Easy Homemade Calzone
Easy homemade calzone recipe with spinach and ricotta. Make restaurant-quality folded Italian pastry in 45 minutes with simple ingredients.
Ingredients
- 1 pound store-bought pizza dough, thawed if frozen
- 2 cups whole milk ricotta cheese
- 1.5 cups part-skim mozzarella cheese, shredded
- 0.5 cup freshly grated Parmigiano-Reggiano cheese
- 3 cups fresh baby spinach, roughly chopped
- 6 ounces lean prosciutto or Italian ham, thinly sliced
- 4 cloves fresh garlic, minced
- 1 medium yellow onion, finely diced
- 2 large eggs, divided
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon freshly cracked black pepper
- 0.25 teaspoon sea salt
- 2 tablespoons extra virgin olive oil
- 1 cup marinara sauce for serving
- Cornmeal or all-purpose flour for dusting
- 1 tablespoon whole wheat flour (optional, for added fiber)
Instructions
- 1
Preheat your oven to 400°F and line a large baking sheet with parchment paper or dust it lightly with cornmeal.
- 2
Sauté the diced yellow onion in olive oil over medium-high heat for 3-4 minutes until it becomes translucent and softened.
- 3
Add the minced garlic to the pan and cook for another 1 minute, stirring frequently until the mixture becomes fragrant.
- 4
Fold the fresh spinach into the pan and cook for 2-3 minutes until the leaves completely wilt down and release their moisture.
- 5
Combine the ricotta cheese, mozzarella cheese, Parmigiano-Reggiano cheese, and Italian seasoning in a large mixing bowl.
- 6
Stir the cooled spinach-onion mixture into the cheese mixture along with the sliced prosciutto, then season with black pepper and salt.
- 7
Beat 1 egg in a small bowl with 1 tablespoon of water to create an egg wash.
- 8
Divide the pizza dough into 4 equal portions and shape each piece into a ball.
- 9
Roll out the first dough ball into a thin circle approximately 8 inches in diameter on a lightly floured surface.
- 10
Spoon about 0.75 cup of the cheese-spinach filling onto one half of the dough circle, leaving a 0.5-inch border around the edges.
- 11
Fold the dough circle in half over the filling to create a half-moon shape, then press the edges firmly with your fingers to seal tightly.
- 12
Use a fork to crimp and secure the sealed edges all the way around the calzone.
- 13
Transfer the sealed calzone to the prepared baking sheet and repeat rolling, filling, and sealing with the remaining three dough portions.
- 14
Brush the top of each calzone generously with the egg wash to create a shiny, golden finish.
- 15
Bake the calzones in the preheated oven for 18-22 minutes until the crust turns deep golden brown and sounds hollow when tapped.
- 16
Remove from the oven and let the calzones rest for 5 minutes before serving with warm marinara sauce for dipping.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| whole milk ricotta cheese | part-skim or fat-free ricotta cheese | Reduces saturated fat and overall calories while maintaining creamy texture and protein content |
| regular mozzarella cheese (full-fat) | part-skim mozzarella cheese | Lowers saturated fat intake without sacrificing the classic melty, stringy cheese texture |
| prosciutto or Italian ham | sun-dried tomatoes and fresh basil | Creates a vegetarian option while adding antioxidants and reducing sodium content significantly |
| store-bought pizza dough | whole wheat pizza dough or half whole wheat blend | Increases fiber content and provides more sustained energy release, improving blood sugar response |
| all-purpose flour for dusting | whole wheat pastry flour or chickpea flour | Adds protein and fiber while reducing the glycemic impact of the final dish |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 560 |
| Total Fat | 24g |
| Saturated Fat | 10g |
| Cholesterol | 78mg |
| Sodium | 980mg |
| Carbohydrates | 54g |
| Fiber | 5g |
| Sugar | 3g |
| Protein | 29g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
