3 pound bag of Claro’s fresh pizza dough
fresh vegetables, and all types of cheeses and spices. You can also use a cooked filling, like eggplant caponata. Here is one of my favorites
The calzones to the left have pepperoni, mushrooms and cheddar cheese
Spinach and ricotta filling…..
2 pounds thawed frozen spinach (squeeze out water)
1/2 cup imported grated romano cheese
12 ounces ricotta cheese
black pepper
Mix all of filling ingredients in a bowl and set aside. Divide dough into about 8-10 pieces, roll into balls and set on floured cookie sheet. Cover with dish towel and allow to proof (until they double in size).
Flatten dough and roll or stretch into about a 1/4 inch thick ovals. Spread a good amount of filling onto each piece of dough and roll like a jellyrolls. Set on oiled cookie sheet. (Parchment paper works great if you have it). Brush with olive oil and bake in preheated 450 degree oven until golden brown, about 15-20 minutes, allow to cool
slightly then enjoy.