top of page

Ricotta and Spinach Calzones

4 servings (Vegetarian, GF adaptation)


10 ounces frozen chopped spinach, thawed and squeezed dry

1 cup whole-milk ricotta cheese

1 cup mozzarella, shredded

1/2 cup Parmesan cheese, grated

1 Tbsp. olive oil

1 large egg, lightly beaten with 2 Tbsp. water

1 large egg yolk

2 garlic cloves, minced

1 1/2 tsp. minced fresh oregano

1/2 tsp. red pepper flakes

1 pound pizza dough—for a gluten free calzone, I used Bob’s Red Mill gluten free, 16 oz. package and prepared it following package directions 


Preheat oven to 500 degrees. Cut two 9” pieces of parchment paper. Combine the spinach, ricotta, mozzarella, Parmesan, oil, egg yolk, garlic, oregano and pepper flakes in a large bowl. 


Place the dough on a lightly floured surface and divide in half. Cover while you’re making the first calzone. Roll the dough (on the parchment paper) into a 9 inch round. Spread with half of the spinach filling evenly over half of the dough round—leaving a 1” border. Brush the edge with the egg wash and fold over the dough half. Press the edges of the dough together and crimp to seal. If you’re doing the gluten free dough—it’s much easier to use the parchment paper and roll it over the top. 


Cut five 1 1/2 inch steam vents in top of calzones. Brush with the remaining egg wash. Transfer the calzones by lifting the parchment paper and placing on a baking sheet. Bake 15 minutes until golden brown. Let cool 5 minutes before serving.








bottom of page