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One of our Italian friends says "calzone" means "trousers". Another says it just means "stuffed dough". We'd rather eat stuffed dough, wouldn't you? (Oh, well, whatever the name translates to, we can be sure it means a great hand-held meal.)
What You'll Need
- 1 (15-ounce) container ricotta cheese
- 5 ounces frozen chopped spinach, thawed and well drained
- 1 tablespoon Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/8 teaspoon ground nutmeg
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- 2 pounds pizza dough
- 4 teaspoons olive oil
What to Do
Preheat oven to 450 degrees F. Coat 2 baking sheets with cooking spray.
In a medium-sized bowl, combine ricotta cheese, spinach, Italian seasoning, onion powder, garlic powder, nutmeg, salt, and pepper; mix until well blended, then set aside.
Divide dough into 4 equal-sized balls. Spread each dough ball with your fingertips or heel of your hand to make a 7- to 8-inch circle. Spread one quarter of spinach mixture on each of dough circles, covering only half of each dough and leaving a 1/2-inch border.
Fold dough over filling, forming half-moons. With your fingers or a fork, pinch edges together firmly to seal. Place calzones on prepared baking sheets and brush top of each with 1 teaspoon oil. Pierce tops 3 or 4 times with a fork or knife.
Bake 15 to 18 minutes, or until crust is golden brown. Serve whole or cut as desired.
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