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Horizontal image of small half-moon savory pastries on a wooden board next to herbs and tomato sauce.

Spinach Ricotta Calzones

  • Author: Nikki Cervone
  • Total Time: 1 hour, 10 minutes
  • Yield: 8 small calzones 1x


Want to play with pizza dough? Make our calzones filled with creamy ricotta and spinach, and brushed with garlic parmesan butter.



For the Calzones:

  • 2 balls prepared pizza dough (about 1 pound each)
  • All-purpose flour, as needed
  • 10 ounces (2 bags) fresh spinach
  • 2 tablespoons olive oil, divided
  • 2 cups whole milk ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 egg, lightly beaten with a splash of water

For the Parmesan Garlic Butter:

  • 1/4 cup (1/2 stick) unsalted butter
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon grated parmesan cheese


  1. Preheat the oven to 425°F. Line two baking sheets with silicone mats or aluminum foil.
  2. On a lightly floured surface, divide each ball of pizza dough into four even pieces. Lightly roll each piece into a ball, and flatten with the palm of your hand to create a disc. Dust the tops of the discs with flour, cover with a clean kitchen towel, and let them rest at room temperature while you prepare the rest of the ingredients.
  3. Heat 1 tablespoon olive oil in a large saute pan over low heat. Add about half of the spinach and saute for 1 to 2 minutes, or until the spinach starts to wilt. Transfer to a plate, and repeat with the remaining oil and spinach. Let cool for about 5 minutes.
  4. Once the spinach has cooled, place in a clean kitchen towel and wring out any excess liquid. Set aside.
  5. In a large mixing bowl, combine the ricotta, mozzarella, and parmesan with the minced garlic, oregano, basil, salt, and pepper. Set aside.
  6. Working with one disc at a time, roll and stretch the dough into a circular shape about 6 inches in diameter with a rolling pin, using additional flour if necessary to prevent sticking.
  7. Spread about 1/4 cup filling on the top half of one portion of dough, leaving about 1/4 inch of an edge around the perimeter. Spread about 1/8 cup of the cooked spinach on top of the cheese.
  8. Using the egg wash, lightly brush half the border that has the filling, and fold the other half of the dough over the filling to create a half-moon shape. Seal by pinching the dough with your fingers, creating a defined crust. Repeat the filling and shaping process with the remaining dough and filling.
  9. Place 4 calzones on each baking sheet, spaced evenly. Lightly brush the calzones with egg wash. Cut three to four slits on the top of each calzone with a sharp paring knife.
  10. Bake for 20-25 minutes, or until the tops and bottoms are golden brown.
  11. As the calzones are baking, make the parmesan garlic butter. Place all of the ingredients in a small saucepan. Gently warm on low heat until the butter is completely melted, stirring occasionally so the garlic does not burn..
  12. Once the calzones are fully baked, remove from the oven, and generously brush the tops and sides of each calzone with the garlic parmesan butter. Let the calzones cool on the baking sheets for 5 minutes. Serve while warm!
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Category: Calzone
  • Method: Baking
  • Cuisine: Pizza

Keywords: spinach, ricotta, calzone