Description
These Spinach Ricotta Calzones are a delicious homemade Italian treat featuring a golden, crisp pizza dough filled with a flavorful blend of creamy ricotta, mozzarella, Parmesan cheese, sautéed fresh spinach, and aromatic herbs. Perfectly baked to golden perfection and brushed with a luscious garlic Parmesan butter, these calzones make for a satisfying and comforting meal that serves the whole family.
Ingredients
Calzone Dough and Filling
- 2 balls prepared pizza dough (about 1 pound each)
- All-purpose flour, as needed (for dusting and rolling)
- 10 ounces (2 bags) fresh spinach
- 2 tablespoons olive oil, divided
- 2 cups whole milk ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced (filling)
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh basil
- 1 teaspoon salt (filling)
- 1/2 teaspoon ground pepper
- 1 egg, lightly beaten with a splash of water (egg wash)
Parmesan Garlic Butter
- 1/4 cup (1/2 stick) unsalted butter
- 2 cloves garlic, minced (butter)
- 1 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1 tablespoon grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line two baking sheets with silicone mats or aluminum foil to prepare for baking the calzones.
- Prepare Dough Discs: On a lightly floured surface, divide each ball of pizza dough into four even pieces. Lightly roll each piece into a ball, then flatten it with your palm to make a disc. Dust the tops with flour, cover with a clean kitchen towel, and let rest at room temperature while you prepare other ingredients.
- Sauté Spinach: Heat 1 tablespoon olive oil in a large sauté pan over low heat. Add half the spinach and sauté for 1 to 2 minutes until wilted. Transfer to a plate and repeat with remaining oil and spinach. Allow to cool about 5 minutes.
- Drain Spinach: Once cooled, place the sautéed spinach in a clean kitchen towel and wring out any excess liquid to avoid soggy calzones. Set aside.
- Mix Cheese Filling: In a large mixing bowl, combine ricotta, mozzarella, Parmesan cheese, minced garlic, oregano, basil, salt, and pepper. Stir well until fully blended. Set aside.
- Roll Dough: Taking one dough disc at a time, roll and stretch it into a circle roughly 6 inches in diameter on a floured surface. Use extra flour as needed to prevent sticking.
- Assemble Calzones: Spread about 1/4 cup of the cheese mixture onto one half of the dough circle, leaving about 1/4 inch border along the edge. Top with roughly 1/8 cup of the cooked spinach over the cheese filling.
- Seal Calzones: Lightly brush the dough border with egg wash, then fold the empty half of the dough over the filling, creating a half-moon. Pinch the edges firmly with fingers to seal, forming a defined crust. Repeat for each dough disc.
- Prepare for Baking: Arrange 4 calzones per baking sheet, spaced evenly. Lightly brush tops with egg wash. Use a sharp knife to create 3 to 4 small slits on top of each calzone to allow steam to escape during baking.
- Bake: Bake calzones in the preheated oven for 20-25 minutes or until both the tops and bottoms are golden brown and crisp.
- Make Parmesan Garlic Butter: While calzones bake, combine butter, minced garlic, salt, red pepper flakes, and Parmesan cheese in a small saucepan. Warm gently on low heat, stirring occasionally to melt butter fully and infuse flavors without burning the garlic.
- Finish and Serve: Remove calzones from oven and generously brush the tops and sides with the warm garlic Parmesan butter. Let cool on the baking sheets for 5 minutes before serving. Enjoy warm for best flavor and texture!
Notes
- Make sure to wring out the spinach thoroughly to prevent soggy calzones.
- If you don't have fresh herbs, dried oregano and basil can be used—use about one-third the amount as dried herbs are more concentrated.
- You can prepare the garlic butter in advance and reheat gently before brushing over calzones.
- Use room temperature dough for easier rolling and shaping.
- Calzones can be stored refrigerated for up to 2 days and reheated in the oven for best texture.
- Feel free to add cooked mushrooms or other vegetables in the filling for variation.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
