Ricotta Spinach Calzones- Delicious Baked Italian Pockets

Ricotta Spinach Calzones are the ultimate comfort food hug in a doughy package. There’s something inherently joyous about biting into a perfectly baked calzone, where the golden crust gives way to a warm, savory explosion of flavors. It’s no wonder these Italian turnovers are a perennial favorite! What makes our Ricotta Spinach Calzones so incredibly special? It’s the harmonious marriage of creamy, mild ricotta cheese that balances the earthy, slightly bitter spinach, all seasoned to perfection and encased in a tender, chewy dough. Whether you’re looking for a satisfying weeknight meal or a crowd-pleasing appetizer, these Ricotta Spinach Calzones deliver every single time. Get ready to fall in love with this classic for the first time, or fall in love all over again.

Ricotta Spinach Calzones

There’s something incredibly satisfying about a warm, cheesy calzone, and these Ricotta Spinach Calzones are no exception. They’re surprisingly easy to make and perfect for a weeknight dinner or a fun weekend project. The creamy ricotta, savory spinach, and melty mozzarella combine for a flavor explosion that will have everyone asking for seconds. Let’s get started on creating these delicious pockets of goodness!

Ingredients:

Preparing the Filling

The heart of our calzones lies in this simple yet flavorful filling. Taking the time to properly prepare the spinach is key to avoiding a watery calzone. Once your frozen spinach is thawed, it’s crucial to get as much moisture out as possible. You can do this by placing it in a fine-mesh sieve and pressing down firmly with the back of a spoon, or even better, by wrapping it in a clean kitchen towel or cheesecloth and squeezing it very tightly. This step ensures that your filling remains rich and creamy, not soggy.

In a medium bowl, combine the thoroughly squeezed spinach with the ricotta cheese. The ricotta provides a wonderful creaminess and a slightly sweet, tangy base for our filling. Next, add the shredded mozzarella cheese. This is where the magic of melty goodness begin extracts! The mozzarella will become wonderfully gooey as it bakes. For an extra layer of savory depth, we’ll stir in the grated Parmesan cheese. Its nutty, salty notes are a perfect complement to the other cheeses.

Now, let’s add our seasonings to really bring the filling to life. Drizzle in the tablespoon of olive oil; this helps to bind the ingredients and adds a subtle richness. Sprinkle in the garlic powder for that essential savory aroma and flavor. The fresh oregano brings a bright, herbaceous note that pairs beautifully with spinach. If you like a little warmth, add the red pepper flakes – you can adjust the amount to your preference, or omit them entirely if you’re sensitive to spice. Finally, season with the teaspoon of salt to enhance all the flavors. Gently mix everything together until it’s well combined. Avoid overmixing, as we want to keep the texture of the cheeses.

Assembling the Calzones

With our delicious filling ready, it’s time to bring our calzones to life. If you’re using store-bought pizza dough, make sure it’s at room temperature as per the package instructions; this will make it much easier to work with. If you’re making your own, ensure it’s proofed and ready to go.

On a lightly floured surface, divide your pound of pizza dough into two equal portions. Gently shape each portion into a ball. Now, working with one ball at a time, roll or stretch the dough into a circle about 8 to 10 inches in diameter and about 1/8 inch thick. Aim for an even thickness, as this will help the calzones cook evenly. If the dough springs back, let it rest for a few minutes before continuing to stretch.

Now comes the filling! Spoon about half of the ricotta spinach mixture onto one half of each dough circle, leaving about a 1/2-inch border around the edge. This border is crucial; it will help seal the calzones to prevent the filling from escaping during baking. Gently spread the filling out, but don’t overstuff, as this can also lead to blowouts.

Sealing and Baking

To seal our calzones, we’ll employ a little trick that makes them extra secure. Lightly brush the exposed edge of the dough with some of the egg wash – this acts like glue. Carefully fold the other half of the dough over the filling, creating a half-moon shape. Gently press the edges together to seal. For extra security and a professional look, you can crimp the edges with a fork, pressing down firmly.

Now, it’s time to give our calzones that beautiful golden-brown finish. Place the senon-alcoholic aled calzones on a baking sheet lined with parchment paper. You can use a pizza stone if you have one, but a regular baking sheet works perfectly well. To create steam and help the dough puff up, we’ll brush the tops of the calzones with the prepared egg wash. This is made from one large egg beaten with 2 tablespoons of water, and it gives the dough a lovely sheen and helps it brown beautifully. For an added touch of elegance, you can also make a few small slits in the top of each calzone with a sharp knife. This allows steam to escape, preventing the calzone from bursting.

Baking to Perfection

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). This moderate temperature allows the calzones to cook through without burning the crust. Bake the calzones for 20 to 25 minutes, or until they are puffed up, golden brown, and the filling is hot and bubbly. The exact baking time will depend on your oven and the thickness of your dough. Keep an eye on them during the last few minutes of baking and rotate the baking sheet if necessary to ensure even browning.

Once they’re out of the oven, let the calzones rest for a few minutes before serving. This allows the filling to set slightly, making them easier to handle and enjoy. They are absolutely delicious served warm, perhaps with a side of marinara sauce for dipping. Enjoy your homemade Ricotta Spinach Calzones!

Conclusion:

There you have it – a delicious and surprisingly simple recipe for Ricotta Spinach Calzones! These golden-brown pockets of cheesy, savory goodness are a true crowd-pleaser. The beauty of this recipe lies in its versatility and the comforting, homemade feel it brings to any meal. Whether you’re looking for a satisfying weeknight dinner, a fun project to tackle with family, or an impressive appetizer for guests, these calzones are sure to impress. They’re perfect for using up leftover ricotta and spinach, and the result is always a delightful, flavor-packed experience.

We love serving our Ricotta Spinach Calzones with a side of marinara sauce for dipping, or a fresh, crisp green salad to balance the richness. For a heartier meal, consider pairing them with roasted vegetables. Don’t be afraid to get creative with variations! Feel free to add a pinch of nutmeg to the ricotta mixture, incorporate sun-dried tomatoes for a tangy kick, or even add a sprinkle of Parmesan cheese inside for an extra layer of flavor. We truly encourage you to give this recipe a try – you might just discover your new favorite go-to dish!

Frequently Asked Questions:

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 be sure to let it come to room temperature for about 30-60 minutes before you plan to shape and fill your calzones. This makes assembling them even quicker!

What if I don’t have fresh spinach?

Frozen chopped spinach works perfectly well! Ensure you thaw it completely and squeeze out as much excess water as possible before adding it to the ricotta mixture. This step is crucial to prevent soggy calzones.

Can I freeze leftover calzones?

Yes, you can! Once baked and cooled, wrap individual calzones tightly in plastic wrap and then place them in a freezer-safe bag or container. To reheat, remove the plastic wrap and bake them in a preheated oven at around 350°F (175°C) until heated through.

Ricotta Spinach Calzones

Delicious and savory calzones filled with creamy ricotta, flavorful spinach, and melted cheeses. A delightful vegetarian option perfect for a weeknight meal or party appetizer.

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 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, mozzarella cheese, Parmesan cheese, olive oil, garlic powder, oregano, red pepper flakes, and salt. Mix well.
3. Step 3
   Divide the pizza dough into 4 equal portions. On a lightly floured surface, roll each portion into a circle about 6-8 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
   Fold the other half of the dough over the filling to create a half-moon shape. Crimp the edges with a fork to seal.
6. Step 6
   Place the calzones on the prepared baking sheet. Brush the tops with the egg wash.
7. Step 7
   Bake for 18-20 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.