Ricotta and Spinach Calzones

Ricotta and Spinach Calzones are a delightful and satisfying twist on traditional pizza pockets. This recipe strikes the perfect balance between a crisp crust with chewy texture and a rich, flavorful filling of ricotta cheese, spinach, and Parmesan. A hint of garlic, oregano, and red pepper flakes adds a delicious depth of flavor to the filling. These calzones are quick to assemble and bake to perfection in just 15 minutes. Using high-quality pizza dough is essential for achieving the best results. Serve these calzones with your favorite marinara or tomato pasta sauce for a delicious and comforting meal.

SERVES 4

INGREDIENTS:

• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 8 ounces (1 cup) whole-milk ricotta cheese
• 4 ounces mozzarella cheese, shredded (1 cup)
• 1 ounce Parmesan cheese, grated (½ cup)
• 1 tablespoon extra-virgin olive oil
• 1 large egg, lightly beaten with 2 tablespoons water, plus 1 large yolk
• 2 garlic cloves, minced
• 1½ teaspoons minced fresh oregano
• ⅛ teaspoon red pepper flakes
• 1 pound pizza dough

INSTRUCTIONS:

1. Preheat the Oven: Adjust the oven rack to the lower-middle position and preheat the oven to 500 degrees Fahrenheit.
2. Prepare the Filling: In a bowl, combine the thawed and squeezed dry spinach, ricotta cheese, shredded mozzarella, grated Parmesan, olive oil, egg yolk, minced garlic, minced oregano, and red pepper flakes. Mix well until all the ingredients are evenly combined.
3. Prepare the Dough: On a lightly floured counter, divide the pizza dough in half and cover each piece with greased plastic wrap. Working with one piece at a time, use a rolling pin to flatten the dough into a 9-inch round. Transfer each piece of dough to a square piece of parchment paper and reshape it as needed.
4. Assemble the Calzones: Spread half of the spinach filling evenly over half of each dough round, leaving a 1-inch border at the edge. Brush the edge with the egg wash. Fold the other half of the dough over the filling, leaving a ½-inch border of the bottom half uncovered. Press the edges of the dough together firmly and crimp them to seal.
5. Cut Steam Vents: Using a sharp knife, cut five steam vents, about 1½ inches long, on the top of each calzone. Be sure to cut through only the top layer of dough.
6. Apply Egg Wash: Brush the tops of the calzones with the remaining egg wash.
7. Bake the Calzones: Transfer the calzones (still on the parchment) onto a baking sheet, trimming the parchment as needed to fit. Bake in the preheated oven until golden brown, about 15 minutes. Rotate the baking sheet halfway through baking for even cooking.
8. Serve: Remove the calzones from the oven and transfer them to a wire rack. Let them cool for 5 minutes before serving. Serve the calzones with your favorite marinara or tomato pasta sauce.

VARIATION – CHEESY BROCCOLI CALZONES:

For a delightful variation, omit the spinach and reduce the ricotta to ½ cup. Increase the shredded mozzarella to 1½ cups and add ½ cup crumbled feta cheese and 10 ounces of chopped and thawed frozen broccoli florets to the ricotta mixture. Follow the same steps to assemble and bake these Cheesy Broccoli Calzones for a tasty alternative.