Classic Italian Ricotta & Spinach Calzone

Instructions

1. 1

   Preheat your oven to 220°C (430°F) and line a baking tray with parchment paper.

2. 2

   Wash the spinach thoroughly and wilt it in a pan over medium heat for 2-3 minutes. Drain and squeeze out any excess water, then roughly chop.

3. 3

   In a large bowl, combine the ricotta cheese, chopped spinach, mozzarella cheese (grated or shredded), parmesan cheese (grated), nutmeg, and half of the beaten egg. Mix well until all ingredients are evenly incorporated. Season with salt and pepper to taste.

4. 4

   On a lightly floured surface, roll out the pizza dough into a large circle about

5. 5

   5 cm thick.

6. 6

   Spoon the ricotta and spinach filling onto one half of the dough, leaving a 2 cm border around the edge.

7. 7

   Fold the other half of the dough over the filling to create a half-moon shape. Press the edges together firmly and crimp to seal.

8. 8

   Transfer the calzone to the prepared baking tray. Brush the top with the remaining beaten egg for a golden finish.

9. 9

   Drizzle the olive oil over the calzone and make a few small slits on top to allow steam to escape.

10. 10

    Bake in the preheated oven for 20-25 minutes, or until the calzone is golden brown and crisp.

11. 11

    Remove from the oven, let cool for a few minutes, then slice and serve warm.