Ingredients:

• For pizza/calzones dough:
• 1 pack – active dry or fresh Yeast
• 1 tsp – Sugar
• 3/4 cup – warm water (105 to 115 degrees F)
• 2.75 cups – all-purpose flour
• 1 tsp – salt
• 2 tbsp – Olive oil or any cooking oil
• For filling:
• 4 tbsp – extra-virgin Olive oil or cooking oil
• 1 small cup – ricotta
• I/2 packet – chopped Spinach
• Your choice of Italian seasoning
• Salt

Method:

1. In a small bowl, dissolve the yeast and sugar in 1/4 cup of warm water.
2. In a large bowl, combine the flour and the salt.
3. Pour in 2 tbsps of the oil, and when absorbed, scrape in the dissolved yeast.
4. Add the remaining 1/2 cup of water and knead it for 5-8 mins till the dough is smooth and firm.
5. Cover with plastic wrap and place in a warm place to rise until double in size, about 1-1.5 hours.
6. Meanwhile in another large bowl, combine all the ingredients for filling and add salt according to your taste. You can adjust the proportion of ricotta cheese and spinach.
7. Divide the dough into 4 balls.
8. Roll out each ball to make a chapatti.
9. Place the fillings on the lower half of each circle and fold the top half of the chapatti over the bottom half to form a half moon, and seal the edges by pressing with a fork.
10. Preheat oven to 425 degrees F.
11. Lightly brush the top and edges of each calzone with cooking oil.
12. Place on a baking sheet lined with parchment paper and bake until golden brown, 18 to 20 mins depending on the oven.

Recipe courtesy of Dhruti