Recipes

Ricotta & Spinach Calzones

Finding meatless dishes continues to be a challenge as the weeks go on, but it has also really opened my eyed & my mind to new ideas. I found this recipe when reading through a Buzzfeed article about meatless lunches and thought it would make a great meatless dinner. It seemed simple enough to throw together on a busy day, which I always love.

Any dish that resembles pizza in the slightest is something I can get behind. Calzones are no exception to that. This version is stuffed with spinach & cheese giving it a creaminess you always crave with calzones, but the spinach makes the calzones a little lighter, and I don’t know about you, but that always makes me feel a little better about what I’m eating. Not to mention the crust is whole grain so this dish is basically “healthy”… right?

Serve these up with a simple green salad, or Cesar if you’re feeling a little fancy on a Monday night, & some warmed marinara sauce for a complete meal.

I hope you love these!

Ricotta & Spinach Calzones

Preheat oven to 500 degrees.

In a large mixing bowl, combine the spinach, mozzarella, ricotta, garlic powder, dried oregano, red pepper flakes, oil & egg yolk.

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Place the pizza dough on a well-floured surface and dust the top with flour. Roll out the dough until it is between 1/8″ & 1/4″ thick. For this recipe I used a whole wheat dough because its heartier & better for you, but you can use whatever dough you like.

 

Cut out 4 large circles to make larger calzones, or cut out 6 smaller circles for smaller calzones. (For this recipe I made 6 calzones, but the amount of filling will work for either.)

 

Once the dough is cut it is time to fill the calzones. Divide the filling into either 4 or 6 portions, depending on the size of the calzones. Lay the filling on one half of the dough, making sure to leave a border.

 

After you have filled each calzone, fold the half that doesn’t have the filling over the top of the half with the filling. Pinch the edges together (like a pie crust) to seal the calzone, then go over it with a fork to ensure a tight seal so the filing doesn’t escape in the oven. Then cut 3 or 4 slits into the top of the calzones to let any steam escape. Brush them with the egg wash and bake for 8 minutes. Remove the calzones from the oven, brush with remaining egg wash & sprinkle with Parmesan cheese. Return to oven & bake an additional 8 minutes.

Serve with a side of marinara & simple green salad.

 

Recipe adapted from Kitschen Cat-Ricotta and Spinach Calzones with a few small changes noted above.

Ricotta & Spinach Calzones

Prep Time: 15 minutes
Total Time: 30 minutes
Yield: 4-6 calzones

Ingredients:
10 ounces frozen spinach, thawed & with all liquid removed
4 ounces shredded mozzarella
8 ounces ricotta
1 teaspoon garlic powder
1 teaspoon dried oregano
1/8 teaspoon red pepper flakes
1 tablespoon olive oil
1 egg yolk
1 pound whole wheat pizza dough

Egg Wash:
1 egg
1 tablespoon water

Instructions:

  1. Preheat oven to 500 degrees.
  2. In a large mixing bowl, combine the spinach, mozzarella, ricotta, garlic powder, dried oregano, red pepper flakes, oil & egg yolk.
  3. Place the pizza dough on a well-floured surface and dust the top with flour. Roll out the dough until it is between 1/8″ & 1/4″ thick.
  4. Cut out 4 large circles to make larger calzones, or cut out 6 smaller circles for smaller calzones. (For this recipe I made 6 calzones, but the amount of filling will work for either.)
  5. Once the dough is cut it is time to fill the calzones. Divide the filling into either 4 or 6 portions, depending on the size of the calzones. Lay the filling on one half of the dough, making sure to leave a border.
  6. After you have filled each calzone, fold the half that doesn’t have the filling over the top of the half with the filling. Pinch the edges together (like a pie crust) to seal the calzone, then go over it with a fork to ensure a tight seal so the filing doesn’t escape in the oven. Then cut 3 or 4 slits into the top of the calzones to let any steam escape. Brush them with the egg wash and bake for 8 minutes. Remove the calzones from the oven, brush with remaining egg wash & sprinkle with Parmesan cheese. Return to oven & bake an additional 8 minutes.
  7. Serve with a side of marinara & simple green salad.

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