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:

1. Let the dough sit at room temperature 1 to 2 hours before building the calzone.
2. Set the EGG for indirect cooking at 400°F/204°C.
3. 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. 
4. Add the spinach, cover and cook until tender. 
5. Drain the spinach mixture in a colander, pressing gently to remove excess liquid; transfer to a bowl, add the cheeses and mix well.
6. Season with salt and pepper.
7. Roll out the dough on a Dough Rolling Mat and use the Calzone Press to cut out the dough circles and form calzones. 
8. Place the calzones on a preheated Pizza/Baking Stone and bake until golden brown, about 20 minutes.
9. Transfer to a cooling rack for 10 minutes. Serve warm.