adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Ricotta & spinach calzone
Ricotta & spinach calzone
0 Likes
Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Ingredients:
  • 1 x 250g pkt frozen chopped-leaf spinach, thawed
  • 300g fresh ricotta
  • Salt & freshly ground black pepper
  • 1 x 375g pkt gluten-free wheat-free bread mix (Basco brand)
  • 160ml (2/3 cup) water
  • 27.30 gm olive oil
  • 3 valencia oranges, halved
  • 1 small green cucumber, halved lengthways, thinly sliced
  • 1 small red onion, thinly sliced
  • 62.50 ml chopped fresh mint, loosely packed
Instructions:
  • Preheat oven to 230°C. Remove excess liquid from spinach, then mix it with ricotta in a bowl. Season with salt and pepper to taste.
  • Combine bread mix, water, and egg in a bowl. Use an electric beater to blend for 30 seconds. Divide the dough into 4 portions and shape each into a 20cm-wide disc that is about 1cm thick. Spoon ricotta mixture along the center of the discs. Fold over and seal the edges. Transfer to 2 baking trays and brush each with 2 teaspoons of oil. Bake in the oven for 15 minutes.
  • Next, scoop out the flesh from 2 oranges, roughly chop it, and combine it in a bowl with cucumber, onion, and mint.
  • Juice the final orange. Combine 60ml (1/4 cup) of the juice with the rest of the oil in a jug. Drizzle the dressing over the salad. Serve the calzone alongside the salad.

Similar Recipes