Spinach and Ricotta Calzone (Dave Lieberman) Recipe

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Spinach and Ricotta Calzone (Dave Lieberman)
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  1. Preheat oven to 450 degrees F.
  2. Lightly dust the work surface and rolling pin with flour. Roll the dough out into an 8 by 11-inch oval.
  3. In a medium bowl, mix the spinach, ricotta, and mozzarella and season with salt and pepper, to taste.
  4. Place all the filling on 1 half of the dough leaving a 3/4-inch border along the edge.
  5. Fold the remaining dough over the filling until the edges line up and pinch the edges together to seal. Gently roll the pinched edges under to form a decorative rim.
  6. Place the calzone on a baking sheet dusted with cornmeal and brush the top with olive oil.
  7. Bake until golden brown and the center is hot and melted, 25 minutes, rotating midway through cooking.
  8. Basic Pizza Dough:
  9. 1 package active dry yeast
  10. 3/4 cup warm water, about 110 degrees F
  11. 1 teaspoon sugar
  12. 1 tablespoon extra-virgin olive oil
  13. 1 3/4 cups all-purpose flour, plus extra for kneading
  14. 1 teaspoon salt
  15. In a small mixing bowl, whisk together yeast, warm water, sugar and olive oil. Let sit for about 3 minutes to fully dissolve and activate the yeast.
  16. In a large mixing bowl, whisk together flour and salt.
  17. With a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together. Turn the dough out onto a clean counter surface dusted with flour.
  18. Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes. The surface should be tight and silky and bounce back slightly when pressed. Lightly grease a large mixing bowl with olive oil and place the dough in it.
  19. Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours.
  20. Once doubled, punch the dough down and divide it into 2 equal pieces. Knead each 1 slightly to form a uniform ball. Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes.
  21. Cook's Note: Dough can be made the day before and refrigerated overnight once it is divided. Keep covered tightly in plastic wrap or in a sealed food storage bag.
  22. Yield: 2 dough balls
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 716.67 Kcal (3001 kJ)
Calories from fat 552.58 Kcal
% Daily Value*
Total Fat 61.4g 94%
Cholesterol 125.46mg 42%
Sodium 1901.54mg 79%
Potassium 748.76mg 16%
Total Carbs 13.05g 4%
Sugars 1.42g 6%
Dietary Fiber 4.25g 17%
Protein 32.73g 65%
Vitamin C 8.5mg 14%
Vitamin A 1.4mg 47%
Iron 2.8mg 16%
Calcium 692.1mg 69%
Amount Per 100 g
Calories 170.86 Kcal (715 kJ)
Calories from fat 131.74 Kcal
% Daily Value*
Total Fat 14.64g 94%
Cholesterol 29.91mg 42%
Sodium 453.35mg 79%
Potassium 178.51mg 16%
Total Carbs 3.11g 4%
Sugars 0.34g 6%
Dietary Fiber 1.01g 17%
Protein 7.8g 65%
Vitamin C 2mg 14%
Vitamin A 0.3mg 47%
Iron 0.7mg 16%
Calcium 165mg 69%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.6
  • 20

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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