Ricotta Spinach Calzones- Delicious Italian Pockets

Ricotta Spinach Calzones are a culinary hug in every bite, and today I’m sharing my absolute favorite way to create these delightful parcels of comfort. There’s something inherently satisfying about the golden-brown, slightly crisp exterior giving way to a warm, creamy, and savory filling. It’s no wonder these Italian-inspired turnovers are a perennial favorite at potlucks, family dinners, and even as a delicious weeknight meal. What sets my Ricotta Spinach Calzones apart? It’s the perfect balance of tangy ricotta cheese, tender spinach, and a hint of garlic, all lovingly encased in a chewy, homemade dough. The magic truly happens when the cheese melts into a luscious dream, mingling with the earthy greens. This isn’t just a recipe; it’s an invitation to create a dish that will have everyone asking for seconds, guaranteed!

Ricotta Spinach Calzones

There’s something incredibly satisfying about a warm, cheesy calzone. The crispy exterior gives way to a gooey, flavorful filling, and these Ricotta Spinach Calzones are a perfect example of that delightful contrast. They’re surprisingly easy to make, making them a fantastic weeknight meal or a crowd-pleasing appetizer. The creamy ricotta, earthy spinach, and melty mozzarella create a harmonious blend that is both comforting and elegant. Plus, they’re a great way to sneak in some greens! Let’s get started and whip up some of these delicious pockets of joy.

Ingredients:

Preparing the Filling

The heart of any good calzone is its filling, and this ricotta and spinach mixture is a winner. The first crucial step is to ensure your thawed spinach is as dry as possible. This prevents a watery filling that can make your calzone soggy. I like to place the thawed spinach in a clean kitchen towel or cheesecloth and wring out as much liquid as I can. It might seem like you’re squeezing out a lot, but trust me, it’s worth it for the best texture.

Once your spinach is prepped, it’s time to bring all the filling ingredients together. In a medium bowl, combine the ricotta cheese, shredded mozzarella, and grated Parmesan. The Parmesan adds a lovely salty and nutty depth that complements the milder cheeses. Now, add the dried spinach to the bowl. Don’t worry if it looks a little lumpy; it will all come together.

Next, we’ll add the flavor enhancers. Stir in the olive oil, garlic powder, minced fresh oregano, and red pepper flakes if you’re using them. The fresh oregano really brings a bright, herbaceous note that cuts through the richness of the cheese. Finally, season the mixture with the salt. Give everything a good stir until it’s well combined and the spinach is evenly distributed throughout the cheesy mixture. Taste it at this point and adjust the salt if needed. You want a flavorful filling that will shine through even after baking.

Assembling the Calzones

Now for the fun part: assembling the calzones! This is where your pizza dough comes into play. If you’re using store-bought dough, let it come to room temperature for about 30 minutes before you start. This makes it much easier to handle and stretch.

Preheat your oven to 400°F (200°C). If you’re using a baking sheet, you might want to line it with parchment paper for easy cleanup.

Divide your pound of pizza dough into two equal portions. On a lightly floured surface, take one portion of dough and gently stretch or roll it into a rough circle, about 8-10 inches in diameter. Aim for an even thickness; too thin and it might tear, too thick and the dough might not cook through properly. Repeat with the second portion of dough.

Now it’s time to fill them. Spoon about half of the ricotta and spinach filling onto one half of each dough circle, leaving about a 1-inch border around the edge. Try to distribute the filling evenly, but don’t overstuff them, or they’ll be difficult to seal and prone to bursting.

To seal the calzones, you’ll use the beaten egg mixture as your “glue.” Brush the edges of the dough with the egg wash. Then, carefully fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly together to seal. You can use your fingers to crimp the edges, or for a more professional look, you can use the tines of a fork to press down and create a decorative pattern. Make sure those edges are well senon-alcoholic aled so none of that delicious filling escapes during baking.

Baking to Golden Perfection

The final step is to bake these beauties to a golden brown. Once your calzones are assembled and senon-alcoholic aled, carefully transfer them to your prepared baking sheet.

In a small bowl, whisk together the egg yolk with 1 tablespoon of water. This is your egg wash, and it’s going to give your calzones that gorgeous, glossy sheen and a beautiful golden-brown color. Brush the tops of each calzone generously with this egg wash. This step is purely for aesthetics, but it makes a big difference in the final presentation.

For good measure, and to allow steam to escape so your calzones don’t puff up too much and potentially burst, I like to cut a couple of small slits in the top of each calzone with a sharp knife. This is also a good time to sprinkle a little extra Parmesan on top if you like!

Bake for 20-25 minutes, or until the calzones are puffed up, golden brown, and the filling is hot and bubbly. The exact baking time will depend on your oven and how thick you rolled your dough. Keep an eye on them to prevent them from burning.

Let the calzones cool on the baking sheet for a few minutes before serving. They are incredibly hot when they come out of the oven! These Ricotta Spinach Calzones are fantastic served on their own, or with a side salad and your favorite marinara sauce for dipping. Enjoy the fruits of your labor!

Conclusion:

There you have it! My simple yet incredibly satisfying recipe for Ricotta Spinach Calzones. I truly believe these little pockets of deliciousness are a fantastic addition to any meal rotation. The combination of creamy ricotta, earthy spinach, and savory seasonings, all encased in a perfectly baked dough, creates a flavor profile that’s both comforting and exciting. They’re perfect for a weeknight dinner, a casual lunch, or even as impressive appetizers for your next gathering. Don’t be afraid to get creative with your fillings – the possibilities are endless!

I love serving these warm, perhaps with a side of marinara sauce for dipping, or a fresh green salad. For variations, consider adding a pinch of nutmeg to the ricotta for an extra layer of warmth, or perhaps some sun-dried tomatoes for a tangy burst. You could also try different cheeses, like mozzarella or a sharp provolone, mixed in with the ricotta. The key is to have fun and tailor it to your own tastes. I wholeheartedly encourage you to give this Ricotta Spinach Calzone recipe a try – I’m confident you’ll be delighted by the results!

Frequently Asked Questions:

Can I make the dough ahead of time?

Absolutely! You can prepare the pizza dough up to 2 days in advance and store it, covered, in the refrigerator. Just let it come to room temperature for about 30 minutes before you plan to use it, and it will be ready for your delicious Ricotta Spinach Calzones.

What if I don’t have ricotta cheese?

While ricotta provides that signature creaminess, you can experiment with alternatives. A good substitute is finely crum extractbled cottage cheese (drain it well to remove excess liquid) or even a thick, strained Greek yogurt mixed with a little Parmesan cheese. The texture might be slightly different, but it will still be wonderfully tasty!

Ricotta Spinach Calzones

Delicious homemade calzones filled with creamy ricotta, savory spinach, and melty cheeses, baked to golden perfection.

Prep Time
30 Minutes

Cook Time
20 Minutes

Total Time
50 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 dry spinach, ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, olive oil, garlic powder, minced fresh oregano, red pepper flakes, and salt. Mix well to combine.
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 cheese and spinach mixture onto one half of each dough circle, leaving a 1/2-inch border.
5. Step 5
   Fold the other half of the dough over the filling, and crimp the edges with a fork to seal. You can also fold and tuck for a more rustic look.
6. Step 6
   Place the calzones on the prepared baking sheet. Brush the tops with the egg wash (beaten egg and water).
7. Step 7
   Cut a few small slits in the top of each calzone to allow steam to escape. Brush with the egg yolk for extra shine.
8. Step 8
   Bake for 18-20 minutes, or until golden brown and puffed up.

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.