Spinach and Ricotta Calzones

Spinach and Ricotta Calzones

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?
  • Each serving
  • 260 cal
  • 15g fat (5g sat)
  • 75mg chol
  • 480mg sodium
  • 20g carb
  • 3g fiber
  • 14g protein


  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 pound fresh baby spinach, washed and dried
  • 1 cup ricotta cheese
  • 1/2 cup grated mozzarella cheese
  • 2 tablespoons finely grated Parmigiano-Reggiano cheese
  • 1 large egg yolk
  • Salt and pepper, to taste
  • 1 frozen pizza dough, thawed
  • 1 cup of your favorite marinara sauce


Preheat oven to 425° F.

In a sauté pan, heat oil over medium heat and cook garlic until soft, 1 to 2 minutes. Add the spinach and cook until wilted, 2 to 3 minutes. Transfer to a colander and squeeze out the excess liquid, then coarsely chop.

In a large bowl combine spinach, all three cheeses, egg, salt and pepper.

Divide the dough into 4 equal pieces, then roll out each piece into an 8-inch round. Working on half of each circle, divide the spinach-cheese filling equally, leaving about a 1/2-inch margin on the edge. Fold the other half of the dough over the top of filling and pinch the edges firmly to seal.

Transfer the calzones to a baking sheet and bake 12 to 15 minutes or until golden brown. Serve warm with heated marinara sauce for dipping.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member