Spinach and Ricotta Calzones

Spinach and Ricotta Calzones

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  • 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.