Dinner · Lunch
Spinach and Ricotta Calzones
Store-bought pizza dough folded around ricotta, mozzarella, spinach and Parmesan, baked golden and served with marinara for dipping.
⏱ 45 min (25 min prep, 20 min cooking)
🍽 Serves 4 · 1 calzone
kid friendlyfreezer friendlylunchboxleftovers
vegetarian
ContainsMilk, Wheat. Check the labels on what you buy; brands differ.
Ingredients
Calzones
- 1 Pizza dough, 1-pound ball, thawed
- 1 cup Ricotta cheese
- 1½ cup Shredded mozzarella
- ¼ cup Grated Parmesan
- 5 oz Frozen chopped spinach, thawed and squeezed dry
- 1 clove Garlic, grated
- ½ tsp Italian seasoning
- 1 tbsp All-purpose flour, for rolling
- 1 tbsp Olive oil, for brushing
To dip
- 1½ cup Marinara or pasta sauce (jar), warmed
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: 2 rimmed baking sheets, parchment paper, rolling pin, medium bowl.
- Heat the oven to 450°F and line the baking sheets with parchment. Mix the ricotta, mozzarella, Parmesan, spinach, garlic and Italian seasoning.
- Cut the dough into 4 pieces. On a floured counter, roll each into an 8-inch circle.
- Spoon a quarter of the filling onto half of each circle, leaving a 1-inch border. Fold over, press the edges and crimp with a fork. Cut 2 small slits in the top and brush with oil.
- Bake 15 to 20 minutes, until deep golden. Cool 5 minutes (the filling is very hot) and serve with marinara.
Make aheadAssemble up to 4 hours ahead and refrigerate on the pan.
❄️ FreezerFreeze baked calzones for up to 2 months. Reheat in a 375°F oven about 20 minutes, to 165°F.
↺ LeftoversPack a cold calzone for lunch, or reheat it to 165°F.
🧒 With kidsKids can roll the dough and add their own fillings, such as pepperoni or chopped vegetables.
Gluten-free swapUse a gluten-free pizza dough.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.