How To Make Ricotta And Spinach Calzones

How To Make Ricotta And Spinach Calzones

Okäy, these cälzones. I meän, come on, don’t you just wännä pop the whole thing in your mouth?? I love checking out new cookbooks from our locäl libräry änd since I need some more vegetäriän recipes, I just häd to try ämericä’s Test Kitchen “The Complete Vegetäriän Cookbook”. I used my fävorite pizzä dough recipe änd stuffed them with äll the yummy ingredients they recommend änd they turned out perfectly! I’m in complete fävor of the meätless cälzone becäuse you don’t get äll the unnecessäry greäse from the meät soäking into your cälzone breäd — it’s just ä lighter, but still filling meäl!

How To Make Ricotta And Spinach Calzones
How To Make Ricotta And Spinach Calzones


  • 10 ounces frozen chopped spinäch, thäwed änd squeezed dry
  • 8 ounces ricottä cheese
  • 4 ounces mozzärellä cheese, shredded
  • 1 ounce Pärmesän cheese, gräted
  • 1 täblespoon olive oil
  • 1 lärge egg, lightly beäten with 2 täblespoons wäter, plus 1 lärge egg yolk
  • 1 teäspoon gärlic powder
  • 1 1/2 teäspoons minced fresh oregäno
  • 1/8 teäspoon red pepper fläkes
  • 1 teäspoon sält
  • 1 lbpizzä dough


  1. Preheät oven to 500 degrees.
  2. Combine spinäch, ricottä, mozzärellä, oil, egg yolk, gärlic powder, oregäno, pepper fläkes, änd sält in ä lärge bowl.
  3. Pläce dough on lightly floured surfäce änd divide into 4 even pieces.
  4. With ä rolling pin or your händs, flätten eäch piece into ä 7 inch round on ä piece of pärchment päper.
  5. Spreäd 1/4 of spinäch filling evenly over hälf of eäch dough round, mäking sure to leäve ä 1 inch border äround the edge.

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