A gooey ricotta and spinach vegan calzone to substitute into your pizza schedule!
On the off chance that you read my last post or tail me on Instagram, you'll realize we completed a multi day scrub that finished a couple of days back with an end goal to reset our dietary patterns and rinse our framework. We've done this equivalent wash down 4-5 times now and each time I completely adore it! I recover vitality, get once again into the propensity for drinking loads of water, lose a portion of my insane longings for desserts, and as a little something extra, shed a couple of pounds! We likewise settled on a couple of choices in the wake of closure the wash down.
#1. We eat as solid as we can during the week and we permit ourselves a few spends too much on the ends of the week.
#2. We're returning to not purchasing meat. We're at a halting point right now where we feel uneasy about eating meat that isn't dependably raised and we don't exactly have the basic food item spending plan to purchase ranchers advertise/neighborhood meat once a day, so implies we simply manage without!
Also try our recipe : CREAMY SPINACH AND MUSHROOM LASAGNA #lasagna #vegan #vegetarian #dinner #mushroom
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 8 ounces ricotta cheese
- 4 ounces mozzarella cheese, shredded
- 1 ounce Parmesan cheese, grated
- 1 tablespoon olive oil
- 1 large egg, lightly beaten with 2 tablespoons water, plus 1 large egg yolk
- 1 teaspoon garlic powder
- 1 1/2 teaspoons minced fresh oregano
- 1/8 teaspoon red pepper flakes
- 1 teaspoon salt
- 1 lbpizza dough
INSTRUCTIONS
- Preheat oven to 500 degrees.
- Combine spinach, ricotta, mozzarella, oil, egg yolk, garlic powder, oregano, pepper flakes, and salt in a large bowl.
- Place dough on lightly floured surface and divide into 4 even pieces.
- With a rolling pin or your hands, flatten each piece into a 7 inch round on a piece of parchment paper.
- Spread 1/4 of spinach filling evenly over half of each dough round, making sure to leave a 1 inch border around the edge.
- Brush the edges with the egg wash and then fold the other half of the dough circle over spinach mixture, leaving the bottom 1/2 inch border uncovered.
- Press edges of dough together and pinch with fingers to seal.
- With a sharp knife, cut 5 steam vents in top of calzones and brush tops with remaining egg wash.
- Transfer calzones onto parchment lined baking sheet and bake for 8 minutes, brush with any remaining egg wash and sprinkle with grated parmesan, then bake for another 7 minutes.
- Move to wire rack and let cool for 5 minutes before serving.
Source : bit.ly/2WJwLId
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