Italian
Spinach-Ricotta Calzone
A crisp, blistered half-moon of pizza dough encloses well-drained spinach, ricotta, mozzarella, Pecorino, and nutmeg, with bright marinara served alongside.
4 servings · 30 minutes prep · 24 minutes cook
Ingredients
Spinach-Ricotta Filling
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 10 ounces baby spinach, cut into even 1 1/2-inch (4 cm) pieces
- 1 1/4 cups whole-milk ricotta, drained if loose
- 6 ounces low-moisture mozzarella, shredded
- 1 1/2 ounces Pecorino Romano, finely grated
- 1 large egg
- 1/8 teaspoon grated nutmeg
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt
Assembly
- 1 1/2 pounds prepared pizza dough, divided into 4 balls
- 1 large egg, beaten with 1 teaspoon water
- 2 cups marinara sauce, warmed for serving
Directions
Prepare the Filling
- Heat the olive oil in a skillet over medium. Cook the garlic for 30 seconds, add the spinach, and wilt for 2 minutes. Cool, squeeze very dry, and chop.
- Mix spinach with the ricotta, mozzarella, Pecorino, egg, nutmeg, pepper, and salt. Chill 15 minutes.
Shape and Seal
- Let the covered dough balls relax at room temperature for 20 minutes. Then heat the oven and an inverted 18-by-13-inch (46-by-33 cm) rimmed baking sheet to 475°F (245°C) for 30 minutes. Stretch each relaxed dough ball into an 8-inch (20 cm) round on parchment.
- Place one-quarter filling on one half, leaving a 3/4-inch (2 cm) border. Fold over, press out trapped air, and crimp firmly. Brush with the egg wash and cut two small vents.
Bake and Rest
- Arrange the four calzones on the parchment in a two-by-two pattern with at least 1 inch (2.5 cm) between them, then slide parchment and calzones onto the hot inverted sheet pan. Bake for 18 to 22 minutes, rotating once, until deeply golden, at least 160°F (71°C) in the center of the egg-containing filling, and 190°F (88°C) at the thickest bread seam.
- Rest 10 minutes before cutting. Serve the warm marinara on the side rather than pouring it over the crust.
Allergen and Product Check
- Allergen note: contains wheat, milk, and egg. When combining dairy-free substitutions with egg avoidance, use a suitable vegan wash or omit the wash and verify every dough and replacement-product label.
