Ricotta Spinach Calzones – Easy Cheesy Baked Delights

Ricotta Spinach Calzones are an absolute delight, a handheld parcel of pure comfort and flavor that I just can’t get enough of. There’s something incredibly satisfying about biting into a warm, golden-brown crust to discover a creamy, savory filling. People adore these ricotta spinach calzones because they hit all the right notes: they’re deeply satisfying without being overly heavy, incredibly versatile, and perfect for everything from a weeknight dinner to a casual get-together. What truly makes them special is the harmonious blend of mild, tangy ricotta cheese, earthy, tender spinach, and often a hint of garlic and Parmesan, all lovingly encased in a perfectly baked dough. It’s a simple combination, but when done right, these ricotta spinach calzones create a truly memorable culinary experience that feels both rustic and elegantly delicious. Get ready to fall in love with these amazing calzones!

this Recipe

Ricotta Spinach Calzones

There’s something incredibly satisfying about a perfectly baked calzone. It’s like a hidden treasure chest of deliciousness, encased in golden-brown, chewy dough. And when that treasure is a creamy, savory blend of ricotta and spinach, well, you’ve struck culinary gold! My Ricotta Spinach Calzones are a relatively simple yet remarkably rewarding recipe that’s perfect for a weeknight dinner or a weekend treat. They’re a fantastic way to get your greens in, and the combination of mild ricotta, flavorful spinach, and melty mozzarella is a guaranteed crowd-pleaser. Let’s get started!

Ingredients:

Cooking Instructions:

Now, let’s dive into creating these delightful pockets of flavor. The process is straightforward, and the results are truly worth it.

Preparing the Filling

1. The first step is to get our star filling ready. Take your thawed and thoroughly squeezed dry frozen spinach. It’s absolutely crucial to get as much moisture out of the spinach as possible. You can do this by pressing it firmly between paper towels or in a clean kitchen towel. Excess water will make your calzone filling soggy, and nobody wants that! In a medium bowl, combine the squeezed spinach with the ricotta cheese, shredded mozzarella, and grated Parmesan cheese. Add the garlic powder, minced fresh oregano, red pepper flakes, and salt. Stir everything together gently until it’s well combined. You want a nice, homogenous mixture that smells wonderfully aromatic. Taste a tiny bit of the filling at this stage (before adding the egg) and adjust the salt or red pepper flakes if you desire a little more kick. The oregano will add a lovely fresh herbaceous note that really brightens up the richness of the cheeses.

Assembling the Calzones

2. Next, we’ll prepare our pizza dough. If you’re using store-bought dough, let it come to room temperature according to package directions. This will make it much easier to work with and prevent it from snapping back. On a lightly floured surface, divide your pound of pizza dough into two equal portions. Gently shape each portion into a ball. Now, we’re going to roll out each dough ball into a circle, about 8 to 10 inches in diameter. You can use a rolling pin for this, or if you’re feeling adventurous, you can try the “pizza toss” method, though a rolling pin is perfectly fine and often more controlled for calzones. Aim for an even thickness, about 1/8 to 1/4 inch. You don’t want the dough to be too thin, or it might tear, but you also don’t want it too thick, or it might be doughy.

3. Once your dough circles are ready, it’s time to fill them. Spoon about half of the ricotta spinach mixture onto one half of each dough circle, leaving about a 1/2-inch border all the way around. Be generous with the filling, but don’t overstuff it, or you’ll have a hard time sealing the calzone. Imagin extracte your dough circle is a clock face; spread the filling from the 3 o’clock to the 9 o’clock position, leaving the top and bottom clear. This makes folding and sealing much easier.

4. Now for the folding and sealing! This is a key step to ensure your delicious filling stays put during baking. Lightly brush the exposed dough border with some of the egg wash (the beaten egg with water). This acts as “glue” to help seal the calzone. Carefully fold the unfilled half of the dough over the filling, creating a half-moon shape. Press down firmly along the edges to seal them tightly. You can use your fingers to crimp the edges, or for an extra secure seal and a nice decorative touch, you can use the tines of a fork to press along the entire seam. Make sure there are no gaps where deliciousness can escape!

Baking to Golden Perfection

5. We’re in the home stretch! Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper for easy cleanup. Carefully transfer your prepared calzones onto the prepared baking sheet. Now, for that beautiful golden-brown crust, we’re going to brush the tops of the calzones with our egg yolk wash. The egg yolk will give them a lovely shine and a rich color as they bake. Make a couple of small slits on the top of each calzone with a sharp knife. These “vent” slits are important; they allow steam to escape from inside the calzone, preventing it from puffing up too much and potentially bursting. Bake for 20-25 minutes, or until the calzones are puffed up and deeply golden brown.

Allow the calzones to cool slightly on the baking sheet for a few minutes before transferring them to a wire rack. They are best served warm, either on their own or with your favorite marinara sauce for dipping. Enjoy your homemade Ricotta Spinach Calzones – you’ve earned it!

Conclusion:

I hope you’ve enjoyed learning how to make these delicious Ricotta Spinach Calzones! They truly are a fantastic recipe because they offer a wonderful balance of creamy ricotta, earthy spinach, and savory cheese, all wrapped in a perfectly baked dough. They’re incredibly satisfying, whether you’re looking for a hearty weeknight dinner or a crowd-pleasing appetizer. The golden-brown crust with that wonderfully gooey, flavorful filling is simply irresistible. Don’t be intimidated; this recipe is surprisingly approachable for bakers of all levels.

These calzones are incredibly versatile for serving. They are delightful on their own, but I love serving them with a side of marinara sauce for dipping, or a fresh, simple green salad to complement the richness. For a more substantial meal, consider pairing them with roasted vegetables or some garlic bread.

Looking to switch things up? Feel free to experiment with variations! You could add some sun-dried tomatoes for a tangy kick, a pinch of nutmeg to enhance the spinach flavor, or even a sprinkle of red pepper flakes for a touch of heat. For a meatier version, consider adding cooked Italian sausage or finely diced beef ham. The possibilities are endless, and I encourage you to make these Ricotta Spinach Calzones your own. Give them a try – I’m confident you’ll love them as much as I do!

Frequently Asked Questions:

Q: Can I make the dough ahead of time?

Absolutely! Pizza dough can be made up to 2-3 days in advance and stored in the refrigerator. Just make sure to bring it to room temperature for about 30-60 minutes before you plan to shape and fill your calzones. This will make it much easier to work with.

Q: What other cheeses can I use besides mozzarella and Parmesan?

Feel free to get creative with your cheese selection! Provolone is a wonderful melter and adds a slightly sharper flavor. A good quality shredded Gruyere would also be a delicious addition for a nutty depth. Even a bit of crum extractbled feta could offer an interesting salty tang. Just ensure you have a good melting cheese as a base.

Ricotta Spinach Calzones

Delicious homemade calzones filled with creamy ricotta, seasoned spinach, and melted mozzarella.

Prep Time
25 Minutes

Cook Time
20 Minutes

Total Time
45 Minutes

Servings
4 servings

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

1. Step 1
   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Step 2
   In a medium bowl, combine the squeezed spinach, ricotta cheese, shredded mozzarella, grated Parmesan, olive oil, garlic powder, minced oregano, red pepper flakes, and salt. Mix well until all ingredients are evenly incorporated.
3. Step 3
   Divide the pizza dough into 4 equal portions. On a lightly floured surface, roll out each portion into a circle about 6-7 inches in diameter.
4. Step 4
   Spoon about 1/4 of the ricotta-spinach filling onto one half of each dough circle, leaving a 1-inch border.
5. Step 5
   Moisten the edges of the dough with water. Fold the other half of the dough over the filling to create a half-moon shape. Crimp the edges firmly with your fingers or a fork to seal.
6. Step 6
   Place the calzones on the prepared baking sheet. In a small bowl, whisk together the egg yolk and 2 tablespoons of water. Brush the tops of the calzones with the egg wash.
7. Step 7
   Cut a few small slits in the top of each calzone to allow steam to escape.
8. Step 8
   Bake for 18-20 minutes, or until the calzones are golden brown and puffed.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.