Ricotta Spinach Calzones turn one pound pizza dough into exactly four individual pastries filled with dry chopped spinach, ricotta, mozzarella, Parmesan, egg yolk, oregano, and gentle chile heat. The recipe makes and serves four calzones in 30 recorded minutes, with 15 minutes of preparation and 15 minutes of cooking at a hot 500°F. The filling must stay relatively dry, the dough pieces must remain equal, and every seven-inch round needs a clear one-inch border. Egg wash seals and shines the dough, while exactly five steam vents in each top release pressure during the two-part eight-minute-plus-seven-minute bake.
Ricotta Spinach Calzones Ingredients
null: 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.
If you enjoy this recipe, you may also like Sausage Gravy Puff Pie.
How to Make Ricotta Spinach Calzones
- Preheat oven: Preheat oven to 500°F.
- Prepare filling: Combine spinach, ricotta, mozzarella, olive oil, egg yolk, garlic powder, oregano, red pepper flakes, and salt in a large bowl.
- Divide dough: Place dough on a lightly floured surface and divide into 4 even pieces.
- Flatten dough: With a rolling pin or your hands, flatten each piece into a 7-inch round on a piece of parchment paper.
- Add filling: Spread 1/4 of the spinach filling evenly over half of each dough round, leaving a 1-inch border around the edge.
- Seal edges: Brush the edges with the egg wash, fold the other half of the dough over the filling, leaving a 1/2-inch border uncovered, and press edges together to seal.
- Cut steam vents: With a sharp knife, cut 5 steam vents in the top of each calzone and brush the tops with the remaining egg wash.
- Bake calzones: Transfer the calzones onto a parchment-lined baking sheet and bake for 8 minutes. Brush with any remaining egg wash, sprinkle with grated Parmesan, and bake for another 7 minutes.
- Cool and serve: Move the calzones to a wire rack and let cool for 5 minutes before serving.
For storage details after serving, the USDA leftovers and food safety guidance.
Why the Order Matters
Preheat the oven to 500°F. Combine 10 ounces thawed frozen chopped spinach that has been squeezed dry with eight ounces ricotta, four ounces shredded mozzarella, one tablespoon olive oil, one large egg yolk, one teaspoon garlic powder, one and one-half teaspoons minced fresh oregano, one-eighth teaspoon red pepper flakes, and one teaspoon salt. Divide one pound pizza dough into exactly four equal pieces on a lightly floured surface. Flatten each piece into a seven-inch round on parchment. Spread one-quarter of the spinach filling over half of every round, leaving a one-inch border. Brush the edges with one large egg beaten with two tablespoons water, fold over while leaving a half-inch border uncovered, and seal. Cut five vents, brush tops, bake eight minutes, brush with remaining wash, add the one ounce Parmesan, and bake seven minutes more.
If you enjoy this recipe, you may also like Ham and Cheese with Spinach.
Critical Visual and Timing Cues
Squeeze the thawed spinach until it no longer releases obvious water; retained liquid can weaken the seam and make the interior soggy. The filling should look evenly combined, with ricotta, mozzarella, yolk, oil, seasonings, and greens distributed through every quarter portion. Weighing or carefully comparing the four dough pieces protects the stated yield. Each round should be about seven inches and thick enough to lift without tearing. Keep filling on one half and preserve the full one-inch clean edge. After folding, a half-inch lip remains available to press securely. Count exactly five shallow vents across each top without cutting into the bottom. At the end, the calzones should be puffed and golden, with the crust set underneath and no raw band along the sealed edge.
Serving and Storage
Transfer all four calzones to a wire rack and cool for the recorded five minutes before serving. Air circulating underneath prevents the bases from steaming against a flat pan, while the pause lets the filling settle. Each calzone is one serving. The verified recipe does not include marinara or another dip, so any sauce offered at the table is separate from the formula. Refrigerate leftovers promptly due to ricotta, mozzarella, Parmesan, egg, and spinach. Reheat until the center is hot and the crust is crisp again. The dish contains wheat, dairy, and egg. Keep the raw egg-wash bowl and brush away from the finished rack, and discard any wash that has contacted raw dough rather than using it after baking.
Practical Kitchen Notes
There are two egg components with different jobs. One large egg yolk enters the spinach filling. A different whole large egg is lightly beaten with exactly two tablespoons water for sealing and brushing. Do not put the whole egg wash into the filling or omit the yolk. Parmesan is also reserved for the second oven stage, while mozzarella belongs inside from the start. The fresh oregano amount is one and one-half teaspoons, red pepper flakes remain one-eighth teaspoon, and salt is one teaspoon. Use only a light dusting of flour on the work surface; adding excessive flour can toughen the edges. Parchment supports each round during shaping and lines the baking sheet for the high-temperature bake.
Details Worth Preserving
Complete all preparation before opening the oven because 500°F is very hot. Squeeze spinach, mix the filling, prepare parchment, beat the wash, and grate the one-ounce Parmesan. Divide filling and dough into four portions before assembly. Work with one round at a time but keep the others covered so they do not dry out. Spread filling evenly without reaching the one-inch border, fold carefully, leave the specified half-inch uncovered lip, and press out trapped air before sealing. Count five vents on every top and brush lightly. After eight minutes, work efficiently when applying remaining wash and Parmesan, then return the tray for exactly another seven minutes. Move all four to the rack, cool five minutes, and serve.
Recorded Recipe Tips
Conclusion
Ricotta Spinach Calzones makes 4 calzones in 30 recorded minutes, plus any separately stated baking, chilling, rising, resting, or cooling time. Preserve every listed quantity and instruction for the intended result.
Frequently Asked Questions
- → How many servings does Ricotta Spinach Calzones make?
It makes 4 calzones and serves 4.
- → How long does Ricotta Spinach Calzones take?
The recipe records 15 minutes of preparation, 15 minutes of cooking, and 30 minutes total, plus any separately stated baking, chilling, rising, resting, or cooling time.
- → What equipment should be ready?
Prepare Rolling pin; Parchment paper; Large bowl; Baking sheet; Wire rack; Sharp knife before starting.
- → Can I change the recorded method?
For the verified result, keep the listed quantities, temperatures, timing, and ordered instructions exactly as written. Use only optional variations explicitly recorded in the source.