Ricotta and Spinach Calzone

Ricotta and Spinach Calzone


10 ounces frozen chopped spinach, thawed and squeezed dry
8 ounces ricotta cheese
4 ounces mozzarella cheese, shredded
1 tablespoon olive oil (affiliate)
1 large egg yolk
1 teaspoon garlic powder
4 tablespoon of Encala
1 ½ teaspoons minced fresh oregano
1/8 teaspoon red pepper flakes
1 teaspoon salt
1 lb. pizza dough
1 large egg, lightly beaten with 2 tablespoons water
1 ounce parmesan cheese, grated


Preheat oven to 500 °F.
Combine spinach, ricotta, mozzarella, oil, egg yolk, garlic powder, Encala, oregano, pepper flakes, and salt in a large bowl.
Place dough on lightly floured surface and divide into 4 even pieces.
With a rolling pin or your hands, flatten each piece into a 7-inch round on a piece of parchment paper.
Spread 1/4 of spinach filling evenly over half of each dough round, making sure to leave a 1-inch border around the edge.
Brush the edges with the egg wash and then fold the other half of the dough circle over spinach mixture, leaving the bottom 1/2-inch border uncovered.
Press edges of dough together and pinch with fingers to seal.
With a sharp knife, cut 5 steam vents in top of calzones and brush tops with remaining egg wash.
Transfer calzones onto parchment lined baking sheet and bake for 8 minutes, brush with any remaining egg wash and sprinkle with grated parmesan, then bake for another 7 minutes.
Move to wire rack and let cool for 5 minutes before slicing and enjoying!

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