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


  • 1 c
    ricotta cheese
  • 2
    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


  1. Preheat oven to 400 degrees.
  2. In a large bowl mix the ricotta with one egg yolk, garlic, cheeses, parsley, spinach, meats and salt & pepper to taste.
  3. Dust 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.
  4. In 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.
  5. Place 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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