Why You’ll Love This Recipe

It transforms the familiar pizza concept into something fun and different: instead of topping, everything’s tucked inside.

The spinach‑ricotta pairing is especially comforting and satisfying — creamy, flavorful, and a great way to sneak in greens.

Making the dough yourself means the crust is fresh, slightly chewy, golden‑crisp — much more enjoyable than store‑bought.

It’s customizable: you can easily swap or add ingredients to suit your taste (see Variations below).

It’s perfect for sharing or serving as a main dish for two — simple yet a bit more special than a regular pizza.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dough:
2 cups (240 g) all‑purpose flour
1 ¼ teaspoons instant yeast
¾ teaspoon table salt
1 tablespoon (14 g) olive oil
½ to ¾ cup (113 g to 170 g) lukewarm water (use lesser amount in summer, more in winter)

For the filling:
1 ½ cups (283 g) cooked spinach, squeezed completely dry
1 cup (227 g) ricotta cheese (whole‑milk or part‑skim)
½ cup (57 g) freshly grated Parmesan cheese
¼ teaspoon grated nutmeg
½ teaspoon table salt

Optional topping:
Tomato or pizza sauce
Shredded mozzarella or your preferred pizza‑cheese blend

Directions

Make the dough: Combine the flour, yeast, salt, olive oil, and lukewarm water in a bowl (or use a mixer or bread machine). Knead until you have a soft, smooth dough.
Place the dough in a lightly greased bowl, cover, and let it rise until nearly doubled in size, about 2 to 2½ hours.
Gently deflate the dough and turn it out onto a clean surface. Divide it into two equal parts.
Working with one piece at a time, shape each into a 10″ to 11″ circle on parchment or a greased baking sheet.
Make the filling: In a medium bowl, mix the cooked, dry spinach with ricotta, Parmesan, nutmeg, and salt until evenly combined.
Spread half the filling onto half of each dough circle. Fold the other half over the filling and press the edges to seal tightly.
Cut 3 to 4 small slits on the top of each calzone. Brush with olive oil or sauce and sprinkle with mozzarella if using.
Let the calzones rest uncovered for 30 minutes while preheating the oven to 450°F (232°C).
Bake for 18 to 22 minutes, or until the crust is golden and firm. Let cool slightly, then serve.

Servings and timing

Servings: Makes 2 large calzones
Prep time: 15 minutes
Rise time: 2 to 2½ hours
Bake time: 18 to 22 minutes
Total time: Approximately 3 hours

Variations

Add cooked sausage, sautéed mushrooms, or roasted red peppers for a heartier filling.
Replace spinach with kale or Swiss chard for a different green.
Use whole wheat flour for part of the dough to add fiber and a nutty flavor.
Make a single large calzone and adjust baking time accordingly.
Substitute feta cheese for Parmesan and ricotta for a Mediterranean twist.
Brush the baked calzone with garlic butter or herbed olive oil for extra flavor.

Storage/Reheating

To store: Let the calzones cool completely, then wrap or place in an airtight container. Store in the refrigerator for 2–3 days.

To freeze: Wrap in foil or place in freezer‑safe bags. Freeze for up to 3 months.

To reheat: Thaw in the refrigerator if frozen. Reheat in a 350–375°F (175–190°C) oven for 10–15 minutes until hot and crisp. Finish under the broiler for a minute if desired.

FAQs

What kind of spinach works best?

Cooked, fresh spinach that has been fully squeezed dry is ideal to prevent excess moisture in the filling.

Can I use frozen spinach?

Yes. Thaw completely and press out as much moisture as possible before mixing it into the filling.

Can I use pre‑made pizza dough instead of making dough from scratch?

Yes, store‑bought pizza dough works well and saves time. Just shape, fill, and bake as directed.

How do I know when the dough has risen enough?

The dough should be nearly doubled in size and slightly spring back when pressed with a finger.

Can I make this vegetarian?

Yes, the recipe as written is vegetarian. You can also experiment with other vegetarian fillings.

Can I prepare the filling ahead of time?

Yes, the filling can be made a few hours in advance and refrigerated until you’re ready to assemble the calzones.

What’s the best way to seal the calzone to prevent it from leaking?

Crimp the edges tightly with your fingers or a fork. Make sure no filling escapes and cut slits to release steam.

Can I bake at a lower temperature if I don’t have an oven that reaches 450°F?

Yes, bake at 425°F instead, but extend the baking time slightly until the crust is golden and cooked through.

How do I check that the calzone is fully baked inside?

The crust should be golden brown and crisp. The filling should be hot — an instant‑read thermometer should read over 160°F (70°C).

Can I add sauce inside the calzone?

You can, but use sparingly to avoid making the interior soggy. It’s often better served on the side.

Conclusion

This spinach‑ricotta calzone offers a cozy, satisfying meal with fresh dough, creamy filling, and endless customization options. Whether you’re serving it for a casual dinner or prepping ahead for a quick weekday meal, it’s a delicious and rewarding homemade alternative to takeout pizza.