A cheesy ricotta and spinach vegetarian calzone to substitute into your pizza routine!
Friday! We made it! I’ve been a total slacker on posting lately – I don’t know what happened, but we all of a sudden got wayyy busier than we’ve been since we moved to Austin. I think it’s good though. We needed a bit of a break after moving to get settled and just take a breath, but now we’re back into the craziness of life and loving it. Well, most of the time. Just not when I don’t get to talk to you guys for a week because I have a hard time finding a few minutes to post these beauties!
If you read my last post or follow me on Instagram, you’ll know we did a 10 day cleanse that ended a few days ago in an effort to reset our eating habits and cleanse our system. We’ve done this same cleanse 4-5 times now and every time I absolutely love it! I regain energy, get back into the habit of drinking lots of water, lose some of my crazy cravings for sweets, and as a bonus, shed a few pounds! We also made a few decisions after ending the cleanse.
1. We eat as healthy as we can during the week and we allow ourselves some splurges on the weekends.
2. We’re going back to not buying meat. We’re at a stopping point right now where we feel uneasy about eating meat that isn’t responsibly raised and we don’t quite have the grocery budget to buy farmers market/local meat on a daily basis, so that means we just do without!
So, the plan is that we’ll eat vegetarian during the week and then on the weekend have our splurge meal with some fresh, local meat. It’s a happy compromise for our bellies and our wallets.
Okay, these calzones. I mean, come on, don’t you just wanna pop the whole thing in your mouth?? I love checking out new cookbooks from our local library and since I need some more vegetarian recipes, I just had to try America’s Test Kitchen “The Complete Vegetarian Cookbook”. I used my favorite pizza dough recipe and stuffed them with all the yummy ingredients they recommend and they turned out perfectly! I’m in complete favor of the meatless calzone because you don’t get all the unnecessary grease from the meat soaking into your calzone bread — it’s just a lighter, but still filling meal!
Ricotta and Spinach Calzones
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 4
Ingredients
- 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
- 1 teaspoon garlic powder
- 1½ teaspoons minced fresh oregano
- ⅛ teaspoon red pepper flakes
- 1 teaspoon salt
- 1 lbpizza dough
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