Easy Ricotta Spinach Calzones-Quick Recipe

Ricotta Spinach Calzones are a culinary hug in portable form, and I’m thrilled to share my go-to recipe with you. There’s something undeniably comforting and satisfying about these baked pockets of cheesy goodness. Imagin extracte biting through a perfectly golden-brown crust to reveal a warm, creamy filling of ricotta cheese, tender spinach, and a hint of savory seasoning. It’s no wonder why ricotta spinach calzones have become a beloved Italian-American classic. They’re the ideal weeknight meal when you want something impressive yet surprisingly simple, or a delightful appetizer that will disappear in minutes at your next gathering. What truly makes these ricotta spinach calzones special is the delightful balance of textures and flavors – the slight tang of the ricotta, the earthy freshness of the spinach, all enveloped in a pillowy, baked dough. Get ready to impress yourself and your loved ones with this incredible dish!

Ricotta Spinach Calzones

There’s something incredibly satisfying about a warm, cheesy calzone. It’s like a portable pizza hug, perfect for a weeknight dinner or a weekend treat. Today, we’re making a classic combination: ricotta and spinach. The creamy ricotta, earthy spinach, and gooey mozzarella create a symphony of flavors wrapped in a chewy, golden-brown pizza dough. These calzones are surprisingly easy to make, and the aroma that fills your kitchen as they bake is simply divine. Let’s get started!

Ingredients:

Preparing the Filling

The heart of our calzones lies in this delicious and simple filling. First, ensure your frozen spinach is completely thawed. The most crucial step here is to squeeze out as much liquid as possible. You can do this by placing the thawed spinach in a clean kitchen towel or cheesecloth and wringin extractg it out very firmly. Excess water will make your calzone filling soggy, and nobody wants a soggy calzone! Once dried, transfer the spinach to a medium bowl.

Next, add the ricotta cheese to the bowl with the spinach. This is where the creamy texture comes in. Follow with the shredded mozzarella and grated Parmesan cheese. The mozzarella will provide that wonderfully gooey, melty quality, while the Parmesan adds a sharp, nutty depth of flavor. Now, let’s season our filling. Stir in the garlic powder, minced fresh oregano, red pepper flakes (for a subtle kick), and salt. The oregano adds a fresh, aromatic note that pairs beautifully with the spinach and ricotta. Mix everything together gently until it’s well combined. Don’t overmix, we want to maintain some texture.

Assembling the Calzones

Now for the fun part – assembling our calzones! Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This prevents sticking and makes for easier cleanup. Lightly flour a clean work surface and your hands. Take your pound of pizza dough and divide it into two equal portions. If your dough is cold from the refrigerator, let it sit at room temperature for about 20-30 minutes to make it easier to work with.

Gently stretch or roll out each portion of dough into a rough circle, about 8-10 inches in diameter. Aim for an even thickness, not too thin that it tears, but not too thick that it becomes doughy. Place about half of the ricotta spinach filling onto one half of each dough circle, leaving a border of about 1/2 inch around the edge. This border is important for sealing the calzone and preventing the filling from oozing out during baking.

Sealing and Baking to Golden Perfection

To seal the calzones, brush the edges of the dough with a little water. This acts like glue. Carefully fold the other half of the dough over the filling, creating a half-moon shape. Press the edges firmly together to seal. You can crimp the edges with a fork for a decorative touch and extra security, ensuring no delicious filling escapes.

Once your calzones are assembled, place them on the prepared baking sheet. In a small bowl, whisk together the beaten egg and the egg yolk. This is our egg wash. Brush the tops of each calzone generously with the egg wash. This will give them that beautiful, glossy, golden-brown finish. You can also make a few small slits on the top of each calzone with a sharp knife. This allows steam to escape during baking, preventing the calzones from puffing up too much or bursting.

Bake in the preheated oven for 20-25 minutes, or until the calzones are puffed up, golden brown, and the filling is hot and bubbly. Keep an eye on them, as oven temperatures can vary. The aroma that fills your kitchen will be your best indicator that they’re nearing perfection!

Allow the calzones to cool slightly on the baking sheet for a few minutes before serving. This allows the filling to set a little, making them easier to cut and enjoy. Serve them warm, perhaps with a side of marinara sauce for dipping, or just on their own. These Ricotta Spinach Calzones are a delightful and satisfying meal that’s sure to become a favorite. Enjoy every cheesy, spinach-filled bite!

Conclusion:

And there you have it – a simple yet incredibly satisfying recipe for Ricotta Spinach Calzones! These delightful pockets of cheesy, savory goodness are surprisingly easy to whip up, making them perfect for a weeknight dinner or a fun weekend project. The combination of creamy ricotta, earthy spinach, and perfectly baked dough is a winner every time, offering a taste of homemade Italian comfort that’s hard to beat. Whether you’re a seasoned baker or just starting out in the kitchen, I truly encourage you to give these Ricotta Spinach Calzones a try. They’re a versatile dish that’s sure to become a family favorite.

For serving, these calzones are fantastic on their own, but they truly shine when paired with a fresh marinara dipping sauce. A simple side salad with a light vinaigrette also complements the richness beautifully. Don’t be afraid to get creative with variations! You can add a pinch of nutmeg for an extra layer of warmth, or even some sun-dried tomatoes for a burst of intense flavor. Consider adding a sprinkle of Parmesan cheese inside with the ricotta for an extra cheesy punch.

Frequently Asked Questions:

Can I make the dough ahead of time?

Absolutely! Pizza dough can often be made a day or two in advance and stored in the refrigerator. Just allow it to come to room temperature for about 30-60 minutes before you plan to assemble your calzones for easier handling.

What other vegetables can I add to the filling?

Mushrooms, finely chopped bell peppers, or even some caramelized onions would be delicious additions. Just ensure any vegetables are pre-cooked and any excess moisture is drained to prevent a soggy filling.

How do I prevent my calzones from bursting while baking?

Ensure you seal the edges of your dough very well. You can use a fork to crimp the edges securely. Also, avoid overfilling them; less is often more when it comes to a perfectly senon-alcoholic aled calzone.

Ricotta Spinach Calzones

Delicious homemade calzones filled with a creamy ricotta and spinach mixture, 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 400°F (200°C). Line a baking sheet with parchment paper.
2. Step 2
   In a medium bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, olive oil, garlic powder, oregano, red pepper flakes, and salt. Stir in the thawed and squeezed dry spinach until well combined.
3. Step 3
   Divide the pizza dough into 4 equal portions. On a lightly floured surface, roll each portion into a circle about 6-8 inches in diameter.
4. Step 4
   Spoon about 1/4 of the ricotta-spinach mixture onto one half of each dough circle, leaving a 1/2-inch border. Fold the other half of the dough over the filling and crimp the edges with a fork to seal.
5. Step 5
   Place the calzones on the prepared baking sheet. Brush the tops with the egg wash (1 large egg lightly beaten with 2 tablespoons water).
6. Step 6
   Cut a few small slits in the top of each calzone to allow steam to escape. Brush the tops 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.