Please log in to save or rate.
Time to make:
40 mins, prep 20 mins, cook 20 mins
$2.49 per serve
(at time of publication)
Full ingredients list:
- 8g sachet of instant dry yeast
- 1 teaspoon caster sugar
- 2 1/4 cups plain flour
- 1 tablespoon olive oil
- 1 1/2 cups fresh low-fat ricotta
- 1/2 cup grated light tasty cheese
- 1/3 cup finely grated parmesan
- 1/3 cup Italian tomato sauce
- 100g 97% fat-free shaved ham
- 60g baby spinach
- olive oil spray
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 220ºC. Line 2 baking trays with baking paper. Combine 1 cup hot water, yeast and sugar in a jug. Stand for 5 minutes or until bubbles appear on the surface. Put flour into a bowl. Make a well in the centre and add yeast mixture and olive oil. Stir until a soft dough forms.
Step 2 Turn dough onto a lightly floured surface and knead for 5 minutes or until elastic. Divide dough into 4 and form each into a ball. Using a rolling pin, roll each piece of dough on a floured surface into a 22cm round.
Step 3 Combine ricotta, tasty cheese and parmesan in a bowl. Spread 1 tablespoon of tomato sauce onto each round of dough, leaving a 3cm border around the edge. Spread cheese mixture evenly over one-half of each round. Top with ham and spinach. Fold remaining half of dough over filling. Crimp edge to seal.
Step 4 Put calzone onto prepared trays and spray with olive oil. Bake for 10 minutes. Swap trays and bake for a further 10 minutes or until pastry is golden. Serve immediately.
Timesaver: If you prefer, put filling into filo pastry and make individual cheese strudels.
About this recipe
First published: August 2009