Servings:
Makes 8 mini calzones Servings
Ingredients
- 1/3 cup raisins
- 1 cup warm water
- 1 clove garlic, chopped
- 1/3 cup pine nuts
- 3 tablespoon olive oil
- 2 cup fresh spinach, washed and stems removed
- 1/2 cup fresh basil leaves
- 2 tablespoon hot sauce
- 3 1/2 ounce ricotta cheese
- 1/4 cup fresh parmesan cheese, grated
- 1 cup store-bought pizza dough
Preparation
Baking Directions:
Rehydrate the raisins in warm water for 10 minutes and then drain.
In a pan, sauté the garlic and pine nuts in the olive oil.
Add the spinach, cook for 2 minutes, and let sit for 6 minutes.
Stir in the basil, hot sauce, both cheeses and raisins.
Season with salt and pepper to taste.
Divide the pizza dough into 8 equal portions and roll out into flat rounds.
Top each round with 2 tbsp.
of the spinach and cheese filling and then fold them into half-moons, pinching the edges to seal.
Bake in a 400°F (200°C) oven for 10 minutes, or until the calzones are golden brown.