Spinach Ricotta Calzones @LucyBurdette

Lucy with her sister Sue

LUCY BURDETTE: Did any of the rest of you go through a hippie-ish phase in the 70's or 80's where you cooked a lot of recipes from the Moosewood cookbooks? I sure did, and it seems like some of them were seared into my brain--in a good way mostly. 

So last week when I was wondering what to do with the second half of my pizza dough, which was lounging in the fridge, I remembered: calzones! This isn't the exact recipe from the Moosewood Cookbook, but it takes off from their version.

Ingredients

1 recipe pizza dough

1 package frozen, chopped spinach, thawed and squeezed dry
8 oz ricotta cheese
4 oz mozzarella, shredded 
1/2 onion, chopped
1 Tbsp fresh dill, chopped
salt and pepper to taste


Saute the onion in a little olive oil until soft. 

Place cheeses in a big bowl, add the onion, the dill, and the spinach--which should be squeezed dry. (Don't be afraid to use your hands.) Mix well.


Divide the dough into four sections and roll them out into circles. Divide the filling four ways and mound it in the dough circles. 

 

Wet the edges of the dough and fold it over. Press together with a fork and make a few holes in the center of the half-moons to let out the steam.

Bake in a 450 oven for about 15 minutes. You can serve these alone or with a little marinara sauce, and a green salad.

MURDER WITH GANACHE, the fourth Key West mystery, is in stores now. DEATH WITH ALL THE TRIMMINGS will be out in December.

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