Calzone with spinach and salmon

Calzone with spinach and salmon

I love cooking something up with homemade pizza dough. It’s such a delicious dough.

This time it’s not a classic pizza I made with the dough but calzones. I chose to fill the calzones with spinach, ricotta, and fresh salmon. What a wonderful combination.

I also chose to use raw salmon in the filling so that it could bake in the oven instead of baking the salmon in advance. This is to avoid making the salmon dry.

The dish is not difficult to make, the only thing, when you chose to make your own dough, which I recommend, you have to foresee a little more time for the dough to rise.

What do you need?

• 250gr (8,8 oz) pizza dough homemade or store bought (half of homemade recipe)
• 200 gr (7 oz) salmon
• 150 gr (5,3 oz) frozen spinach, thawed
• 200 gr (7 oz) ricotta
• 100 gr (3,5 oz) Parmesan
• 1 teaspoon of garlic powder
• ½ teaspoon of salt
• ¼ teaspoon of pepper

How to make it?

Preheat the oven to 220 °C or 430 °F (200 °C or 390°F hot air). Take an oven tray out of the oven and cover it with baking paper.

Make sure the spinach has as little moisture as possible. You can do this by putting the spinach in a sieve with very small holes and pressing the spinach with a spoon.

Put the spinach in a bowl and add the ricotta, 50 gr of the Parmesan and the herbs. Stir together.

Cut the salmon into small strips / cubes, and add them to the spinach-ricotta mix and spoon the salmon under it.

Divide your dough into 3 parts and roll it out into round circles. If the dough sticks too hard, use a little flour on your work surface.

Fill each circle with the ricotta-spinach mixture, place the filling only on one half. Fold the dough and fold the edge upward.

Place the calzones on the baking tray and brush with olive oil and divide the remaining Parmesan over the three calzones.

In each calzone, cut 2 cuts on the top so the air can get out.

Bake them in the oven for 20 minutes until they are nicely browned.

Bon Appetit!

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