Ricotta and Spinach Calzones


Mysore Masala Dosa 


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

2 garlic cloves, minced

1½ teaspoons minced fresh oregano

⅛ teaspoon red pepper flakes

1 lb pizza dough

Italian Ricotta Cookies


Preheat oven to 500 degrees.

Combine spinach, ricotta, mozzarella, oil, egg yolk, garlic, oregano, and pepper flakes 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 half 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 folkd the other half of the dough circle over spinach mixture, leaving the bottom ½ 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.

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