Keto Vegetarian Ricotta Spinach Calzone
How to Make It
Step 1
Preheat your oven to 180C/350F. Grate the mozzarella cheese and mince the garlic. Squeeze the spinach to remove excess moisture. To a mixing bowl, add the spinach, shredded mozzarella cheese, garlic, ricotta cheese, oregano, basil, salt, and black pepper. Mix to combine.
Step 2
Roll the dough to ¼ inch thickness. Add the filling to one side of the rolled dough and begin to fold from the edge furthest to you, covering the spinach mixture. Cut off any excess dough to create an even edge.
Step 3
Use a fork to gently press down the edge to seal the calzone and cut two slits on top to allow steam to escape. Arrange the assembled calzone onto the lined baking sheet. Bake for 20 minutes until golden brown.
Step 4
Garnish with chopped parsley and serve warm. Store any leftover calzone in an airtight container in the fridge for up to 3 days.
Ingredients
- Keto Fathead Dough – 1 servings
- Ricotta Cheese – 0.25 cup
- Mozzarella cheese, whole milk – 0.75 cup, grated
- Garlic – 1 clove
- Spinach Frozen Unprepared – 0.33 cup
- Italian seasoning – 1 tsp
- Parsley Fresh Or Raw Herb – 1 tbsp