Spinach Ricotta Calzones
Recipe type: Main Dishes
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 1¼ cup warm water
  • 1 teaspoon sugar
  • ¾ teaspoon salt
  • 2 tablespoons extra virgin olive oil
  • 3 cups all purpose or bread flour
  • 2¼ teaspoons yeast (1 envelope)
  • 1 tablespoon extra virgin olive oil
  • 3 cloves garlic, finely chopped
  • 1 10 oz bag fresh spinach
  • 1 cup ricotta cheese
  • 1 cup shredded mozarella cheese
  • ½ cup grated parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 teaspoon Italian seasoning or pizza seasoning
  • 8 oz mozarella cheese slices
  • 1 egg mixed with 1 tablespoon water
  • Marinara sauce
  1. In a bread machine, place water, sugar, salt, 2 tablespoons olive oil, bread flour and yeast. Turn on dough cycle.
  2. If using a mixer, soften yeast in a small bowl with water and sugar. Let set for 5 minutes. Place in a mixing bowl. Add in olive oil and salt and mix for 2 minutes. Slowly add in flour, a cup at a time. Process in the mixer using a dough hook or paddle for 5 minutes after all flour is incorporated. Remove bowl from the mixer. Cover the bowl with a clean kitchen towel and let rise for 1 hour.
  3. While dough is rising, place 1 tablespoon olive oil in a saute pan over medium heat. Place chopped garlic in pan and cook for one minute. Add spinach, salt and pepper and cook until wilted. Remove from heat and let cool. Place in a strainer and squeeze out excess water. Set aside.
  4. In a medium bowl, place ricotta cheese, mozarella cheese, parmesan cheese, salt, pepper and seasoning. Add in spinach mixture and stir until combined.
  5. Turn dough out onto a floured surface. Have a cup of warm water standing by for sealing the calzones. Divide dough into 4 equal pieces. Starting with one piece of the dough, roll out with a rolling pin into a 10 inch circle. You may have to dust your rolling pin with flour to keep from sticking to the dough.
  6. On one half of the dough circle place 2-3 mozarella slices, leaving a ½ inch space along the edges. Place ¼ of the cheese/spinach filling on top of cheese slices. Brush edges of dough circle with a little bit of warm water. Fold the top of the dough over the filling. Press down to seal and then crimp or fold edges of dough in to seal completely. Place on a parchment paper lined baking sheet.
  7. Brush the top of the calzones with egg wash (1 egg mixed with 1 tablespoon water). Make 3 slits in the calzone. One in the middle from top to bottom, then two on each side.
  8. Repeat with other dough and filling to make 4 calzones total.
  9. Bake at 450 degrees for 15-20 minutes. Serve with warm marinara sauce if desired.
Recipe by The Memorable Kitchen at http://thememorablekitchen.com/spinach-ricotta-calzones/