Non Pressure Cooker
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A cheesy ricotta and spinach vegetarian calzone to substitute into your pizza routine!
Friday! We made it! I’ve been a total slacker on posting lately – I don’t know what happened, but we all of a sudden got wayyy busier than we’ve been since we moved to Austin. I think it’s good though. We needed a bit of a break after moving to get settled and just take a breath, but now we’re back into the craziness of life and loving it. Well, most of the time. Just not when I don’t get to talk to you guys for a week because I have a hard time finding a few minutes to post these beauties!
If you read my last post or follow me on Instagram, you’ll know we did a 10 day cleanse that ended a few days ago in an effort to reset our eating habits and cleanse our system. We’ve done this same cleanse 4-5 times now and every time I absolutely love it! I regain energy, get back into the habit of drinking lots of water, lose some of my crazy cravings for sweets, and as a bonus, shed a few pounds! We also made a few decisions after ending the cleanse.
#1. We eat as healthy as we can during the week and we allow ourselves some splurges on the weekends.
#2. We’re going back to not buying meat. We’re at a stopping point right now where we feel uneasy about eating meat that isn’t responsibly raised and we don’t quite have the grocery budget to buy farmers market/local meat on a daily basis, so that means we just do without!
So, the plan is that we’ll eat vegetarian during the week and then on the weekend have our splurge meal with some fresh, local meat. It’s a happy compromise for our bellies and our wallets.
Okay, these calzones. I mean, come on, don’t you just wanna pop the whole thing in your mouth?? I love checking out new cookbooks from our local library and since I need some more vegetarian recipes, I just had to try America’s Test Kitchen “The Complete Vegetarian Cookbook”. I used my favorite pizza dough recipe and stuffed them with all the yummy ingredients they recommend and they turned out perfectly! I’m in complete favor of the meatless calzone because you don’t get all the unnecessary grease from the meat soaking into your calzone bread — it’s just a lighter, but still filling meal!
Bon Appetit and Happy Friday!!
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Ricotta and Spinach Calzones
- Total Time: 30 mins
- Yield: 4 1x
Description
Recipe is from America’s Test Kitchen “The Complete Vegetarian Cookbook”
Ingredients
Scale
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 8 ounces ricotta cheese
- 4 ounces mozzarella cheese, shredded
- 1 ounce Parmesan cheese, grated
- 1 tablespoon olive oil (affiliate)
- 1 large egg, lightly beaten with 2 tablespoons water, plus 1 large egg yolk
- 1 teaspoon garlic powder
- 1 1/2 teaspoons minced fresh oregano
- 1/8 teaspoon red pepper flakes
- 1 teaspoon salt
- 1 lbpizza dough
Instructions
- Preheat oven to 500 degrees.
- Combine spinach, ricotta, mozzarella, oil, egg yolk, garlic powder, oregano, pepper flakes, and salt in a large bowl.
- Place dough on lightly floured surface and divide into 4 even pieces.
- With a rolling pin or your hands, flatten each piece into a 7 inch round on a piece of parchment paper.
- Spread 1/4 of spinach filling evenly over half of each dough round, making sure to leave a 1 inch border around the edge.
- Brush the edges with the egg wash and then fold the other half of the dough circle over spinach mixture, leaving the bottom 1/2 inch border uncovered.
- Press edges of dough together and pinch with fingers to seal.
- With a sharp knife, cut 5 steam vents in top of calzones and brush tops with remaining egg wash.
- Transfer calzones onto parchment lined baking sheet and bake for 8 minutes, brush with any remaining egg wash and sprinkle with grated parmesan, then bake for another 7 minutes.
- Move to wire rack and let cool for 5 minutes before serving.
- Prep Time: 15 mins
- Cook Time: 15 mins
Other Ricotta Recipes You’ll Love!
Fusilli With Ricotta And Spinach
Pressure Cooker Vegetarian Lasagna Roll-Ups
23 thoughts on “Ricotta and Spinach Calzones”
Comments are closed.
I made these last night and I enjoyed them! BUT, I found 500 degrees to be too hot to bake them! I baked them the initial 8 minutes and the bottoms were barely edible (almost black) and the tops were baked through. I went ahead and did the egg wash and parmesan and put them back in for 2 minutes with the oven off. Is 500 a typo? I can’t imagine putting them back in for 7 more minutes at 500 degrees…but maybe it’s my oven or the type of pizza dough I used.
★★★
Hi Kelly, I’m so glad you tried and enjoyed these! No, 500 degrees isn’t a typo, but everyone’s oven is a little different as well as the baking sheet you use, so you might want to try 400 or 450 next time 🙂
A very tasty recipe that makes it appetizing
Very easy and tasty. Only the garlic was still quite rare. Next time I would slightly fry it before????
Thanks Susanne! The tip to sauté the garlic beforehand would be quite tasty as well 🙂
Re: Ricotta & Spinach Calzones
I sauteed some onions & mushrooms to add to the filling. I also increased the amount of red pepper flakes as I like more heat. Next time I will add some black olives.
★★★★★
Sounds tasty Joan! I’m all about packing as many veggies in there as possible.
These look so good! Can’t wait to try them. Have you ever made these with a whole wheat pizza dough?
Thanks Breana! I haven’t made this EXACT recipe with whole wheat dough, but I do frequently make our regular pizza with whole wheat. It might not be as soft and fluffy, but the wheat will give it some great nuttiness that sounds really tasty.
Will definitely be making this again!! I’ve never made calzones before and these are awesome!
★★★★★
Woohoo! So glad you like them Michelle!
These were easy and awesome. Making a second time tonight. I make 4 at a time and take them for lunch at work
★★★★★
That’s a great idea Michelle – love it!
These were really good! I baked them on a pizza stone and served with some warm marinara sauce. They aren’t as cheesy as calzones you get in a pizza shop, but the denser spinachy filling was easier to eat, tasty and also a little healthier 🙂 My husband appreciated that they weren’t overly cheesy since he’s mildly lactose-intolerant. I will probably bake at a little lower temp next time. They didn’t burn, but they were pretty brown on top. The inside was ever so slightly doughy still in the thicker parts, so with the pizza stone I think they would do better at like 475 F and a little longer bake.
I’m so glad you liked them! And I Love your suggestions – especially if you have a pizza stone!