Why You’ll Love This Recipe

I love this recipe because it perfectly balances indulgence and nourishment. The ricotta brings a creamy texture, while the spinach adds freshness and color. They’re versatile too—I can customize the filling with mushrooms, artichokes, or even sausage if I’m craving extra flavor. Plus, they bake up beautifully golden with a crisp crust and melty center, making them perfect for dipping into warm marinara sauce.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Dough (or use store-bought pizza dough):
2¼ tsp (1 packet) active dry yeast
1 cup warm water (110°F/45°C)
2½ cups all-purpose flour
1 tsp salt
1 tbsp olive oil
1 tsp sugar

For the Filling:
1 cup ricotta cheese
1 cup fresh spinach, chopped (or thawed and drained frozen spinach)
½ cup mozzarella cheese, shredded
1 clove garlic, minced
1 tsp Italian seasoning
Salt and pepper, to taste
Optional: pinch of crushed red pepper flakes

For Assembly:
1 egg (for egg wash)
Marinara sauce, for serving

Directions

1. Make the Dough:
   I start by dissolving the yeast and sugar in warm water in a small bowl. After about 5–10 minutes, when the mixture turns frothy, I know it’s ready. In a large mixing bowl, I combine the flour and salt, then pour in the yeast mixture along with olive oil. I mix until a dough forms, then knead it on a floured surface for 6–8 minutes until smooth and elastic. I place it in a lightly oiled bowl, cover it, and let it rise for about an hour or until doubled in size.

2. Prepare the Filling:
   While the dough rises, I mix together ricotta, spinach, mozzarella, garlic, Italian seasoning, salt, pepper, and red pepper flakes if I want a little heat. I stir until everything is well combined and creamy.

3. Preheat the Oven:
   I preheat my oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking.

4. Shape the Calzones:
   Once the dough has risen, I divide it into four equal portions. I roll each portion into a 7-inch circle. On one half of each circle, I spoon about a quarter of the filling, leaving a 1-inch border. I fold the dough over the filling to form a half-moon shape and press the edges firmly to seal. I like to crimp the edges with a fork for a decorative finish.

5. Egg Wash:
   I beat the egg in a small bowl and brush it over the tops of the calzones. This helps them bake to a beautiful golden color.

6. Bake:
   I arrange the calzones on the prepared baking sheet and bake them for 15–20 minutes, or until they’re golden brown and crisp on the outside.

7. Serve:
   I let them cool for a few minutes, then serve them warm with marinara sauce for dipping.

Servings and Timing

This recipe makes 4 calzones and takes about 40 minutes total—20 minutes to prep and 20 minutes to bake.

Variations

I love experimenting with the filling. Sometimes I add sautéed mushrooms, caramelized onions, or artichoke hearts for extra depth. For a heartier version, I mix in cooked chicken or turkey sausage. When I want a lighter option, I use part-skim ricotta and a bit less cheese. I’ve also tried brushing the crust with garlic butter before baking for an extra layer of flavor—it’s incredible.

Storage/Reheating

I store leftover calzones in an airtight container in the refrigerator for up to 3 days. To reheat, I bake them in a 350°F (175°C) oven for 10–15 minutes, which keeps the crust crisp. They also freeze well—I wrap them tightly in foil and freeze for up to 2 months. To reheat from frozen, I bake them at 375°F (190°C) for about 25 minutes.

FAQs

Can I use store-bought pizza dough?

Yes, I often use store-bought dough when I’m short on time—it works perfectly.

Can I make the dough ahead of time?

Absolutely. I prepare the dough a day ahead, refrigerate it, and let it come to room temperature before shaping.

What’s the best cheese for calzones?

Ricotta is classic, but I like mixing in mozzarella for stretchiness and flavor.

Can I make them vegetarian?

Yes, this recipe is naturally vegetarian. I just make sure to use vegetarian-friendly cheese.

Can I freeze unbaked calzones?

Yes, I freeze them unbaked on a baking sheet, then transfer them to freezer bags. I bake them directly from frozen, adding a few extra minutes to the baking time.

How do I keep the filling from leaking?

I make sure to seal the edges well and avoid overfilling. A fork or a pinch-fold works great for sealing.

Can I use whole wheat flour for the dough?

Yes, substituting half the flour with whole wheat gives a slightly denser but heartier texture.

How can I add more flavor to the dough?

I sometimes mix in a bit of garlic powder or dried herbs into the dough for an herbed crust.

What can I serve with these calzones?

I love serving them with a fresh green salad, roasted vegetables, or a small bowl of soup.

Can I make them dairy-free?

Yes, I use dairy-free ricotta and mozzarella alternatives—they melt beautifully and still taste delicious.

Conclusion

I love how these Ricotta and Spinach Calzones combine everything I adore about Italian comfort food into a single, hand-held package. The buttery crust, creamy cheese filling, and savory spinach make each bite irresistible. Whether I’m serving them for a family dinner or grabbing one on the go, they always deliver warmth, comfort, and that unmistakable homemade charm that makes Italian cuisine so special.