Ricotta And Spinach Calzone
These homemade calzones are a delicious twist on traditional pizza, filled with flavorful ingredients like spinach, three cheeses, and aromatic seasonings. The crispy, golden-brown crust encases a savory mixture that is perfect for a cozy night in. With a variety of possible fillings, these calzones are endlessly customizable to suit your taste preferences. Get ready to enjoy a satisfying and comforting meal that is sure to please your taste buds!
— Constant Cookbook
Ingredients
- All-Purpose Pizza Dough (see recipe at left)
- 10 oz. baby spinach
- 2 Tbs. olive oil, plus more for brushing
- 1 yellow onion, minced
- 2 cloves garlic, minced
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 4 oz. fresh mozzarella cheese, finely diced
- 1 cup ricotta cheese
- Kosher salt and freshly ground pepper
- All-purpose or bread flour for dusting
Instructions
- The night before serving, prepare the pizza dough and refrigerate. Remove the dough from the refrigerator 1 to 2 hours before forming the calzone.
- To make the filling, rinse the spinach but do not dry it. In a large frying pan, heat the 2 tablespoons oil over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the spinach, cover and cook until tender, about 3 minutes. Drain the spinach mixture in a sieve, pressing gently to remove excess liquid. Transfer to a bowl, add the Parmesan, mozzarella and ricotta cheeses and mix well. Season with salt and pepper.
- Position racks in the center and lower third of an oven and preheat to 400°F. Oil 2 rimmed baking sheets. Divide the pizza dough into 6 equal portions, and shape each portion into a ball. Place the balls on a work surface and cover with a kitchen towel. Place 1 ball on a floured work surface, and roll out into a round 7 inches in diameter. Brush the edges of the round lightly with water. Place one-sixth of the cheese mixture on half of the round, leaving a 1-inch border uncovered. Fold the dough over so the edges meet, then crimp with a fork. Pierce the top of the calzone with the fork and transfer to a baking sheet. Repeat with the remaining dough and filling, putting 3 calzone on each baking sheet. Brush the calzone with olive oil.
- Bake until golden brown, about 20 minutes. Transfer to wire racks and let cool for 10 minutes. Serve warm. Makes 6 calzone.
- Variation: You can fill a calzone with just about any combination of meats, cheeses and vegetables that you’d put on a pizza. For example, replace the spinach in this recipe with 1 cup sautéed sliced mushrooms or zucchini, or cooked and crumbled Italian sausage.
- Adapted from Williams-Sonoma <i>Comfort Food,</i> by Rick Rodgers (Oxmoor House, 2009).
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