Ricotta Spinach Calzones

Ricotta Spinach Calzones Recipe

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Gretchen Schiddel


This is a Rachel Ray recipe-yummo!
Play around with the meat ingredients...use your favorites.
Serve with a green salad- you really can't mess this one up!

★★★★★ 1 vote
40 Min
20 Min


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1 c
ricotta cheese
eggs, divided
1 clove
garlic finely chopped
1/4 c
parmigiano-reggiano cheese, grated
1/4 c
mozzarella cheese, cut into small cubes
2 Tbsp
parsley, chopped
1/4 c
prosciutto, finely chopped
1/4 c
salami, finely chopped
10 oz
pkg frozen chopped spinach-thawed & dried w/ paper towels
1 c
all purpose flour for dusting
1 lb
pizza dough, room temperature
1 Tbsp
confectioners' sugar

How to Make Ricotta Spinach Calzones


  • 1Preheat oven to 400 degrees.
  • 2In a large bowl mix the ricotta with one egg yolk, garlic, cheeses, parsley, spinach, meats and salt & pepper to taste.
  • 3Dust a clean work surface with some flour. Divide pizza dough into 6 balls. (I formed my dough into a log and sliced it into 6 pieces.) Roll out each dough ball to about 6 inches in diameter. Divide filling among each, leaving a 1/2 inch rim around the edge.
  • 4In a small bowl, whisk up the remaining egg with a little bit of water. Using a pastry brush, brush the rim of each filled dough circle then fold in half to form a half moon shape. Pinch the sides gently to secure the filling.
  • 5Place calzones onto a baking sheet lined with parchment paper. Add the confectioner's sugar to the remaining egg wash and brush top of each. Cut 3 slits into top of each. Bake for 20 minutes, until golden brown.

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