Giant Spinach & Ricotta Calzone

Preparation

This spinach and ricotta calzone is both delicious and simple, showcasing the fresh flavors of its key ingredients. The use of the HexClad Hybrid Pizza Steel ensures a golden Parmesan crust and a perfectly creamy filling. Served with marinara sauce, it gains an extra layer of depth and richness from just one additional ingredient. For an extra burst of flavor, consider sautéing the spinach with chopped garlic. Baked to perfection, this calzone is a satisfying meal that highlights the beauty of straightforward, quality ingredients.

1. Preheat oven to 500F with a rack in the center of the oven. Heat HexClad 12" Hybrid Fry Pan over medium-high heat, add oil and in batches, cook spinach, seasoned with salt and pepper until it has wilted and all excess water has evaporated, about 4 minutes. Set aside to cool and drain off any water that has accumulated. 
2. Roughly chop the spinach and add to a medium bowl with the ricotta and ½ cup of the Parmesan. Stir to combine. Season with salt and pepper.
3. Lightly flour the HexClad Hybrid Pizza Steel and turn the dough out onto the steel. Push the dough and gently stretch it to create a circle that is as big as the steel, about 12 inches.
4. Fill half of the dough with the spinach-ricotta mixture, leaving a ½-inch border. Brush the bottom border of the dough with water, then fold the other half of dough over to close the calzone. Gently press the top border to the bottom and crimp to seal. Brush the top of the calzone generously with oil and sprinkle with the remaining tablespoon of Parmesan. Use a knife to cut 3 vents, about 2 to 3-inches long in the top of the calzone.
5. Place in the oven and bake, until golden brown,10 to 12 minutes. Let cool for 10 minutes. 
6. Cut into quarters and serve with marinara sauce.