The secret to making a good calzone is adding everything but the kitchen sink into the ricotta or cottage cheese and adding more mozzarella. And the secret to keeping Mark happy is to make them on a regular basis. I forgot about this recipe until I remembered I had too many sweet peppers in the fridge and Freya coming for dinner. It’s best to use up peppers when you can, and I first ate a calzone at Upper Crust where Freya used to work. You do get the connection, right? She loved it. That’s the important thing.
There’s the basic filling, but I like adding sliced ham, onions and sweet peppers like they do at Upper Crust.
Hidden ingredient: a pinch of nutmeg.
Hidden power: bread machine.
Make a large batch and set on dough cycle. Reason enough to pick up a bread machine at the thrift store.
- 1 Ib. Ricotta cheese
- 2 cloves fresh garlic, crushed
- ½ onion, minced
- 1 lb. fresh spinach
- ½ cup diced deli ham or Canadian bacon
- ½ sweet bell pepper, sliced
- ½ cup Parmesan cheese
- 2 cups Mozzarella cheese, grated
- dash of nutmeg, salt, pepper
- After baking, serve with:
- ½ - ¾ cup pizza or spaghetti sauce
- Preheat oven to 400
- In a skillet, saute onion and garlic in butter or oil for five minutes
- Add spinach and a lid until spinach wilts (two minutes or so)
- Combine all the ingredients except sauce in a large bowl including the spinach mixture
- Place dough on oiled baking pan
- Place filling on ½ half of the rolled out dough lengthwise
- Fold over the dough and seal with your fingers. Curve gently into a crescent shape
- Bake at 400 degrees for 15 - 20 minutes
- Spread sauce on top or add it on the side for dipping.
Hadn’t seen Freya in awhile. I like her as a blonde. She’d be cute bald.
PS I tried this recipe with chicken and dried cranberries and it was also a hit. See what I mean about secret? Don’t tell anyone what’s in it – they will just love the bread. True story.