Spinach Ricotta Calzone with Homemade Marinara Sauce
Golden, crispy calzones stuffed with a creamy blend of spinach, ricotta, and mozzarella cheese, served alongside fresh marinara sauce and a vibrant cucumber tomato salad. The pizza dough wraps around the savory filling, creating pockets of melted cheese and tender spinach with a hint of red pepper heat. Perfect for a casual dinner or when you want the flavors of pizza in a handheld form. The homemade marinara adds a sweet-tangy element that complements the rich, cheesy interior beautifully.
Ingredients
- 1 lb Pizza dough
- 4 oz Baby spinach
- 4 oz Cheese, mozzarella, shredded
- ½ cup Cheese, ricotta
- ¼ tsp Red pepper flakes
- 1 Eggs
- 2 tsp Water
- 2 cloves Garlic, chopped
- 1 bulb Shallots, diced
- 1 Tbsp Oil, cooking
- 1 can Tomatoes, crushed, 28 oz
- 1 tsp Brown sugar
- 1 ½ Tbsp Vinegar, balsamic
- 2 tsp Maple syrup
- 2 tsp Mustard, Dijon
- 3 Tbsp Oil, olive
- 8 oz Cucumbers, chopped
- 2 Tomatoes, Roma, chopped
- 4 oz Mixed greens
Instructions
- 1
Heat oven to 425F with sheet pan inside
- 2
Roll each ball of pizza dough into an oval shape
- 3
Place one quarter of filling onto each piece of dough leaving about 3/4 inch edge
- 4
Brush edge with egg wash and fold dough over filling
- 5
Crimp edges with a fork and brush top with egg wash
- 6
Transfer to heated sheet pan and repeat for remaining calzones
- 7
Bake for 12 to 15 minutes until golden
- 8
Heat small saucepan over medium-high heat
- 9
Add cooking oil then garlic and shallots to heated oil
- 10
Saute for 2 minutes then add crushed tomatoes with brown sugar
- 11
Simmer for 10 minutes and season to taste with salt and pepper
- 12
Toss greens, cucumbers, and tomatoes in vinaigrette until dressed
- 13
Serve calzones with marinara sauce for dipping and salad on the side
Tips
Make sure the sheet pan is preheated in the oven to create a crispy bottom crust on the calzones
Seal the edges well with fork crimping to prevent filling from leaking out during baking
Let calzones cool for a few minutes before serving as the cheese filling will be very hot
Good to Know
Refrigerate assembled unbaked calzones up to 1 day covered, or baked calzones up to 3 days
Assemble calzones morning of serving and refrigerate until ready to bake
Serve immediately while hot with marinara on the side for dipping
Common Mistakes
Don't overfill calzones to avoid bursting during baking
Don't skip preheating the sheet pan to avoid soggy bottom crust
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I freeze the calzones?
Yes, freeze assembled unbaked calzones up to 3 months. Bake directly from frozen adding 5-10 extra minutes to cooking time.
What if I don't have ricotta cheese?
Substitute with cottage cheese drained of excess liquid, or cream cheese mixed with a little milk for creaminess.
How long will the marinara sauce keep?
Homemade marinara will keep refrigerated up to 1 week or can be frozen for up to 6 months.