Spinach Calzones
Spinach calzones turn a bag of frozen bread dough into eight hand-sized pies with almost no fuss. The filling leans on ricotta for creaminess, mozzarella for stretch and a generous amount of Parmesan for salt and depth, while spinach squeezed dry keeps the inside from turning wet and the crust from going soft. Because the dough is baked until browned top and bottom, each one holds together well enough to eat out of hand.
Instructions
Heat the oven to 400°F (200°C) and grease a cookie sheet.
In a large bowl, stir together the ricotta, eggs, Italian seasoning, mozzarella, Parmesan and spinach. Season with salt and pepper to taste, then set the filling aside.
Cut the thawed bread dough into 8 equal pieces. Roll each piece out to a circle about 8 inches across.
Spoon about ½ cup of the filling onto each circle. Fold the dough over to make a half moon and press the edges firmly together so the filling stays inside.
Lay the calzones on the greased sheet. Bake for 30 minutes, until the tops and bottoms are well browned.
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