RICOTTA AND SPINACH CALZONES #EASYRECIPES #HEALTHYFOOD
Friday! We made it! I've been an absolute good-for-nothing on posting of late – I don't have a clue what occurred, yet we as a whole of an unexpected got wayyy busier than we've been since we moved to Austin. I believe it's great however. We required somewhat of a break in the wake of moving to get settled and simply slowly inhale, however now we're again into the madness of life and cherishing it. All things considered, more often than not. Just not when I don't get the opportunity to converse with you folks for seven days since I experience considerable difficulties finding a couple of minutes to post these marvels!
In the event that you read my last post or tail me on Instagram, you'll realize we completed a multi day wash down that finished a couple of days prior with an end goal to reset our dietary patterns and purge our framework. We've done this equivalent purify 4-5 times now and each time I totally adore it! I recapture vitality, get once again into the propensity for drinking loads of water, lose a portion of my insane yearnings for desserts, and as a little something extra, shed a couple of pounds! We likewise settled on a couple of choices in the wake of consummation the wash down.
#1. We eat as solid as we can during the week and we permit ourselves a few overdoes it on the ends of the week.
#2. We're returning to not purchasing meat. We're at a ceasing point right now where we feel uneasy about eating meat that isn't capably raised and we don't exactly have the basic food item spending plan to purchase ranchers advertise/neighborhood meat once a day, so implies we simply manage without!
INGREDIENTS :
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 8 ounces ricotta cheese
- 4 ounces mozzarella cheese, shredded
- 1 ounce Parmesan cheese, grated
- 1 tablespoon olive oil
- 1 large egg, lightly beaten with 2 tablespoons water, plus 1 large egg yolk
- 1 teaspoon garlic powder
- 1 1/2 teaspoons minced fresh oregano
- 1/8 teaspoon red pepper flakes
- 1 teaspoon salt
- 1 lbpizza dough
INSTRUCTIONS :
- Preheat oven to 500 degrees.
- Combine spinach, ricotta, mozzarella, oil, egg yolk, garlic powder, oregano, pepper flakes, and salt in a large bowl.
- Place dough on lightly floured surface and divide into 4 even pieces.
- With a rolling pin or your hands, flatten each piece into a 7 inch round on a piece of parchment paper.
- Spread 1/4 of spinach filling evenly over half of each dough round, making sure to leave a 1 inch border around the edge.
- Brush the edges with the egg wash and then fold the other half of the dough circle over spinach mixture, leaving the bottom 1/2 inch border uncovered.
- Press edges of dough together and pinch with fingers to seal.
- With a sharp knife, cut 5 steam vents in top of calzones and brush tops with remaining egg wash.
- Transfer calzones onto parchment lined baking sheet and bake for 8 minutes, brush with any remaining egg wash and sprinkle with grated parmesan, then bake for another 7 minutes.
- Move to wire rack and let cool for 5 minutes before serving.
For more detail : http://bit.ly/2JT9M5q
