Spinach Ricotta Calzones
Delight in these golden, flaky calzones stuffed with a creamy spinach and ricotta filling. They offer a perfect balance between crispy crust and savory, herb-infused interior.
Ingredients
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cups mozzarella cheese, shredded
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon fresh basil, chopped
- 1 pinch salt
- 1 pinch black pepper
- 1 package store-bought pizza dough
- 1 egg beaten, for egg wash
Directions
In a skillet over medium heat, heat the olive oil and add the minced garlic; sauté for about 1 minute until fragrant. Add the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
In a bowl, combine the ricotta cheese, mozzarella, cooked spinach, oregano, basil, salt, and pepper. Stir until well combined and set aside.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the pizza dough into a large circle about 1/4 inch thick. Cut the dough into 4 equal-sized circles.
Place a generous spoonful of the filling on one half of each circle. Fold the other half over the filling and seal the edges by crimping with a fork.
Brush the tops of the calzones with the beaten egg for a golden finish.
Place the calzones on the prepared baking sheet and bake in the preheated oven for 20-25 minutes. They should be puffed and golden brown when ready.
Remove the calzones from the oven and let cool for a few minutes before serving. Serve with marinara sauce for dipping if desired.