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This simple spinach and ricotta calzone turns basic ingredients into a fancy-looking dinner you can make at home. The mix of smooth cheese and tasty greens wrapped in crispy pizza dough makes a handheld meal that's both fancy and filling.
I stumbled on this trick from America's Test Kitchen when I needed something quick but filling for dinner. My family loved these so much they asked for them again and again in the next couple weeks. Everyone gets excited about breaking through that crunchy outside to find the gooey cheese inside.
Ingredients
- Frozen chopped spinach: Works as your veggie base that needs to be thawed and squeezed super dry so your calzones don't get mushy
- Ricotta cheese: Adds that smooth, soft texture you need in a proper calzone
- Mozzarella cheese: Gets all stretchy and gooey when you take your first big bite
- Parmesan cheese: Brings a tangy kick that makes everything taste better
- Olive oil: Makes the filling richer and adds a nice flavor
- Eggs: Do double duty - the yolk goes in the filling while the rest helps make the crust turn gold
- Garlic powder: Spreads flavor through everything without being too strong like fresh garlic
- Fresh oregano: Gives a fresh taste that you just can't get from the dried stuff
- Red pepper flakes: Add a tiny bit of heat that cuts through the rich cheese
- Pizza dough: Makes up the outside part; grab some from the store or make your own if you're feeling fancy
Step-by-Step Instructions
- Get Your Oven Hot:
- Turn your oven up to 500 degrees Fahrenheit. You need this super hot temp to get a crunchy outside while keeping the inside juicy. Put your rack right in the middle so everything cooks the same all around.
- Put The Filling Together:
- Take your completely dried spinach and mix it with ricotta, mozzarella, olive oil, egg yolk, garlic powder, fresh oregano, red pepper flakes, and salt in a big bowl. Stir it all up but don't go crazy - you want it mixed but not smooshed. It should be creamy but still have some chunks.
- Deal With The Dough:
- Cut your pizza dough into four same-sized pieces on a floured counter. This way they'll all cook the same and feed everyone equally. Work on one piece at a time and cover the rest so they don't dry out. Stretch each piece into a 7-inch circle on some parchment paper so they're easy to move.
- Add Your Filling:
- Spread a quarter of your spinach mix on half of each dough circle, but stay an inch away from the edge. You need this empty space to close it up properly. Brush the empty edge with beaten egg which helps it stick together and get shiny.
- Close Them Up:
- Fold the empty half over your filling, leaving a tiny bit of the bottom edge uncovered. Press down firmly around the edges then pinch them with your fingers to make sure they're fully closed. Good sealing stops the filling from leaking out and traps steam inside to make the filling tender.
- Last Touches And Baking:
- Cut five little slits in the top of each calzone with a knife. These holes let steam escape so your calzones don't burst open. Brush the tops with egg wash and bake for 8 minutes. Then brush more egg on top and sprinkle with Parmesan before cooking another 7 minutes until they're nice and brown.
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Frozen spinach is actually the hidden champion in this meal. I always keep some in my freezer just for making these. During one big snowstorm when we couldn't leave the house, I made these with stuff I already had, and now they're our go-to comfort food. My daughter even wants them before her big soccer matches for luck.
Make-Ahead Options
These are great for planning ahead. You can mix up the filling two days early and keep it in the fridge. You can also make the whole calzones and store them uncooked in the fridge for a day before baking, though you might need to cook them a few minutes longer if they're cold. If you want to save them longer, freeze the uncooked calzones on a tray until they're hard, then wrap each one in plastic and foil. They'll stay good for up to 3 months and can go straight from freezer to oven - just add about 10 more minutes to the cooking time.
Customization Ideas
The best thing about calzones is how easy they are to change up. While this spinach and ricotta version is really popular, you can tweak the filling however you want. Try adding cooked mushrooms for a woodsy taste, or throw in some chopped artichoke hearts for a taste of the Mediterranean. In summer, use basil instead of oregano when it's growing everywhere. If you like meat, some cooked Italian sausage works really well with the spinach and cheese. Just don't stuff them too full, no matter what you put inside.
Serving Suggestions
These calzones are filling enough to eat on their own, but they taste even better with certain sides. A simple arugula salad with some lemon juice and olive oil offers a peppery, tangy contrast to the rich calzones. For a bigger meal, serve them with tomato soup for dipping. Though marinara sauce isn't usually paired with this specific calzone filling, having a small bowl of warm marinara on the side is always nice for folks who want that extra flavor kick.
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Recipe FAQs
- → Can fresh spinach be used instead of frozen?
Definitely! Quickly cook fresh spinach in a pan just until it wilts, then press out the extra liquid before mixing it into the filling.
- → Is it possible to make homemade dough?
Of course! Making your own pizza dough lets you tweak the taste and texture to get it just the way you like.
- → What's the best way to keep leftover pockets?
Pop cooled pockets into an airtight container and refrigerate them for up to three days. Reheat in the oven to keep that crispy crust intact.
- → Can I switch up the filling ingredients?
You sure can! Try tossing in cooked sausage, mushrooms, or any veggies you enjoy for a fun twist on the classic.
- → How should I warm up calzones later?
Heat them in the oven at 350°F for about 10 minutes. Avoid the microwave—it'll make the crust lose its crunch.