Ricotta calzones with red peppers, spinach, and goat cheese from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • Rutabaga on March 12, 2017

    The filling here is nice - I especially like the blackened peppers - but it was a little heavy on the ricotta for my family's tastes. I thought the mix of four cheeses would work well, and it did, but even so I realized my family would have preferred a blend of mozzarella, goat cheese, and parmesan only. Because my spinach leaves were small, I decided to leave on the stems, but found they were still too stringy in the filling. And I agree with PinchOfSalt; the dough was a bit bland and "doughy" compared with others I have tried.

  • PinchOfSalt on February 04, 2013

    Made a cross between this and the ricotta-only variant with spinach and ricotta but no goat cheese or red peppers. For simplicity, roughly chopped the spinach and mixed it into the other cheeses, as I was going to assemble the calzones at someone else's home. The filling was very good. However the dough was difficult to work with, despite letting it rest from time to time as I tried to form individual calzones. Also, once baked, I found the dough to be relatively bland and flavorless compared with other dough recipes (such as in American Pie) that ferment overnight in the refrigerator.

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