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| SPINACH AND RICOTTO CALZONE
2 tsp. olive oil 1 onion, chopped One 10-oz. package frozen chopped spinach, thawed, squeezed dry 2 garlic cloves, minced 1 cup part-skim ricotta cheese 1/2 cup shredded part-skim mozzarella cheese 1/2 lb. prepared pizza dough Preheat the oven to 450o F. Spray a heavy baking sheet with nonstick cooking spray. In a large nonstick skillet, heat the oil. Add the onion; cook, stirring as needed, until softened, about 5 minutes. Stir in the spinach and garlic; cook, stirring as needed, until the spinach is wilted, 4-5 minutes. Let cool slightly and transfer to a medium bowl; stir in both cheeses. Sprinkle a work surface with a little flour; place the dough in the center and roll to coat with flour. Knead the dough briefly; divide the dough into fourths and roll each into a 6" round. Place 2 rounds on the baking sheet. Divide the spinach mixture between the rounds; cover with the remaining 2 rounds, pinching the edges to seal. Brush the tops with water. Bake until golden, 15-18 minutes; cool slightly before serving. Makes 4 servings Posted to http://groups.yahoo.com/group/Vegetarian_Jewish_Cuisine/ By gabriella_kapsaski@... |