Calzones with spinach and ricotta
- 2¼ cups gluten-free self-raising flour
- 1 cup reduced-fat plain yoghurt
- 100g reduced-fat smooth ricotta
- 250g packet frozen chopped spinach, thawed, excess liquid removed
- 40g shredded reduced-fat mozzarella
- To serve
- mixed garden salad
- lemon wedges
1 Preheat oven to 180°C. Line a baking tray with baking paper. Place flour in a large bowl. Season with a pinch of salt. Add yoghurt and stir to make a soft dough. Turn dough out onto a lightly floured work surface. Knead briefly. Divide dough into four equal portions.
2 For each calzone, roll a portion of dough out between sheets of baking paper to a 15cm disc. Top half the disc with one-quarter of the ricotta and one-quarter of the spinach. Top with a little of the mozzarella, season with cracked black pepper. Fold dough over to enclose filling and form a semi-circle. Press edges to seal. Repeat with remaining dough portions, the ricotta and the spinach to make four calzones in total.
3 Heat a large non-stick frying pan over medium-high heat. Spray calzones with olive oil. Cook the calzones, in batches, for 1 minute each side, or until golden brown. Transfer to prepared baking tray. Bake for 8–10 minutes, or until cooked through.
4 Serve calzones with salad and lemon wedges.
Nutrition Info (per serve)
Total fat 9g
–Saturated fat 2.6g
Dietary fibre 7g
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