So if you’re looking for a Friday (during Lent) dinner option that doesn’t involve one of your boring regular dishes (here’s looking at you plain pizza and tuna sandwiches), or you’re just in the mood for some veggies and cheese, try this spinach and ricotta calzone. It’s cheesy and gooey—and perfect for any day of the week (not just Fridays during Lent).
SPINACH RICOTTA CALZONE
Servings: Makes two large calzones
10 ounces frozen chopped spinach, thawed and squeezed dry
1 cup whole milk ricotta cheese
4 ounces mozzarella cheese, shredded
¼ cup Parmesan cheese, grated
1 tablespoon extra-virgin olive oil
1 large egg yolk
2 cloves garlic, minced
1½ teaspoons minced fresh oregano
¼ teaspoon red pepper flakes
1 pound pizza dough
1 large egg lightly beaten with 2 tablespoons of water (for egg wash)
- Preheat the oven to 500˚F.
- In a large bowl, combine the spinach, ricotta, mozzarella, Parmesan, olive oil, egg yolk, garlic, oregano, and red pepper flakes. Stir well until evenly combined.
- Place the dough on a lightly floured surface and divide the dough in half. Working with one piece of dough at a time, use a rolling pin to flatten the dough into a 9-inch round. Repeat with the other portion of dough.
- Spread half of the spinach filling over half of each dough round, leaving a 1-inch border at the edge. Brush the edge with the egg wash. Fold the other half of the dough over the filling, leaving ½-inch border of the bottom edge uncovered. Press the edges of the dough together and crimp to seal.
- Carefully transfer the sealed calzones to a large baking sheet with Silpat or parchment paper. Using a sharp knife, cut five steam vents in the top of the each calzone. Brush the tops with the remaining egg wash.
- Bake until golden brown, about 15 minutes, rotating the baking sheet halfway through the baking time.
- Transfer the calzones to a wire rack and let cool for five minutes.
- Serve warm with marinara sauce.