Wholemeal calzone with ricotta, spinach and ham

Ingredients

For 1 serving

• Whole wheat flour85 g
• Active dry yeast2 g
• Part-skim ricotta80 g
• Spinach120 g
• Cooked ham40 g
• Tomato passata50 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: gluten, lactose,

Method

1. In a bowl dissolve the dried yeast in lukewarm water, about two-thirds of the weight of the flour. Add the wholemeal flour and the oil and finally a pinch of salt, then knead on the worktop for 8 minutes, until smooth and elastic.
2. Shape it into a ball, cover it and leave it to rise for 90 minutes in a warm place, until doubled in size. Half an hour before the end, preheat the oven to 230 °C (conventional).
3. While it rises, wash the spinach and wilt it in a frying pan over medium heat with just the water clinging to the leaves for 2–3 minutes. Let it cool slightly, squeeze well and chop.
4. Mix the spinach with the light ricotta, the ham cut into strips and a pinch of salt.
5. Roll the dough out on baking paper into a thin disc. Spread the filling over one half leaving the edge clear, fold the other half over and seal the edges well by pressing with a fork.
6. Brush the top with the tomato passata and bake at 230 °C for 18 minutes, until puffed and golden. Let it rest for 3 minutes: the filling is scalding.