Cheese and Spinach Calzone
This homemade calzone folds pizza dough around a creamy spinach and cheese filling, then bakes until golden and crisp. Serve it with warm marinara for dipping and a simple salad on the side.
- Total time
- 50 min
- Yield
- 4 calzones
- Difficulty
- Medium
Prep 25mCook 25mItalian-AmericanVegetarian Recipes
A calzone is a folded pizza pocket, baked instead of fried. The dough seals around the filling, so the cheese melts inside while the outside turns lightly crisp and chewy.
This version keeps the filling classic and weeknight-friendly with ricotta, mozzarella, Parmesan, garlic, and spinach. Cooking the spinach first removes extra water, which helps prevent a soggy calzone.
Use store-bought pizza dough to save time, or use your favorite homemade dough if you have it. Let the dough sit at room temperature before shaping so it stretches without snapping back.
01What you'll need
Ingredients
14 items · 4 calzones
- 1 pound prepared pizza dough, at room temperature for 30 to 60 minutes
- 2 tablespoons all-purpose flour, for dusting
- 2 teaspoons olive oil, divided
- 2 garlic cloves, minced
- 5 ounces baby spinach
- 1 cup whole-milk ricotta cheese
- 1 1/2 cups shredded low-moisture part-skim mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1/2 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon crushed red pepper flakes, optional
- 1/2 cup marinara sauce, warmed, for serving
02How to make it
Step-by-step
1. Heat the oven
Place a rack in the middle of the oven and heat to 475°F. Line a large baking sheet with parchment paper, or lightly oil the pan. A hot oven helps the dough puff and brown before the filling makes it soft.
2. Cook the spinach
Warm 1 teaspoon olive oil in a large skillet over medium heat. Add the garlic and cook for about 30 seconds, just until fragrant. Add the spinach by handfuls and cook, stirring, until wilted, 2 to 3 minutes.
3. Squeeze out moisture
Transfer the spinach to a cutting board and let it cool for a few minutes. Chop it, then squeeze it in a clean kitchen towel or paper towels to remove as much liquid as possible. This step keeps the calzone from becoming watery.
4. Mix the filling
In a medium bowl, stir together the ricotta, mozzarella, Parmesan, most of the beaten egg, oregano, salt, black pepper, red pepper flakes if using, and squeezed spinach. Save about 1 tablespoon of the beaten egg for brushing the tops.
5. Divide and roll the dough
Lightly flour your counter. Divide the pizza dough into 4 equal pieces. Roll or stretch each piece into a 7- to 8-inch round. If the dough keeps springing back, let it rest for 5 minutes, then try again.
6. Fill and fold
Spoon one-quarter of the filling onto one side of each dough round, leaving a 1/2-inch border. Fold the plain side of the dough over the filling to make a half-moon shape. Press the edges together, then crimp with a fork or fold the edge over itself to seal.
7. Brush and vent
Move the calzones to the prepared baking sheet. Brush the tops with the reserved beaten egg and the remaining 1 teaspoon olive oil. Cut 2 small slits in the top of each calzone so steam can escape.
8. Bake until golden
Bake for 14 to 18 minutes, until the calzones are puffed and deep golden brown in spots. Let them rest for 5 minutes before serving; the filling will be very hot. Serve with warm marinara sauce for dipping.
03From our kitchen
Cook's tips
- Make-ahead: Cook and squeeze the spinach up to 2 days ahead. Store it in an airtight container in the refrigerator, then mix the filling when ready to bake.
- Storage: Refrigerate leftover baked calzones in an airtight container for up to 3 days. Reheat in a 375°F oven or toaster oven until hot and crisp, about 10 to 15 minutes.
- Freezing: Freeze baked, cooled calzones wrapped tightly for up to 2 months. Reheat from frozen at 375°F for 20 to 25 minutes, or until hot in the center.
- Filling swaps: Replace spinach with cooked mushrooms, roasted peppers, sautéed broccoli rabe, or chopped olives. Keep wet vegetables drained well.
- Add protein: If you do not need the recipe to be vegetarian, add cooked Italian sausage, chopped ham, or pepperoni. Use a modest amount so the calzones still seal easily.
- Avoid leaks: Do not overfill, and keep the edge of the dough clean. If cheese or oil gets on the border, the seal may open in the oven.
Cook's note
Prepared pizza dough varies in salt and moisture. If your dough feels sticky, use a little extra flour on the counter. If it feels tight and hard to stretch, cover it and let it rest at room temperature for another 10 minutes.
04Frequently asked
Questions & answers
Can I use homemade pizza dough?
Yes. Use 1 pound of your favorite pizza dough. A dough made with bread flour will be chewier, while all-purpose flour dough will be a little softer.
Why did my calzone leak cheese?
It was likely overfilled or not sealed tightly enough. Leave a clear border around the filling, press out large air pockets, and crimp the edge firmly with a fork.
Do I have to cook the spinach first?
Yes, for this recipe it is worth it. Raw spinach releases a lot of water as it bakes, which can make the filling loose and the bottom dough soggy.
Can I make one large calzone instead of four?
You can, but it will take longer to bake and can be harder to move. Bake a large calzone for about 22 to 28 minutes, and check that the center is hot before serving.
What sauce goes with calzone?
Warm marinara is the classic choice. You can also serve it with pizza sauce, arrabbiata for heat, or a simple tomato-basil sauce.
05Per serving
Nutrition facts
Nutrition Facts
4 calzones
Amount per serving
% Daily Value*
- Total Fat27 g
- 35%
- Saturated Fat13 g
- 64%
- Cholesterol114 mg
- 38%
- Sodium1400 mg
- 61%
- Total Carbohydrate68 g
- 25%
- Dietary Fiber4 g
- 14%
- Total Sugars5 g
- Protein31 g
- 62%
- Vitamin D0.6 mcg
- 3%
- Calcium600 mg
- 46%
- Iron5.5 mg
- 31%
- Potassium617 mg
- 13%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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