28 Ounces Of Pizza Dough
28 Ounces Of Ricotta Cheese
10 Ounces Of Frozen Spinach (Thawed With Most Of The Water Squeezed Out)
Two Minced Garlic Cloves
1/2 Cup Of Grated Pecorino Romano Cheese
A Beaten Egg
3/4 Teaspoon Of Sea Salt
1/4 Teaspoon Of Ground Nutmeg
1/4 Teaspoon Of Ground Black Pepper
1/4 Teaspoon Of Crushed Red Pepper Flakes
1/4 Cup Of Chopped Fresh Basil
1/4 Cup Of Chopped Fresh Italian Parsley
Two Tablespoons Of Olive Oil
All Purpose Flour
Rub the pizza dough with a tablespoon of olive oil. Place the pizza dough in a bowl. Cover the dough with a damp towel or plastic wrap. Let the dough sit out at room temperature until it rises and just about doubles in size.
Into a mixing bowl, combine the spinach, the ricotta cheese, the Romano cheese, the garlic, the basil, the parsley, the beaten egg, the sea salt, the nutmeg, the black pepper and the crushed red pepper flakes. Fold all of the ingredients together.
Preheat the oven to 425 degrees.
Divide the pizza dough into four equal parts. Spread a thin layer of all purpose flour evenly on a flat surface. Using a rolling pin that has been lightly coated with flour, roll out each piece of dough into rough circles about 1/4 inch thick. Cook’s Note: Roll from the middle of the dough out towards the edges. This process will take a little time to do since the dough is very elastic.
Place equal amounts of the ricotta cheese mixture into the center of each circle. Fold the dough over the cheese creating a half moon shape. Using a fork, gently press down the edges to create a seal. Brush each calzone with olive oil. Using a knife, cut three slits on the top of each calzone.
Brush a baking sheet lightly with olive oil. Place the filled calzones on the baking sheet leaving at least an inch of space in between each one.
Bake in the preheated oven for 25-30 minutes until the calzones are golden brown. Let the calzones cool for 10 minutes before serving.