Ricotta and Spinach Calzones

Let me tell you, these Ricotta and Spinach Calzones are an absolute game-changer in my household! If you’re searching for a truly satisfying, comforting, and incredibly delicious meal that feels like a warm hug, look no further. This homemade ricotta and spinach calzone recipe has quickly become a family favorite, and for good reason. The magic lies in the perfect harmony of creamy, luscious ricotta cheese, tender, earthy spinach, and just the right amount of savory seasonings, all lovingly encased in a beautifully golden, slightly chewy pizza dough crust. Forget those often disappointing takeout versions; making these calzones from scratch is not only surprisingly easy but also infinitely more rewarding. The aroma that fills your kitchen as they bake is simply divine, promising a culinary experience that will delight everyone at the table. Whether you’re a seasoned home cook or just starting your culinary adventures, this easy calzone recipe is designed for success. It’s perfect for a cozy weeknight dinner, a fun weekend baking project, or even as an impressive dish to share with friends at a potluck. Each bite offers a delightful contrast of textures and a burst of fresh, wholesome flavors. Prepare to fall in love with the simple joy of creating and savoring these magnificent vegetarian calzones – they are, without a doubt, the best calzone recipe I’ve ever had the pleasure of making and eating!

Ingredients

• For the Dough:
• 1 pound store-bought pizza dough (or your favorite homemade recipe)
• 2 tablespoons olive oil, divided (1 for the bowl, 1 for brushing)
• 1 tablespoon cornmeal or semolina flour, for dusting the baking sheet
• For the Ricotta and Spinach Filling:
• 1 (15-ounce) container whole milk ricotta cheese
• 10 ounces fresh spinach, thoroughly washed (or 10 ounces frozen chopped spinach, thawed and squeezed very dry)
• 1 cup shredded low-moisture, part-skim mozzarella cheese
• 1/2 cup freshly grated Parmesan cheese (plus extra for sprinkling, optional)
• 1 large egg, lightly beaten (for the filling)
• 2 cloves garlic, minced
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• Salt and freshly ground black pepper to taste
• For Serving (Optional):
• Warm marinara sauce or your favorite tomato-based pasta sauce

Instructions

1. Prepare the Dough: If using store-bought dough, let it come to room temperature for about 30-60 minutes before using. This makes it easier to stretch. Lightly oil a large bowl with 1 tablespoon of olive oil, place the dough in the bowl, and turn to coat. Cover the bowl with plastic wrap and let it rest. If making your own dough, prepare it according to your recipe’s instructions up to the first rise.
2. Cook the Spinach: If using fresh spinach, you can wilt it in a large skillet over medium heat with a tablespoon of water until just wilted (about 3-5 minutes). Alternatively, steam it. Once wilted, remove from heat, let it cool slightly, then squeeze out as much excess moisture as humanly possible. This step is crucial to prevent a soggy filling. Chop the squeezed spinach finely. If using frozen spinach, ensure it’s completely thawed and then squeeze it thoroughly to remove all excess water before chopping.
3. Make the Ricotta and Spinach Filling: In a large mixing bowl, combine the whole milk ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, the lightly beaten egg, minced garlic, chopped dry spinach, nutmeg, dried oregano, and red pepper flakes (if using). Mix thoroughly until all ingredients are well incorporated. Season generously with salt and freshly ground black pepper. Taste the filling and adjust seasonings if necessary. The filling should be flavorful on its own.
4. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly sprinkle it with cornmeal or semolina flour. This helps to create a crispy bottom crust and prevents sticking.
5. Divide and Shape the Dough: Gently punch down the rested pizza dough if it has risen. Transfer it to a lightly floured surface. Divide the dough into 4 equal pieces for medium-sized calzones, or 2 pieces for larger ones. Working with one piece of dough at a time, gently stretch or roll it into an 8-inch circle (for 4 calzones) or a 10-12 inch circle (for 2 calzones), about 1/4-inch thick. Try to keep the edges slightly thinner than the center if possible, but avoid tearing.
6. Fill the Calzones: Spoon a portion of the ricotta and spinach filling onto one half of each dough circle, leaving about a 1-inch border around the edge. Be careful not to overfill, as this can cause the calzones to burst open during baking. A good rule of thumb is about 1/2 to 3/4 cup of filling for an 8-inch circle.
7. Seal the Calzones: Moisten the edges of the dough circle with a little water using your fingertip. Carefully fold the empty half of the dough over the filling to create a half-moon shape. Press the edges firmly together to seal. You can then crimp the edges with a fork or roll the edge over itself to create a decorative and secure seal. A tight seal is essential to keep the delicious filling inside.
8. Prepare for Baking: Carefully transfer the assembled calzones to the prepared baking sheet, ensuring they are not touching. Using a sharp knife, cut 2-3 small slits on the top of each calzone. This allows steam to escape during baking, preventing them from puffing up too much and potentially bursting.
9. Brush and Bake: Lightly brush the tops of the calzones with the remaining 1 tablespoon of olive oil. If desired, you can also sprinkle a little extra Parmesan cheese on top for added flavor and a golden crust.
10. Bake the Calzones: 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. If you have an instant-read thermometer, the internal temperature should reach at least 165°F (74°C). If the tops are browning too quickly, you can loosely tent them with aluminum foil.
11. Cool and Serve: Once baked, remove the calzones from the oven and let them cool on the baking sheet for at least 5-10 minutes before serving. The filling will be extremely hot. Serve your delicious homemade ricotta and spinach calzones warm, with a side of marinara sauce for dipping, if desired.

Nutrition Facts

This Ricotta and Spinach Calzone recipe offers a wonderfully balanced nutritional profile, providing a good source of protein from the cheeses and egg, essential vitamins and minerals from the spinach, and energy from the carbohydrates in the dough. While it’s a comforting and satisfying meal, it can certainly be part of a healthy, balanced diet when enjoyed in moderation. The use of whole milk ricotta adds richness and calcium, while the spinach contributes iron and Vitamin K. Making them at home also allows you to control the quality and quantity of ingredients, particularly salt and fat content, compared to many store-bought or restaurant versions.

• Servings: 4 medium calzones
• Calories per serving: Approximately 550-650 kcal (will vary based on dough and specific cheese used)
• Protein: Approximately 25-30g
• Fat: Approximately 28-35g (primarily from cheese and olive oil)
• Saturated Fat: Approximately 12-16g
• Carbohydrates: Approximately 45-55g
• Fiber: Approximately 3-5g
• Sodium: Approximately 800-1000mg (can be reduced by using low-sodium cheeses and less added salt)

Preparation Time

This Ricotta and Spinach Calzone recipe is surprisingly quick to whip up, especially if you opt for store-bought pizza dough. The process fits easily into a busy weeknight schedule, and much of the time is hands-off while the calzones bake to golden perfection. The active preparation involves mixing the filling and assembling the calzones, which can be a fun activity to do with family. Even if you make your own dough, the hands-on time remains manageable, making these homemade calzones a very achievable and rewarding meal.

• Prep time: 25-35 minutes (assuming store-bought dough is at room temperature; add more time for homemade dough rising)
• Cook time: 20-25 minutes
• Total time: Approximately 45-60 minutes (excluding dough resting/rising time if homemade)

How to Serve

Serving these Ricotta and Spinach Calzones is all about enhancing their already delicious, comforting nature. They are wonderfully versatile and can be the star of the show or part of a larger spread. Here are some delightful ways to serve your freshly baked calzones:

• Classic Marinara Dip: The most traditional and arguably one of the best ways to serve calzones is with a side of warm marinara sauce for dipping. The tangy tomato sauce beautifully complements the creamy ricotta and savory spinach filling. Choose a good quality store-bought sauce or make your own simple version.
• Pesto Drizzle: For a fresh, herbaceous twist, try drizzling a bit of basil pesto over the calzones just before serving, or offer it as an alternative dipping sauce. The bright flavors of pesto pair wonderfully with spinach and ricotta.
• Garlic Butter Brush: For an extra touch of indulgence, brush the warm calzones with a little melted garlic butter as soon as they come out of the oven. This adds a lovely sheen and an irresistible garlic aroma.
• Fresh Side Salad: Balance the richness of the calzones with a crisp, fresh side salad. A simple green salad with a light vinaigrette, or an Arugula salad with cherry tomatoes and shaved Parmesan, would be perfect.
• Roasted Vegetables: A side of colorful roasted vegetables, such as bell peppers, zucchini, broccoli, or cherry tomatoes, adds nutritional value and makes for a more complete and satisfying meal.
• As a Main Course: These calzones are hearty enough to be a main course on their own, especially when made into larger individual portions. Perfect for a family dinner or a satisfying lunch.
• Party Appetizer: If you make smaller, mini-calzones, they can be fantastic finger food or appetizers for parties and gatherings. Serve them on a platter with various dipping sauces.
• With a Light Soup: On a cooler day, pair a warm calzone with a light vegetable soup or a classic minestrone for an extra comforting meal.

Additional Tips

To ensure your Ricotta and Spinach Calzones turn out perfectly every time, here are some additional tips that can elevate your calzone-making game from good to absolutely exceptional. These little details can make a big difference in the final texture and flavor of your homemade delights.

• The Dryer, The Better (for Spinach): This cannot be stressed enough. Excess moisture from the spinach is the number one enemy of a good calzone filling, leading to a watery interior and potentially a soggy bottom crust. Whether using fresh or frozen spinach, squeeze, squeeze, and squeeze again! After wilting or thawing, place the spinach in a clean kitchen towel or several layers of paper towels and wring out every last drop of liquid. Your patience here will be rewarded with a perfectly textured filling.
• Don’t Skimp on Seasoning: The ricotta cheese base is fairly mild, so it’s crucial to season the filling generously. Taste the filling mixture before assembling the calzones and adjust salt, pepper, garlic, and herbs as needed. Remember that the flavors will meld during baking, but a well-seasoned filling is key to a delicious calzone. A pinch of red pepper flakes can add a lovely warmth without being overly spicy.
• Mind the Dough Temperature: Using pizza dough that is at room temperature (or slightly warm if homemade and just risen) makes it much easier to stretch and shape without it snapping back. Cold dough is stiff and difficult to work with. Allow store-bought dough to sit out for at least 30-60 minutes before you begin.
• Achieve a Crispy Crust: For an extra crispy bottom crust, preheat your baking stone or an inverted heavy-duty baking sheet in the oven while it comes to temperature. Carefully slide the calzones (on parchment paper sprinkled with cornmeal) onto the hot surface. The cornmeal not only prevents sticking but also adds a delightful crunch. Brushing the top with olive oil also contributes to a beautiful golden and crispy exterior.
• Seal Securely and Vent: A common calzone woe is leakage during baking. To prevent this, ensure you leave a clear 1-inch border when adding the filling. Moisten the edge with water for a better seal, and then crimp firmly with a fork or by rolling the edge. Equally important are the steam vents on top. Cutting 2-3 small slits allows steam to escape, preventing pressure buildup that could force the filling out.

Budgeting the Recipe

Making Ricotta and Spinach Calzones at home is not only a delicious endeavor but can also be quite budget-friendly, especially when compared to ordering from a pizzeria or buying pre-made frozen versions. With a little planning, you can create a satisfying and impressive meal without breaking the bank. The primary costs are associated with the cheeses and the pizza dough, but there are several ways to manage these expenses effectively.

Firstly, consider making your own pizza dough. Flour, yeast, water, salt, and a touch of oil are incredibly inexpensive ingredients, and homemade dough often yields a superior taste and texture. While it requires a bit more time, the cost savings can be significant, especially if you make calzones or pizzas regularly. Many simple pizza dough recipes require minimal kneading and can be prepared a day in advance and stored in the refrigerator.

When it comes to the filling, ricotta and mozzarella cheese can vary in price. Look for sales or store brands, which are often just as good in quality for a recipe like this. Buying larger blocks of mozzarella and shredding it yourself is usually cheaper than pre-shredded cheese, which also contains anti-caking agents. Parmesan cheese can be pricey, but a little goes a long way, and a wedge will last for many uses if stored properly. Consider buying it in bulk from warehouse clubs if you use it frequently. For the spinach, frozen spinach is often more economical than fresh, especially when fresh spinach is out of season. Just ensure it’s thoroughly thawed and squeezed dry. The remaining ingredients like eggs, garlic, and dried herbs are typically pantry staples and contribute minimally to the overall cost per serving.

Compared to the cost of individual calzones from a restaurant, which can easily range from $10 to $15 each, this homemade recipe yielding four generous servings will likely cost a fraction of that, potentially around $3-$5 per calzone depending on your local ingredient prices and shopping habits. This makes it an excellent option for feeding a family or for a budget-conscious meal that still feels special and indulgent. By being mindful of sales, opting for store brands where appropriate, and considering homemade components like the dough, you can enjoy these delightful Ricotta and Spinach Calzones as a regular, affordable treat.

Frequently Asked Questions

Q: Can I use frozen spinach instead of fresh for the calzone filling?

A: Absolutely! Frozen spinach is a great, convenient, and often more economical option for this recipe. The key is to thaw it completely and then squeeze out as much excess moisture as possible. Excess water can make the filling soggy and lead to a less-than-ideal calzone. A 10-ounce package of frozen chopped spinach, once thawed and thoroughly squeezed, works perfectly as a substitute for fresh.

Q: How do I prevent my calzones from leaking filling while baking?

A: Leaking is a common calzone challenge! To prevent it: 1) Don’t overfill the calzones; leave about a 1-inch border. 2) Ensure your spinach is very dry. 3) Moisten the dough edges with a little water before sealing. 4) Crimp the edges very firmly with a fork or by rolling and pinching the dough. 5) Most importantly, cut 2-3 small steam vents on the top of each calzone before baking to allow steam to escape.

Q: Can I make these Ricotta and Spinach Calzones ahead of time?

A: Yes, you have a couple of options for making them ahead. You can prepare the filling a day in advance and store it covered in the refrigerator. You can also assemble the calzones completely, place them on a baking sheet, cover them tightly with plastic wrap, and refrigerate for up to 4 hours before baking (you might need to add a few extra minutes to the baking time). For longer storage, you can freeze unbaked calzones: place them on a baking sheet until solid, then transfer to a freezer bag for up to 2-3 months. Bake from frozen, adding about 10-15 minutes to the baking time.

Q: What’s the best way to reheat leftover calzones?

A: The best way to reheat leftover calzones to maintain their crispy crust is in the oven or a toaster oven. Preheat your oven to 350°F (175°C), place the calzones on a baking sheet (or directly on the rack), and heat for about 10-15 minutes, or until warmed through and the crust is re-crisped. Microwaving will make them soft and potentially a bit chewy, though it’s quicker if you’re in a hurry.

Q: Can I add other ingredients to the ricotta and spinach filling?

A: Certainly! This recipe is a great base for customization. You could add sautéed mushrooms, caramelized onions, roasted red peppers (patted dry), or even some cooked, crumbled plant-based sausage for extra flavor and texture. Just be mindful not to add too many watery ingredients, and ensure any additions are pre-cooked and cooled before mixing into the ricotta filling. Adjust seasonings as needed based on your additions.