Ricotta & spinach calzone

Cooking Vegetarian Ricotta & spinach calzone

Detailed step-by-step description of how to cook the dish "Ricotta & spinach calzone". Try it by all means

Lables: Low kilojoule Vegetarian Fish free Gluten free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Preheat oven to 230°C. Squeeze excess liquid from spinach and combine with ricotta in a bowl. Season with salt and pepper.
  2. Place bread mix, water and egg in a bowl. Beat with an electric beater for 30 seconds. Divide dough into 4 and roll each into a 20cm-diameter disc about 1cm thick. Spoon ricotta mix down centre of discs. Fold over and pinch edges to close. Place on 2 baking trays and brush with 2 teaspoons oil. Bake in oven for 15 minutes.
  3. Meanwhile, scoop flesh from 2 of the oranges. Roughly chop flesh and place in a bowl with cucumber, onion and mint.
  4. Squeeze last orange. Mix 60ml (1/4 cup) juice and remaining oil in a jug. Drizzle dressing on salad. Serve calzone with salad.

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1 x 250g pkt frozen chopped-leaf spinach, thawed
300g fresh ricotta
Salt & freshly ground black pepper
1 x 375g pkt gluten-free wheat-free bread mix
160ml water
1 egg
1 1/2 tbsp olive oil
3 valencia oranges, halved
1 small green cucumber, halved lengthways, thinly sliced
1 small red onion, thinly sliced
1/4 cup chopped fresh mint, loosely packed

Adv

Autors
Preparation time
20
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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