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This ricotta and spinach calzone recipe transforms simple ingredients into a satisfying Italian-inspired meal that rivals your favorite pizzeria. The combination of creamy cheeses and savory spinach wrapped in a golden, flaky crust creates the perfect handheld dinner that's both comforting and impressive.
I first made these calzones when trying to recreate my grandfather's recipe from his pizzeria in New York. What started as an attempt to capture childhood memories has become our Friday night tradition, with my children now requesting "pizza pockets" weekly.
Ingredients
- Frozen chopped spinach: Acts as the nutritious base for the filling. Be sure to thoroughly squeeze out all moisture to prevent soggy calzones.
- Ricotta cheese: Provides that signature creamy texture. Look for whole milk ricotta for the richest flavor.
- Mozzarella cheese: Creates those stretchy, gooey pockets of melted goodness. Fresh or pre shredded both work beautifully.
- Parmesan cheese: Adds depth and saltiness. Freshly grated is best for maximum flavor.
- Olive oil: Helps bind the filling together and adds richness.
- Egg wash: Creates that beautiful golden brown exterior while helping seal the dough.
- Garlic powder: Infuses the filling with aromatic flavor without the bite of fresh garlic.
- Fresh oregano: Brightens the filling with herbaceous notes. This is worth seeking out over dried.
- Red pepper flakes: Provide a subtle heat that balances the creamy filling.
- Salt: Enhances all other flavors and is essential to a well seasoned calzone.
- Pizza dough: Forms the foundation of the calzones. Store bought saves time, but homemade elevates this dish even further.
Step-by-Step Instructions
- Preheat the Oven:
- Turn your oven to 500 degrees Fahrenheit. This high temperature creates the perfect environment for developing a crispy exterior while maintaining a tender interior. Position a rack in the middle of the oven for even heat distribution.
- Prepare the Filling:
- Combine the thoroughly drained spinach with ricotta, mozzarella, olive oil, egg yolk, garlic powder, fresh oregano, red pepper flakes, and salt in a large bowl. Mix until all ingredients are evenly incorporated. The texture should be thick and cohesive without excess moisture. Taste and adjust seasonings if necessary.
- Divide and Shape the Dough:
- Place your pizza dough on a lightly floured work surface and divide it into four equal portions. Using gentle pressure, form each piece into a ball. Allow the dough to rest for about 5 minutes to relax the gluten before shaping. This makes it easier to roll out without springing back.
- Form the Calzone Rounds:
- On pieces of parchment paper, flatten each dough ball into a 7 inch circle using a rolling pin or your hands. Aim for even thickness throughout the circle to ensure consistent cooking. The dough should be thin enough to fold easily but thick enough to contain the filling without tearing.
- Add the Filling:
- Spread one quarter of your spinach and cheese mixture over half of each dough round, leaving a clean 1 inch border around the edge. This border is crucial for creating a proper seal. Resist the urge to overfill as this can lead to leakage during baking.
- Seal the Calzones:
- Brush the exposed border with egg wash, then fold the empty half of dough over the filling to create a half moon shape. Leave the bottom border slightly uncovered by about half an inch. Press the edges together firmly, then use your fingers to pinch and crimp the border to create a tight seal that prevents filling from escaping.
- Create Steam Vents:
- Using a sharp knife, cut five small slits in the top of each calzone. These vents allow steam to escape during baking, preventing the calzones from becoming soggy inside or bursting at the seams. Brush the entire surface with egg wash for a glossy, golden finish.
- Bake to Perfection:
- Transfer the calzones on their parchment paper to a baking sheet. Bake for 8 minutes until they begin to turn golden, then remove briefly to brush with remaining egg wash and sprinkle with parmesan cheese. Return to the oven for another 7 minutes until deeply golden and cooked through.
- Cool Before Serving:
- Transfer the finished calzones to a wire rack and allow them to cool for at least 5 minutes before serving. This resting period allows the filling to set slightly and prevents burnt mouths from extremely hot filling.
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My secret to these calzones is using imported Italian ricotta whenever possible. My grandmother taught me that the quality of your cheese makes all the difference in Italian cooking, and these calzones are the perfect example. The memory of her standing over the counter, carefully crimping each edge, stays with me every time I make this recipe.
Storage and Reheating
Leftover calzones can be stored in an airtight container in the refrigerator for up to 3 days. For best results when reheating, place them in a 350°F oven for about 10 minutes until heated through. This maintains the crispy exterior far better than microwave reheating, which tends to make them soggy.
Customization Ideas
These calzones are incredibly versatile and can be adapted to suit various preferences or what you have on hand. Try adding cooked Italian sausage or pepperoni for a meatier option. Sun dried tomatoes and artichoke hearts create a Mediterranean twist. For a breakfast calzone, use scrambled eggs, cheese and spinach with a touch of hot sauce.
Pro Tips
The basic technique remains the same regardless of filling choices just be sure that any meat is fully cooked before adding to the filling, and that vegetables are properly drained to prevent excess moisture.
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These ricotta and spinach calzones will quickly become a family favorite for their ease, versatility, and incredible flavor. Make a batch soon to create your own special moments!
Frequently Asked Questions
- → Can I make these calzones ahead of time?
Yes, you can assemble the calzones and refrigerate them for up to 24 hours before baking. You can also freeze the assembled, unbaked calzones. To bake from frozen, add about 5-7 minutes to the cooking time. For best results, apply the egg wash just before baking.
- → What can I serve with spinach and ricotta calzones?
These calzones pair wonderfully with a simple green salad, a side of marinara sauce for dipping, roasted vegetables, or antipasto. For a complete Italian meal, serve with a light soup like minestrone as a starter.
- → Can I use fresh spinach instead of frozen?
Yes, you can substitute fresh spinach. You'll need about 1 pound of fresh spinach to equal 10 ounces of frozen. Sauté the fresh spinach until wilted, then cool and squeeze out excess moisture before adding to the filling mixture.
- → How can I tell when my calzones are done cooking?
Calzones are done when the crust is golden brown and feels firm to the touch. The internal temperature should reach about 200°F if you're using a food thermometer. The steam vents will also show bubbling cheese and filling when fully cooked.
- → Can I add other ingredients to the filling?
Absolutely! Consider adding cooked mushrooms, caramelized onions, roasted red peppers, olives, or even cooked Italian sausage. Just make sure any additional ingredients aren't too wet, as this could make the dough soggy.
- → What if I don't have fresh oregano?
You can substitute dried oregano for fresh. Use about 1/2 teaspoon of dried oregano to replace the 1 1/2 teaspoons of fresh. You could also use Italian seasoning blend or fresh basil as alternatives.