Miniature Calzones with Ricotta and Spinach

Ingredients

• 2 cups wheat flour
• 0.75 cup water
• 2 tablespoons olive oil
• 1 cup ricotta cheese
• 2 cups spinach
• 1 large eggs
• 2 cloves garlic
• 0.25 teaspoon nutmeg
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Instructions

1. 1Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. 2In a large bowl, mix whole wheat flour, water, and 1 tablespoon olive oil until a dough forms. Knead on a floured surface until smooth, about 5 minutes.
3. 3In a skillet over medium heat, heat the remaining olive oil. Add garlic and sauté until fragrant, about 1 minute.
4. 4Add spinach to the skillet and cook until wilted, about 3 minutes. Remove from heat and let cool.
5. 5In a mixing bowl, combine ricotta cheese, egg, nutmeg, salt, and black pepper. Stir in cooled spinach.
6. 6Divide the dough into 8 equal pieces. Roll each piece into a ball, then flatten into a disk.
7. 7Spoon an equal amount of the ricotta-spinach mixture onto one half of each dough disk, leaving a small border around the edge.
8. 8Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, then crimp with a fork.
9. 9Place prepared calzones on the prepared baking sheet. Cut a small slit in the top of each calzone to allow steam to escape.
10. 10Bake in the preheated oven until golden brown, about 20-25 minutes.
11. 11Let calzones cool for 5 minutes on a wire rack before serving.