Spinach Ricotta Calzones

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 2/3 cup warm water
• 1 cup ricotta cheese (dairy-free option available)
• 2 cups fresh spinach, chopped
• 1/2 cup shredded mozzarella cheese (dairy-free option available)
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 1 large egg, beaten (or flax egg for vegan option)
• 2 tablespoons grated Parmesan cheese (optional)

Steps

1. 1 In a large bowl, mix flour and salt. Add olive oil and warm water, stirring until a dough forms.
2. 2 Knead the dough on a floured surface for 5 minutes, then let it rest for 10 minutes.
3. 3 In another bowl, combine ricotta, spinach, mozzarella, garlic, oregano, and red pepper flakes.
4. 4 Divide the dough into 4 equal portions and roll each into a circle.
5. 5 Place a generous scoop of filling on one half of each circle.
6. 6 Fold the dough over to create a half-moon shape and seal the edges firmly.
7. 7 Brush each calzone with beaten egg or flax egg.
8. 8 Preheat oven to 400°F. Place calzones on a parchment-lined baking sheet.
9. 9 Bake for 20-25 minutes, or until golden brown.
10. 10 Sprinkle with Parmesan before serving, if desired.

Nutrition

Tips

• For a make-ahead option, freeze uncooked calzones for up to a month.
• Ensure the edges are well-sealed to prevent filling from leaking.
• Add a sprinkle of sesame seeds for extra crunch.

Storage

Store cooled calzones in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 10 minutes.

Serving Suggestions

• Serve with a side of marinara sauce for dipping.
• Pair with a fresh green salad for a complete meal.

FAQ