Do you love cheese? I love cheese. I think I’m a cheese addict.
You know what cheese goes well with? ANYTHING! More specifically, more cheese! Yes, I said more cheese. Not only does this calzone have ricotta, but it has a nice bed of mozzarella for that ricotta to mingle with while they bake oh so nicely in the oven. But, so we don’t feel like we are turning into a block of cheese, why not throw some spinach in with it.
When deciding what you want to do for your crust, it is up to you. If you know of a good dough recipe (regular, whole wheat, gluten-free, you name it) then feel free to use that. If you need a quick and easy dough recipe though, you can always check out my recipe for Good Ol’ Pizza Dough and use that (I will be using this dough when I make it).
Ugh, the cheese ooze is just beautiful!
- 1 package of frozen spinach (about 10oz), thawed and pressed
- 8oz ricotta cheese
- 1 c shredded mozzarella
- 1/2 c grated parmesan
- 1 tsp garlic
- 1 tsp oregano
- 1/2 tsp thyme
- 1/2 tsp cayenne
- A sprinkle of basil
- A drizzle of olive oil (plus more for coating)
Using the full 2lbs of the Good Ol’ Pizza Dough I was able to make 6 medium sized calzones.
- Preheat the oven to 500°F.
- Note that if you use the Good Ol’ Pizza Dough for any other recipe you should bake it at 500°F as well.
- In a medium-sized bowl, mix together the spinach, ricotta, mozzarella, parmesan, seasonings and a drizzle of olive oil.
- The mixture will be nice and thick making it a little difficult to stir. Just make sure that everything get completely combined.
- Place the dough on a floured surface and separate it into 6 portions.
- Take each dough portion, one at a time, and roll them out as large as they will go.
- When you have finished rolling them all out, evenly divide the spinach mixture between all the calzones. You should place it over to one side of the dough leaving a 1/2 inch edge so that you can fold the other side over and roll the crust up.
- Take some olive oil and brush the outer rim on the calzone.
- The calzone should still be open at this point. When you are brushing, you should be looking at the inside of the calzone
- Pull the top of the dough over the stuffing and roll the edges up, folding the bottom layer over the top and pressing firmly so it stays closed.
- Place the calzones on a lightly oiled pan, leaving enough space for when they expand (about an inch).
- Brush the tops and crust of the calzones lightly with oil and cut 3 vent lines on the top.
- Bake for 20 minutes, turning the pan and switching the shelf halfway through.
- If you would like, you may bake it on the middle shelf for the entire 20 minutes, just rotating the pan when its halfway done.
- Finish it off by broiling on low until the tops are a nice golden brown shade (about 2 minutes).
Those calzones were delicious! I can’t wait to eat them again for lunch tomorrow! The crust was nice and crispy while the filling was melted just enough where you didn’t lose it each time you took a bite. To be honest, I just cut the calzone in half and then ate it with my hands; that’s how nicely they stayed together!
I will admit, the spinach to cheese ratio is a little high so if you are someone who prefers cheese over spinach, I would cut back the spinach a tiny bit. Although I am a cheese lover, I like the extra spinach in mine because it makes me feel less bad about how much cheese I eat.
Also, I opted to use oil to coat the inside and outside of the calzone while some might use an egg wash. In my opinion, egg is not bad, but when I coat the tops, if excess egg ends up sitting on the rim that’s made with the crust edge and the giant spinach lump in the center, then it bakes and I end up with some cooked egg on my calzone that I didn’t want. If you prefer to do the egg wash that is completely fine, have at it!
Let me know what you think about the recipe. Also, if you end up using the dough for anything else, let me know if you think it worked well or what changes you would make. I would love to hear any of your feedback!
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