Inspired by Italian calzones, this zesty puff pastry panini is sure to delight your taste buds. Want to see how this recipe was created? Check out “Yes, More Puff Pastry – Spinach & Ricotta”.
10-oz. package frozen chopped spinach, thawed and drained completely
15-oz. package part-skim ricotta cheese
1/2 cup shredded parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano leaves
2 tablespoons flour
17.3-oz. package frozen puff pastry sheets, thawed
1/3 cup pesto spread
marinara sauce for garnish
In a medium bowl, combine spinach, ricotta, parmesan, garlic powder, oregano and nutmeg. Set aside.
Heat the panini grill to 400 degrees.
On a large clean surface (i.e., a large cutting board), spread 1 tablespoon of the flour to prevent sticking. Roll out one of the puff pastry sheets to a 12″ x 12″ square. With a knife, divide the sheet into 4-6″ x 6″ squares. Spread 2 teaspoons of pesto spread onto each square. Spoon 3 tablespoons of the spinach mixture on top of the pesto, in the center of each square. Dip a finger in water and wet the edges of each square and fold each in half to form triangles. Fold up and press the edges to seal. Repeat with the remaining sheet of puff pastry.
Place two pastries (or however many will fit) onto the bottom grate of the panini grill and lower the top to a medium height. Grill pastries for 12 minutes until golden and flaky on the outside. Repeat for the remaining pastries.
Top with marinara; serve hot.