Ricotta Calzones

For the dough: Mix either with bread hook or with a food processor or by hand. (I’m assuming you know how to make bread). Lightly spray a large bowl with nonstick cooking spray; form the dough into a ball, transfer it to the bowl, cover the bowl with plastic wrap lightly sprayed with nonstick cooking spray, and let rise in a warm spot until doubled in size 1 1/2 to 2 hours.

While the dough rises, combine the the Parm, mozz and ricotta with the oregano, salt and pepper in a medium bowl. Cover with plastic wrap and refrigerate until needed. Cut the pepper into 2 by 1/2 inch strip; wash, dry, and trim the stems off of 1 pound spinach. Heat 1 T extra-virgin olive oil in a 10-inch nonstick skillet over high heat until the oil begins to smoke. Stir in the bell peppers and 1/8 tsp salt; cook until slightly softened and spotty brown, about 5 minutes, stirring only 2 or 3 times. Clear the center of the pan; add 1 T extra-virgin olive oil, 1 T minced or pressed garlic, and 1/4 tsp red pepper flakes to the space and mash with the back of a spoon until fragrant, about 10 seconds; stir in the bell peppers. Remove from the heat and immediately stir in the spinach and 1/8 tsp salt; continue to stir until the spinach is wilted, about 1 minutes. Transfer the mixture to a paper towel lined plate and cool to room temperature; once cooled, pat with paper towels to absorb excess moisture and set aside until needed.

Adjust an oven rack to the lowest position, set a pizza stone on the rack, and heat the oven to 500 degrees for at least 30 minutes. Line a baking sheet with parchment paper and spray the parchment lightly with nonstick cooing spray. Turn the risen dough out onto an unfloured work surface. Divide the dough in half, then cut each half into thirds. Gently reshape each piece of dough into a ball. Transfer to the baking sheet and cover with plastic wrap lightly sprayed with nonstick cooing spray. Let the dough rest at least 15 minutes but no more than 30 minutes.

Roll the dough into 9-in rounds and set aside between parchment paper.

Form the calzones. Add the filling and pinch them shut and make pretty designs along the edges. Brush the tops and sides with olive oil and sprinkle with kosher salt. Trim the excess parchment paper; slide the calzones on the parchment onto a pizza peel or rimless baking sheet, then slide the calzones with parchment onto the hot pizza stone, spacing them evenly apart. Bake until the calzones are golden brown, about 11 minutes. Use a pizza peel or rimless baking sheet to remove the calzones with the parchment to a wire rack. Remove the calzones from the parchment, cool 5 minutes, and serve. While the first batch of clazones bakes, form the second batch and bake the calzones after the first is done cooing.