to 2 weeks.)
Brush tops with oil. Bake until golden brown, approximately 16 mins (longer if frozen). Let cool barely and serve with warm marinara sauce.

Notes :

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