Spinach and Ricotta Calzone

Total Time
Prep 25 mins
Cook 25 mins

A yummy calzone I found on food network a while back

Ingredients Nutrition


  1. DOUGH.
  2. In a small mixing bowl, whisk together yeast, warm water, sugar and olive oil. Let sit for about 3 minutes to fully dissolve and activate the yeast.
  3. In a large mixing bowl, whisk together flour and salt.
  4. With a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together. Turn the dough out onto a clean counter surface dusted with flour.
  5. Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes. The surface should be tight and silky and bounce back slightly when pressed. Lightly grease a large mixing bowl with olive oil and place the dough in it.
  6. Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours.
  7. Once doubled, punch the dough down and divide it into 2 equal pieces. Knead each 1 slightly to form a uniform ball. Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes.
  8. Cook's Note: Dough can be made the day before and refrigerated overnight once it is divided. Keep covered tightly in plastic wrap or in a sealed food storage bag.
  9. Yield: 2 dough balls
  10. Preheat oven to 450 degrees F.
  11. Lightly dust the work surface and rolling pin with flour. Roll the dough out into an 8 by 11-inch oval.
  12. In a medium bowl, mix the spinach, ricotta, and mozzarella and season with salt and pepper, to taste.
  13. Place all the filling on 1 half of the dough leaving a 3/4-inch border along the edge.
  14. Fold the remaining dough over the filling until the edges line up and pinch the edges together to seal. Gently roll the pinched edges under to form a decorative rim.
  15. Place the calzone on a baking sheet dusted with cornmeal and brush the top with olive oil.
  16. Bake until golden brown and the center is hot and melted, 25 minutes, rotating midway through cooking.


Most Helpful

It was my first time making a calzone, it was my first time even making dough. I am a new cook. This is a very simple recipe, I had my 4 year old daughter helping me make the dough. The filling could have used a little more flavor, but all in all this is a great, easy recipe. Kids love kneading and rolling out the dough!

Abujessica November 25, 2007

Had this for late lunch today and it was very fulfilling. The calzoe was huge, the changes I made was I left out the cornmeal (I couldn't find it in our supermarket) and I used bocconcini cheese instead of a mozzarella ball (I think they are the same thing but I'm not sure) Thank you Anme

Chef floWer May 02, 2007

Oh my, this was a great meal! Made the dough in my bread machine on dough setting while we did heavy yardwork - lovely pliable dough that sure made a great calzone! I did not mix the ricotta, spinach & mozzarrella - just layered them after grating some nutmeg between the ricotta & spinach on one & putting a thin slice of ham on the other. They baked up great! Nicely melted interior & crispy but soft bread crust - perfect for dipping! Made a quick marinara sauce using concentrated crushed tomatoes, minced onion & garlic, fresh oregano from the garden & a bit of fennel seed. Came together quickly after showering off - which was awesome b/c we were HUNGRY! Thank you Anme - we will be saving this recipe to use again & again!

Buster's friend April 28, 2007

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