Ricotta Spinach Calzones- Easy Cheesy Dinner

Ricotta Spinach Calzones are a delightful Italian-American classic that’s surprisingly simple to make at home, offering a deeply satisfying meal experience. Have you ever craved that perfect pocket of cheesy, herby goodness, warm from the oven? That’s exactly what these amazing Ricotta Spinach Calzones deliver! There’s something undeniably comforting about biting into a perfectly baked calzone, the golden crust yielding to a creamy, flavorful filling. What truly sets these apart is the harmonious blend of tender spinach, creamy ricotta cheese, a hint of garlic, and a whisper of nutmeg – a flavor profile that’s both elegant and down-to-earth. They’re perfect for a weeknight dinner when you want something special without a fuss, or even for entertaining guests who will surely be impressed by your homemade creation. Get ready to fall in love with these incredibly versatile and delicious Ricotta Spinach Calzones.

Ricotta Spinach Calzones

There’s something incredibly satisfying about a warm, golden-brown calzone, isn’t there? The slightly crisp exterior giving way to a gooey, flavorful filling is pure comfort food. And when that filling involves creamy ricotta, vibrant spinach, and melty cheeses, well, you’ve got a winner on your hands. These Ricotta Spinach Calzones are surprisingly easy to make and perfect for a weeknight dinner or a fun weekend project. They’re a fantastic way to get a good dose of greens in a way that feels like a treat.

Ingredients:

Preparing the Filling

The key to delicious calzones is a well-seasoned and perfectly textured filling. The first step is to tackle our spinach. It’s crucial to get as much moisture out of the thawed spinach as possible. This prevents your calzones from becoming soggy. I like to use a clean kitchen towel or a few layers of paper towels to really press out the excess water. Once you’ve got your dry spinach, we’ll combine it with our cheeses and seasonings.

In a medium bowl, combine the squeezed-dry spinach, ricotta cheese, shredded mozzarella, and grated Parmesan. The ricotta will provide a lovely creaminess, while the mozzarella will melt into those irresistible cheesy pockets. The Parmesan adds a sharp, nutty depth of flavor. Next, we’ll add our flavor boosters. Stir in the olive oil, which adds a touch of richness. Then, sprinkle in the garlic powder, minced fresh oregano, red pepper flakes for just a hint of warmth, and salt. Give everything a good stir until it’s well combined. Taste a little bit of the filling (carefully, of course!) and adjust the salt or red pepper flakes if you think it needs it. This is your chance to make it perfect for your palate!

Assembling the Calzones

Now for the fun part – building our calzones! Preheat your oven to 400°F (200°C). If you’re using a baking sheet, you can line it with parchment paper for easy cleanup.

Shaping the Dough

On a lightly floured surface, divide your pizza dough into two equal portions. This recipe makes two good-sized calzones. Gently shape each portion into a rough ball. You can use your hands or a rolling pin to roll out each ball into a circle, about 8-10 inches in diameter. Don’t worry too much about perfect circles; rustic is charming! If the dough is resisting and keeps springin extractg back, let it rest for about 10 minutes, covered with a clean kitchen towel, then try again. This allows the gluten to relax.

Adding the Filling and Sealing

Spoon half of the ricotta spinach filling onto one half of each dough circle, leaving about a 1-inch border all around. Be generous with the filling, but don’t overstuff it, or it will be difficult to seal properly and might leak during baking. Carefully fold the other half of the dough over the filling, creating a semi-circle. Pinch the edges together firmly to seal. You can then crimp the edges with a fork for an extra secure seal and a decorative touch. This step is crucial for keeping all that deliciousness contained inside.

The Egg Wash for Golden Perfection

For that beautiful, golden-brown, and slightly shiny finish, we’re going to make an egg wash. In a small bowl, whisk together the beaten egg and the tablespoon of water. Brush this mixture all over the tops of your calzones. This not only makes them look appealing but also helps them brown evenly. To allow steam to escape and prevent the calzones from puffing up too much and potentially bursting, make a couple of small slits in the top of each calzone with a sharp knife.

Baking the Calzones

Place the assembled calzones on your prepared baking sheet. Pop them into the preheated oven. Bake for 20-25 minutes, or until the crust is golden brown and puffed, and the filling is hot and bubbly. The exact baking time will depend on your oven and how thick you made your dough. Keep an eye on them during the last few minutes to make sure they don’t get too dark.

Once they’re out of the oven, let them rest for a few minutes before slicing into them. This allows the filling to set slightly, making them easier to serve. I love serving these with a simple marinara sauce for dipping, but they’re also fantastic on their own. Enjoy the fruits of your labor – these Ricotta Spinach Calzones are a truly satisfying meal!

Conclusion:

There you have it – your guide to creating delicious and satisfying ricotta spinach calzones! This recipe is fantastic because it offers a wonderful balance of creamy ricotta, earthy spinach, and savory herbs, all wrapped in a golden, slightly chewy pizza dough. It’s a truly comforting and versatile dish that’s surprisingly easy to whip up, making it perfect for a weeknight family dinner or a fun weekend project. The beauty of these ricotta spinach calzones lies in their adaptability; you can customize them to your heart’s content!

For serving, I love to present them hot from the oven with a side of marinara sauce for dipping. A simple side salad with a light vinaigrette also complements the richness of the calzones beautifully. Don’t be afraid to experiment with variations! Consider adding sautéed mushrooms, caramelized onions, or even a sprinkle of nutmeg for an extra layer of flavor. You could also swap out the ricotta for a blend of ricotta and cottage cheese for a lighter filling, or add a handful of chopped sun-dried tomatoes for a burst of tangin extractess. I truly hope you give this ricotta spinach calzone recipe a try. It’s a crowd-pleaser that’s sure to become a favorite in your cooking repertoire.

Frequently Asked Questions:

Can I make the dough ahead of time?

Absolutely! Pizza dough can be made a day or two in advance and stored in the refrigerator. Just let it come to room temperature for about 30 minutes before you’re ready to shape your calzones for the best results.

What if I don’t have fresh spinach? Can I use frozen?

Yes, you can definitely use 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.

How do I reheat leftover ricotta spinach calzones?

The best way to reheat them is in the oven or a toaster oven at around 350°F (175°C) until warmed through and the crust is crispy again. Microwaving can make the dough a bit chewy.

Ricotta Spinach Calzones

Delicious homemade calzones filled with creamy ricotta, savory spinach, and melted mozzarella and Parmesan cheeses, baked to golden perfection.

Prep Time
20 Minutes

Cook Time
25 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 425°F (220°C). Line a baking sheet with parchment paper.
2. Step 2
   In a medium bowl, combine the squeezed spinach, ricotta cheese, shredded mozzarella, grated Parmesan, olive oil, garlic powder, fresh 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 6-inch circle.
4. Step 4
   Spoon about 1/4 of the ricotta 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 (beaten egg mixed with water) and then dot with the egg yolk.
7. Step 7
   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.