Surprisingly simple, our recipe for this Spinach, Ricotta & Tomato Calzone is the perfect lunch time snack that can be prepared in advance and enjoyed all week long!

Ingredients

8g sachet instant dryed yeast
1/4 teaspoon salt
1 tsp caster sugar
3/4 cup warm water
2 cup Kialla Organic Unbleached Flour
2 1/2 tbsp olive oil
2 cups Organic Dairy Farmers Mozzarella, shredded
2 cups That’s Amore Ricotta Cheese
12 Super Sweet Adelaide Tomatoes, quartered
1 clove garlic, chopped
500g fresh spinach

Method

1. Combine yeast, salt, sugar and warm water in a jug. Stir with a fork. Cover with plastic wrap. Set aside in a warm place for 5 minutes or until bubbles form on surface. Sift flour into a large bowl. Add yeast mixture and 2 tablespoons oil. Mix to form a soft dough.
2. Turn dough onto a lightly floured surface. Knead for 8 minutes or until smooth and elastic. Place in a lightly greased bowl. Cover with plastic wrap. Set aside in a warm place for 15 to 20 minutes. Preheat oven to 220°C. Brush a large baking tray with remaining oil.
3. Punch dough with your fist. Knead gently on a lightly floured surface. Cut dough into 4 pieces. Knead each piece into a ball
4. In a medium bowl, combine the mozzarella, ricotta, garlic. Mix well.
5. Divide the cheese mixture into four portions and spread each portion of cheese onto half of the pizza dough round; then top with tomatoes.
6. Fold the dough over in a half moon shape so that it covers the cheese and tomatoes; then seal the edges shut by pinching the dough together with your fingers. Spray cooking spray on a baking sheet, place each of the calzones; then spray the top of the calzones.
7. Bake for approximately 10 minutes.