Spinach Ricotta Calzones

Sealed pizza pockets filled with well-drained spinach, creamy ricotta, melted mozzarella, and garlic, served with warm marinara for dipping.

Prep: 25 min · Cook: 18 min · Yield: 4 · Method: Oven

Ingredients

• 1 pound pizza dough
• 10 ounces frozen chopped spinach
• 1 cup ricotta cheese
• 1 cup shredded low-moisture mozzarella
• 2 cloves garlic
• 2 tablespoons grated parmesan cheese
• 1 tablespoon olive oil
• 0.75 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 1 cup marinara sauce

Cooking instructions

1. Place a rack in the center of the oven and heat the oven to 450°F. Line a baking sheet with parchment paper. (about 10 min) — 450°F
2. Thaw the spinach, then squeeze it firmly in a clean kitchen towel or several layers of paper towels until very dry. Mince the garlic. (about 8 min)
3. In a medium bowl, stir together the spinach, ricotta, mozzarella, Parmesan, garlic, salt, and black pepper. (about 3 min)
4. Divide the dough into 4 equal pieces. On a lightly floured surface, roll each piece into a 7-inch round. Spoon one-fourth of the filling onto one half of each round, leaving a 1-inch border. (about 8 min)
5. Fold the dough over the filling to form a half-moon. Press the edges together, then crimp with a fork to seal. Transfer the calzones to the prepared baking sheet and cut 2 small vents in the top of each. Brush with olive oil. (about 5 min)
6. Bake until the crusts are puffed and golden brown and the filling reaches 165°F in the center, 16 to 18 minutes. Warm the marinara while the calzones bake. (about 18 min) — 450°F
7. Let the calzones cool for 5 minutes, then serve with the warm marinara for dipping. (about 5 min)