There’s something magical about biting into a freshly baked calzone—that moment when the crispy exterior gives way to a cloud of steam, revealing a molten filling of creamy ricotta and vibrant spinach. These Ricotta Spinach Calzones bring together the comfort of homemade pizza dough with a classic Italian filling that’s both satisfying and surprisingly light.
Perfect for weeknight dinners, weekend lunches, or even make-ahead meals, these hand-held pockets of joy strike the perfect balance between rustic and refined. The combination of tangy ricotta, earthy spinach, and aromatic herbs creates a flavor profile that’s familiar yet special enough for any occasion.
Why You’ll Love This
- Make-ahead friendly: prepare the dough and filling in advance for quick assembly later
- Customizable for picky eaters: easily adjust fillings for different preferences
- Portable meal solution: perfect for lunches, picnics, or eating on-the-go
- Freezer-friendly: make a double batch and freeze uncooked calzones for future meals
- Restaurant-quality results with simple ingredients and techniques
Ingredients
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 8 ounces ricotta cheese
- 4 ounces mozzarella cheese, shredded
- 1 ounce Parmesan cheese, grated
- 1 tablespoon olive oil
- 1 large egg, lightly beaten with 2 tablespoons water
- 1 large egg yolk
- 1 teaspoon garlic powder
- 1 1/2 teaspoons minced fresh oregano
- 1/8 teaspoon red pepper flakes
- 1 teaspoon salt
- 1 pound pizza dough
Instructions
- Preheat oven to 500°F.
- Combine spinach, ricotta, mozzarella, olive oil, egg yolk, garlic powder, oregano, red pepper flakes, and salt in a large bowl.
- Place dough on a lightly floured surface and divide into 4 even pieces.
- With a rolling pin or your hands, flatten each piece into a 7-inch round on a piece of parchment paper.
- Spread 1/4 of the spinach filling evenly over half of each dough round, leaving a 1-inch border around the edge.
- Brush the edges with the egg wash, fold the other half of the dough over the filling, leaving a 1/2-inch border uncovered, and press edges together to seal.
- With a sharp knife, cut 5 steam vents in the top of each calzone and brush the tops with the remaining egg wash.
- Transfer the calzones onto a parchment-lined baking sheet and bake for 8 minutes. Brush with any remaining egg wash, sprinkle with grated Parmesan, and bake for another 7 minutes.
- Move the calzones to a wire rack and let cool for 5 minutes before serving.
Tips & Variations
- Add protein: incorporate cooked Italian sausage, shredded chicken, or pepperoni for a heartier filling
- Veggie boost: mix in sautéed mushrooms, roasted red peppers, or artichoke hearts
- Cheese swap: try goat cheese or feta instead of (or in addition to) ricotta for a tangier flavor
- Whole wheat option: use whole wheat pizza dough for added fiber and nutrition
- Mini version: make smaller, appetizer-sized calzones using 2-inch circles of dough
- Fresh herbs: substitute 2 tablespoons fresh basil or oregano for dried herbs when available
Serving Suggestions
These calzones are delicious served with a side of warm marinara sauce for dipping, but they also pair beautifully with a simple arugula salad dressed with lemon juice and olive oil. The peppery greens provide a refreshing contrast to the rich, cheesy calzones.
For a complete Italian-inspired meal, serve alongside roasted garlic broccoli or a classic Caesar salad. A glass of medium-bodied red wine like Chianti or Montepulciano d’Abruzzo makes for a perfect adult accompaniment.
Notes
- Storage: Refrigerate leftover calzones for up to 3 days in an airtight container.
- Reheating: For best results, reheat in a 350°F oven for 10 minutes rather than using a microwave to maintain crispness.
- Freezing: Unbaked calzones can be frozen for up to 3 months; bake from frozen at 400°F for 25-30 minutes.
- Doneness cue: Look for golden-brown color and listen for a hollow sound when tapping the bottom of the calzone.
FAQs
Can I use frozen spinach instead of fresh?
Yes! Thaw 1 cup of frozen spinach, squeeze out excess moisture, and skip the sautéing step. Add directly to the cheese mixture.
How do I prevent my calzones from leaking?
Make sure to leave a border around the edge, don’t overfill, and firmly seal the edges with a fork. The small steam vent on top also helps prevent bursting.
Can I make these ahead of time?
Absolutely. Assemble the calzones, cover with plastic wrap, and refrigerate for up to 24 hours before baking. Add 2-3 minutes to the baking time.
My dough is too sticky to work with. What should I do?
Lightly flour your work surface and hands. If it’s still too sticky, refrigerate the dough for 15-20 minutes to firm it up before rolling.
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