Tomato and Ricotta Calzone Recipe | Saputo Cheese

Ingredients

• 180 mL (¾ cup) lukewarm water
• 10 mL (2 tsp) sugar
• 7 mL (1½ tsp) active dry yeast
• 30 mL (2 tbsp) olive oil
• 5 mL (1 tsp) sea salt
• 430 mL (1¾ cups) all-purpose flour 
• 1 pizza dough recipe
• 150 g (1¼ cups) Saputo Traditional Ricotta
• 120 g (1 cup) Saputo Mozzarellissima cheese, grated
• 40 g (⅓ cup) Saputo Parmesan cheese
• Salt and pepper, to taste
• 1 clove garlic, chopped
• 1 egg, beaten
• 500 mL (2 cups) spinach, blanched, drained and chopped
• A few fresh basil leaves, chopped
• 250 mL (1 cup) sun-dried tomatoes, chopped
• Egg wash: 1 egg, beaten and 15 mL (1 tbsp) water