Spinach And Ricotta Cheese Calzone
We usually make pizza at least once a week in our pizza oven, but I also like to use my pizza dough for other oven baked treats to serve as snacks or for light lunches. I like to stuff my dough with my favorite fillings and roll it up and bake as in a stromboli, or fold a circle of dough over a savory filling to create a calzone.
When I make pizza dough, I usually make a double batch and then store the leftover dough in well wrapped balls in the freezer for future pizza nights, or to be used as I did in this spinach and ricotta cheese calzone. You can use my Favorite Pizza Dough for these calzone, or simply buy already made pizza or bread dough at your local grocery store. Calzones are very easy to make, and you can vary the fillings according to your own personal taste. I made individual calzones for lunch recently and wanted to keep them fairly healthy so I chose a ricotta cheese and spinach filling. I find that for a lunch sized calzone that about a 6 ounce ball of dough is just perfect. Add a nice mixed salad and you have a complete meal.
Deborah Mele 2012
Spinach & Ricotta Cheese Calzone
A creamy cheese filling is encased in golden brown dough in these tasty baked calzone.
- 2 (6 Ounce) Balls Pizza Dough, Homemade or Store Bought
- 5 Ounces Frozen Chopped Spinach, Thawed & Squeezed Well To Remove Excess Water
- 1 Cup Ricotta Cheese
- 1/2 Cup Grated Mozzarella Cheese
- 1/4 Cup Grated Parmesan Cheese
- Sea Salt & Cracked Black Pepper
- Dash Of Red Chili Flakes
- 1/3 Cup Diced Pancetta or Bacon, Cooked Until Crisp
- 1 Egg
- 4 Tablespoons Grated Parmesan Cheese
- Preheat oven to 450 degrees F. and lightly dust a baking sheet with cornmeal.
- On a lightly floured surface, roll out each ball of dough into an eight to nine inch circle.
- In a bowl, mix together the spinach, ricotta, mozzarella, parmesan, salt, pepper, and red pepper flakes.
- Take half the filling and place on half of each of the dough circles leaving a 3/4 inch border around the edge.
- Fold the other half of the dough over the filling lining up the edges and pinch to seal.
- Place each calzone on the prepared baking sheet.
- Crack the egg into a small bowl, add a tablespoon of water, and beat with a fork until blended.
- Brush the egg wash over each of the calzone and then sprinkle with the grated Parmesan cheese.
- Bake the calzone for 20 to 25 minutes or until puffy and golden brown.
I love calozne with good tasty filling as the one of this excellent recipe!Thank you so much, Deborah.
Best regards fom Miami.
I made the mushroom lazana with the crushed tomatos and cheeses..I had to leave out the sausage because it was a Friday fast day but I added swiss chard ..oh my..it was amazing. thank you , we even froze some for this Friday.
I can not wait to make the spinach & ricotta cheese calzones..yumm
I just discovered your blog and I just love it.
Beautiful photos and my favorite Italian recipes!
I really like the radiance that expresses the blog, then the sunflower is the very symbol of my country (I’m in Tuscany, I lived between Florence and Arezzo,confines with Umbria).
I also have a small food blog, if you want to come and visit … make me very happy!
Meanwhile I put your blog on my bookmark 😉
Looks and sounds delicious!
If this recipe doesn’t have “Carlo” (my name) written all over it, I don’t know what does!
I love spinach. I love pizza. I love cheese.
I’m gonna love eating this recipe when I make it tomorrow night because this is going to be dinner.
Thanks for sharing your recipe. I’m seriously stoked about trying it!
Yummers-ville, I just bet!
Just made This! It was amazing!!!!!
Glad you enjoyed it!