Spinach and Mushroom Calzone Recipes

Cooking Time: 45 mins - 1 hr
Serves: 4   

Ingredients

200g of fresh spinach, washed
290g jar of Sacla' Wild Mushrooms
125g of ricotta cheese
2 tbsp of chopped, fresh tarragon
2 x 140g packets of pizza base mix
sea salt and freshly ground black pepper

Instructions

Cook the spinach until it's just wilting, drain it thoroughly and chop. Then drain the Sacla' Wild Mushrooms and mix them with the spinach, ricotta and tarragon. Season well.

Mix the pizza base according to your packets instructions and divide the dough into four pieces, rolling each one into a 12.5cm (5in) circle. Put a quarter of the filling on each circle, brush the edges of the dough with water, fold over and seal into a semi-circular pocket.

Bake these pastry half-moons in a preheated oven, 220°C/425°F/Gas Mark 7 for fifteen to twenty minutes until they're golden brown and crisp. Serve immediately or, if you prefer them cold let them lie around for a few minutes cooling off. They're definitely worth the wait.