How to Make Mouthwatering Spinach and Ricotta Calzones

Simple Summary

Delicious homemade calzones filled with a creamy spinach and ricotta mixture, baked to golden perfection. These handheld Italian treats are perfect for a satisfying meal or party appetizer.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 38 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 1 lb pizza dough (homemade or store-bought)
• 2 cups fresh spinach, chopped
• 15 oz ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 egg (for egg wash)
• 1/4 cup marinara sauce (for serving)

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. In a large bowl, mix together the ricotta, Parmesan cheese, 1 egg, minced garlic, basil, oregano, salt, and pepper.

3. Heat olive oil in a skillet over medium heat. Add chopped spinach and cook until wilted, about 2-3 minutes. Let cool slightly, then squeeze out excess moisture.

4. Stir the cooked spinach into the ricotta mixture.

5. Divide the pizza dough into 4 equal portions. On a floured surface, roll each portion into a 7-inch circle.

6. Spoon 1/4 of the spinach-ricotta mixture onto one half of each dough circle, leaving a 1/2-inch border.

7. Fold the dough over the filling to create a half-moon shape. Pinch the edges firmly to seal.

8. Transfer the calzones to the prepared baking sheet. Cut a small slit in the top of each calzone to allow steam to escape.

9. Beat the remaining egg and brush it over the top of each calzone.

10. Bake for 15-18 minutes, or until the calzones are golden brown.

11. Let cool for 5 minutes before serving. Serve with warm marinara sauce on the side.

Chef's Notes

• For a crispier crust, brush the calzones with olive oil instead of egg wash before baking.
• You can add other ingredients to the filling, such as cooked mushrooms, bell peppers, or Italian sausage.
• To make ahead, prepare the calzones up to the point of baking, then refrigerate for up to 24 hours. Brush with egg wash just before baking.
• Leftover calzones can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes.

Nutritional Info

Per serving (1 calzone): Approximately 500 calories, 25g protein, 30g fat (15g saturated), 40g carbohydrates, 3g fiber. Rich in calcium from the ricotta and Parmesan, and vitamins A and K from the spinach.

Serving Suggestions

• Serve these calzones with a side salad dressed with a light vinaigrette for a complete meal.
• For a party, cut each calzone into smaller pieces and serve as appetizers with various dipping sauces.
• Pair with a light Italian red wine like Chianti or a crisp white like Pinot Grigio.
• Garnish the plate with fresh basil leaves and a sprinkle of grated Parmesan for an elegant presentation.