Spinach Calzones
Golden, crispy calzones stuffed with creamy ricotta, spinach, and mozzarella. These quick, fiber-rich calzones are packed with protein, perfect for an easy weeknight dinner or satisfying snack, and pair perfectly with your favorite dipping sauce.
Equipment
- 1 Oven
- 1 Baking Sheet
- Aluminum foil (enough to line the sheet)
- Non-stick cooking spray
- Mixing bowl (medium)
- Rolling Pin
- Knife
Ingredients
- ½ pound pizza dough
- 10 ounces frozen spinach thawed and drained
- ½ cup fat-free ricotta cheese approx. 124 g
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ⅛ teaspoon kosher salt
- 2 ounces mozzarella cheese shredded
- Sauce for dipping optional, as preferred
Instructions
- Preheat Oven for Perfect Crust: Begin by setting your oven to 425°F (220°C) and allow it to fully preheat while you prepare your calzones. Preheating ensures that the crust cooks evenly and develops a golden, crispy exterior while keeping the filling warm and creamy inside. Using the middle rack is ideal to avoid burning the bottom while achieving even browning.
- Prepare and Portion the Dough: Take your pizza dough and divide it into two equal portions, about 4 ounces each. Lightly flour your working surface to prevent sticking, and gently stretch each dough ball into a rough circle or oval shape. Aim for a thickness of about ¼ inch, keeping the edges slightly thicker to help seal the calzone later.
- Mix the Spinach Filling: Drain the thawed spinach thoroughly to remove any excess water—this prevents a soggy calzone. In a medium mixing bowl, combine the spinach with fat-free ricotta, shredded mozzarella, garlic powder, onion powder, and kosher salt. Mix gently but thoroughly so the cheese and seasonings evenly coat the spinach, creating a creamy, flavorful filling. Taste a small amount and adjust seasoning if needed.
- Assemble the Calzones: Lay each rolled-out dough portion flat and spoon half of the spinach mixture onto one side of the dough. Spread the filling evenly, leaving about ½ inch of border along the edge. Fold the dough over the filling, aligning the edges carefully, and gently press to flatten slightly. Seal the edges by pinching or crimping firmly, ensuring no filling escapes during baking.
- Vent the Calzones for Even Baking: Use a sharp knife to make a few small slits or cuts on the top of each calzone. These vents allow steam to escape during baking, preventing the filling from becoming watery and helping the crust maintain its crispiness.
- Prepare the Baking Surface: Line a baking sheet with aluminum foil for easy cleanup and lightly coat it with non-stick cooking spray. Place your assembled calzones on the prepared sheet, ensuring they have a little space between them to allow for even heat circulation.
- Bake Until Golden and Firm: Slide the baking sheet onto the middle rack of the preheated oven. Bake for approximately 20 minutes, or until the crust feels firm to the touch and turns a beautiful golden-brown color. The filling should be hot and bubbling inside. Check halfway through to ensure even browning, and rotate the sheet if necessary.
- Rest and Serve: Remove the calzones from the oven and let them rest for a few minutes to allow the filling to set slightly. Serve warm with your favorite dipping sauce, such as marinara, pesto, or a light tomato sauce. Enjoy each bite of the crispy, cheesy, and nutrient-packed calzone.
- Optional Tips for Extra Flavor: Brush the tops with a light coating of olive oil or sprinkle a pinch of Parmesan cheese before baking for added richness. For a slightly crunchier texture, bake directly on a pizza stone or preheated baking steel.
Notes
- Use well-drained spinach to prevent soggy calzones. Squeeze out excess moisture after thawing frozen spinach or after blanching fresh spinach.
- Dough can be store-bought or homemade; choose a soft, elastic dough for easier shaping.
- Feel free to swap mozzarella for provolone or fontina for a slightly different flavor profile.
- Adjust seasoning to taste; a pinch of nutmeg in the filling pairs wonderfully with spinach.
- Calzones are best enjoyed warm but can be reheated without losing crispiness.
