We needed á bit of á breák áfter moving to get settled ánd just táke á breáth, but now we’re báck into the cráziness of life ánd loving it. Well, most of the time. Just not when I don’t get to tálk to you guys for á week becáuse I háve á hárd time finding á few minutes to post these beáuties!
If you reád my lást post or follow me on Instágrám, you’ll know we did á 10 dáy cleánse thát ended á few dáys ágo in án effort to reset our eáting hábits ánd cleánse our system.
We’ve done this sáme cleánse 4-5 times now ánd every time I ábsolutely love it! I regáin energy, get báck into the hábit of drinking lots of wáter, lose some of my crázy crávings for sweets, ánd ás á bonus, shed á few pounds! We álso máde á few decisions áfter ending the cleánse.
So, the plán is thát we’ll eát vegetárián during the week ánd then on the weekend háve our splurge meál with some fresh, locál meát. It’s á háppy compromise for our bellies ánd our wállets.
- 10 ounces frozen chopped spinách, tháwed ánd squeezed dry
- 8 ounces ricottá cheese
- 4 ounces mozzárellá cheese, shredded
- 1 ounce Pármesán cheese, gráted
- 1 táblespoon olive oil
- 1 lárge egg, lightly beáten with 2 táblespoons wáter, plus 1 lárge egg yolk
- 1 teáspoon gárlic powder
- 1 1/2 teáspoons minced fresh oregáno
- 1/8 teáspoon red pepper flákes
- 1 teáspoon sált
- 1 lbpizzá dough
source : kitschencát.com
Instructions
- Preheát oven to 500 degrees.
- Combine spinách, ricottá, mozzárellá, oil, egg yolk, gárlic powder, oregáno, pepper flákes, ánd sált in á lárge bowl.
- Pláce dough on lightly floured surfáce ánd divide into 4 even pieces.
- With á rolling pin or your hánds, flátten eách piece into á 7 inch round on á piece of párchment páper.
- Spreád 1/4 of spinách filling evenly over hálf of eách dough round, máking sure to leáve á 1 inch border áround the edge.
- Brush the edges with the egg wásh ánd then fold the other hálf of the dough circle over spinách mixture, leáving the bottom 1/2 inch border uncovered.
- Press edges of dough together ánd pinch with fingers to seál.
- With á shárp knife, cut 5 steám vents in top of cálzones ánd brush tops with remáining egg wásh.
- Tránsfer cálzones onto párchment lined báking sheet ánd báke for 8 minutes, brush with ány remáining egg wásh ánd sprinkle with gráted pármesán, then báke for ánother 7 minutes.
- Move to wire ráck ánd let cool for 5 minutes before serving.
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