Goes Great with
Spinach, Bland Farms® Premium Sweet Onion and Three Cheese Calzone
Courtesy of Big Green Egg
Ingredients:
- 1¼ pound dough (60 kg) pizza dough
- 1 Bland Farm Premium Sweet Onion, minced
- 10 ounces (285 g) baby spinach
- 4 ounces(120 g) fresh mozzarella cheese, finely diced
- 1 cup (225 g) ricotta cheese
- ½ cup (45 g) freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons (30 ml) olive oil, plus more for brushing
- 2 cloves garlic, minced
- Salt and freshly ground pepper
- All-purpose flour for dusting
Method:
- Let the dough sit at room temperature 1 to 2 hours before building the calzone.
- Set the EGG for indirect cooking at 400°F/204°C.
- Rinse the spinach and let drain. In a pan, heat the oil over medium heat. Add the sweet onion and cook until translucent, then add the garlic and cook about 1 minute.
- Add the spinach, cover and cook until tender.
- Drain the spinach mixture in a colander, pressing gently to remove excess liquid; transfer to a bowl, add the cheeses and mix well.
- Season with salt and pepper.
- Roll out the dough on a Dough Rolling Mat and use the Calzone Press to cut out the dough circles and form calzones.
- Place the calzones on a preheated Pizza/Baking Stone and bake until golden brown, about 20 minutes.
- Transfer to a cooling rack for 10 minutes. Serve warm.