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Ricotta and Spinach Calzones Recipe

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4.3 from 11 reviews

  • Author: Leila
  • Total Time: 30 minutes
  • Yield: 4 calzones
  • Diet: Vegetarian

Description

These Ricotta and Spinach Calzones are a delicious and comforting vegetarian dish featuring a flavorful mixture of ricotta, mozzarella, Parmesan cheeses, and seasoned spinach encased in golden, crispy pizza dough. Baked to perfection, they're perfect for a quick weeknight dinner or a satisfying appetizer.

Ingredients

Filling

  • 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 yolk
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons minced fresh oregano
  • 1/8 teaspoon red pepper flakes
  • 1 teaspoon salt

Dough and Topping

  • 1 lb pizza dough
  • 1 large egg, lightly beaten with 2 tablespoons water (for egg wash)
  • Additional grated Parmesan cheese for sprinkling

Instructions

  1. Preheat Oven: Preheat your oven to 500 degrees Fahrenheit to ensure it's hot enough for a crispy and well-cooked calzone.
  2. Prepare Filling: In a large bowl, combine the squeezed dry spinach, ricotta, shredded mozzarella, olive oil, egg yolk, garlic powder, minced oregano, red pepper flakes, and salt. Mix thoroughly until well combined.
  3. Divide Dough: Place the pizza dough on a lightly floured surface and divide it into 4 equal portions.
  4. Shape Dough: Using a rolling pin or your hands, flatten each piece of dough into a 7-inch round shape on a piece of parchment paper.
  5. Fill Calzones: Spread one-quarter of the spinach and cheese filling evenly over half of each dough round, leaving a 1-inch border around the edges to allow for sealing.
  6. Apply Egg Wash: Brush the edges of the dough with the prepared egg wash to help seal the calzones.
  7. Fold and Seal: Fold the other half of the dough over the filling, aligning the edges, leaving the bottom 1/2 inch border uncovered. Press and pinch the edges firmly with your fingers to seal completely.
  8. Create Steam Vents: Use a sharp knife to cut 5 small slits or steam vents in the top of each calzone to allow steam to escape during baking.
  9. Brush and Bake First Stage: Brush the tops of the calzones with the remaining egg wash. Transfer them onto a parchment-lined baking sheet and bake for 8 minutes.
  10. Add Toppings and Bake Second Stage: After the initial bake, brush the calzones again with any leftover egg wash and sprinkle with grated Parmesan cheese. Return them to the oven and bake for an additional 7 minutes until golden brown and cooked through.
  11. Cool and Serve: Remove calzones from the oven and transfer to a wire rack. Let them cool for about 5 minutes before serving to allow the filling to set slightly.

Notes

  • Make sure to squeeze the thawed spinach very well to avoid soggy calzones.
  • If you don't have fresh oregano, dried oregano can be used but reduce the quantity slightly as it is more potent.
  • Use a sharp knife to create steam vents carefully to prevent the filling from leaking.
  • Serve warm for the best texture and flavor.
  • These calzones freeze well; wrap them tightly and reheat in the oven for best results.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbyleila.com/ricotta-and-spinach-calzones-recipe/