Ricotta Spinach Calzones – Easy Baked Italian Calzone Recipe

Ricotta spinach calzones are a delightful culinary creation that perfectly balances creamy, savory, and herbaceous flavors within a satisfying dough pocket. Have you ever craved a meal that feels both comforting and a little bit fancy? That’s exactly the magic these ricotta spinach calzones conjure. It’s no wonder they’re a beloved classic for so many. The delightful contrast between the pillowy, golden-brown crust and the warm, luscious filling is simply irresistible. What truly sets these ricotta spinach calzones apart is the harmonious marriage of the mild, sweet ricotta cheese with the earthy depth of spinach, often enhanced with a hint of garlic and nutmeg. They’re perfect for a weeknight dinner, a portable lunch, or even an appetizer that will have everyone asking for the recipe. I can’t wait to share how easy and rewarding it is to make these at home.

Ricotta Spinach Calzones

There’s something incredibly satisfying about a warm, cheesy calzone. It’s like a portable pizza, but with all the delicious filling encased in a crispy, golden crust. Today, we’re diving into a classic combination that never fails to impress: Ricotta Spinach Calzones. These are surprisingly easy to make, perfect for a weeknight dinner, or even as a delightful appetizer for guests. The creamy ricotta, savory spinach, and melty cheeses come together in a harmonious blend that’s simply irresistible. Let’s get started and create some calzone magic!

Ingredients:

Preparing the Filling

The first step to amazing calzones is a fantastic filling. We’ll start by ensuring our spinach is as dry as possible. This is crucial to prevent a watery calzone. After thawing, I like to wrap the spinach in a clean kitchen towel or cheesecloth and give it a good squeeze. The more moisture you can wring out, the better. Once dry, transfer the spinach to a medium bowl.

Next, let’s bring in the creamy goodness. Add the ricotta cheese to the bowl with the spinach. This forms the rich, luxurious base of our filling. Then, we’ll introduce the cheeses that will melt into gooey perfection. Stir in the shredded mozzarella and grated Parmesan cheese. These cheeses add that irresistible savory, slightly sharp flavor and fantastic stringin extractess.

Now, for the flavor boosters! Add the olive oil. This helps to bind the ingredients and adds a touch of richness. Sprinkle in the garlic powder for that classic Italian aroma and taste. The fresh oregano brings a bright, herbaceous note that complements the spinach and cheeses beautifully. For a subtle hint of warmth, add the red pepper flakes. Be mindful of how much you add here; you want a gentle warmth, not a fiery inferno. Finally, season everything with salt. Taste a tiny bit of the filling mixture (before adding the egg yolk!) and adjust the salt if needed. The egg yolk is added later for binding and richness in the filling itself. Mix all these wonderful ingredients together until they are well combined and you have a beautiful, cohesive filling.

Assembling the Calzones

This is where the fun really begin extracts – shaping our calzones! Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This will prevent any sticking and make cleanup a breeze.

Now, let’s work with our pizza dough. If your dough is cold from the refrigerator, let it sit at room temperature for about 30 minutes to make it more pliable and easier to work with. Lightly flour your work surface and divide the pound of pizza dough into two equal portions. This will give us two generously sized calzones. Take one portion of dough and gently stretch or roll it out into a circle, about 8-10 inches in diameter. Aim for an even thickness; too thin and it might tear, too thick and it might not cook through properly. Repeat with the second portion of dough.

Now it’s time to fill these dough circles. Spoon half of the prepared ricotta spinach filling onto one half of each dough circle, leaving about a 1-inch border around the edges. Try to spread the filling evenly, but don’t overstuff them, or they might burst during baking.

For that extra richness in the dough itself, and to help bind the filling slightly within the calzone, mix the egg yolk into the main filling mixture. Make sure it’s thoroughly incorporated. This step is optional for binding the filling, but it adds great richness.

Now, fold the other half of the dough over the filling to create a half-moon shape. Pinch the edges firmly together to seal the calzone. You can use your fingers to crimp them shut, or use the tines of a fork for a more decorative edge. This sealing is very important to keep all that delicious filling contained!

Baking to Golden Perfection

We’re in the home stretch! For that beautiful golden-brown finish and a lovely shine, we need to make an egg wash. In a small bowl, whisk together the large egg and 2 tablespoons of water. Brush this egg wash generously over the top of each calzone. This not only makes them look appetizing but also helps them crisp up nicely.

Using a sharp knife or a pizza cutter, cut a few slits in the top of each calzone. These vents allow steam to escape during baking, which helps prevent the calzones from puffing up too much and potentially bursting.

Carefully transfer the prepared calzones to the lined baking sheet. Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and puffed, and the filling is hot and bubbly. Keep an eye on them towards the end of baking, as ovens can vary. If they start to brown too quickly, you can loosely tent them with foil.

Once they’re out of the oven, let them cool for a few minutes before slicing and serving. This allows the filling to set slightly. These Ricotta Spinach Calzones are absolutely divine served warm, perhaps with a side of marinara sauce for dipping. Enjoy your homemade masterpiece!

Conclusion:

I hope you’re as excited as I am to try these delicious ricotta spinach calzones! They truly are a fantastic meal, offering that perfect balance of creamy ricotta, earthy spinach, and savory seasoned dough, all baked to a delightful golden brown. It’s a recipe that feels special enough for a weekend treat but is surprisingly straightforward for a weeknight dinner. These calzones are wonderfully versatile; serve them hot with a side of marinara sauce for dipping, or enjoy them at room temperature as a hearty lunch. For an extra flourish, a sprinkle of red pepper flakes on top adds a pleasant kick.

Don’t be afraid to get creative with your fillings! You could add some sautéed mushrooms, sun-dried tomatoes, or even a touch of cooked Italian sausage for a meatier option. The possibilities are endless, and each variation will be uniquely yours. I truly encourage you to give these ricotta spinach calzones a try. They’re a crowd-pleaser, a personal favorite, and a testament to how satisfying homemade Italian-inspired food can be. Happy baking!

Frequently Asked Questions:

Can I make these ricotta spinach calzones ahead of time?

Yes, absolutely! You can prepare the filling and even assemble the calzones a day in advance. Store them in the refrigerator, covered, and bake them as directed, adding a few extra minutes to the baking time if needed. They also reheat beautifully in the oven or a toaster oven.

What’s the best way to store leftover calzones?

Leftover ricotta spinach calzones can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a moderate oven (around 350°F or 175°C) until warmed through and the crust is re-crisped.

Can I use frozen spinach instead of fresh?

Definitely! If using frozen spinach, make sure to thaw it completely and squeeze out as much excess water as possible before adding it to the ricotta mixture. This is crucial to prevent a watery filling.

Ricotta Spinach Calzones

Flavorful calzones filled with creamy ricotta, vibrant spinach, and melted cheeses, baked to golden perfection.

Prep Time
20 Minutes

Cook Time
25 Minutes

Total Time
45 Minutes

Servings
4

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 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, mozzarella cheese, Parmesan cheese, olive oil, garlic powder, oregano, red pepper flakes, and salt. Mix until well combined.
3. Step 3
   Divide the pizza dough into 4 equal portions. On a lightly floured surface, roll or stretch each portion into a circle about 6-7 inches in diameter.
4. Step 4
   Spoon about 1/4 of the ricotta spinach mixture onto one half of each dough circle, leaving a 1/2-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. 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 the tops with the egg yolk.
8. Step 8
   Bake for 20-25 minutes, or until 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.