Spinach-Ricotta Calzone

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Yield: 2 large calzone

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What's a calzone? Simply put, it's pizza crust wrapped around its topping, rather than supporting it from beneath. You know how, when eating a slice of thin-crust pizza, you fold it in half so it doesn't droop and the cheese and tomato sauce stay put? A calzone is thin-crust pizza folded before you bake it — rather than after!

Spinach-Ricotta Calzone

star rating (4) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 2 large calzone
Published: 04/26/2012

Ingredients

Crust

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 1/4 teaspoons instant yeast
  • 3/4 teaspoon salt
  • 1 tablespoon olive oil
  • 1/2 cup to 3/4 cup lukewarm water*
  • *Use the lesser amount in the summer, the greater amount in the winter, and somewhere in between in the spring and fall. Your goal is a soft dough.

Filling

  • 10-ounce package frozen spinach or 10 ounces fresh spinach, cooked, drained and squeezed completely dry
  • 1 cup ricotta cheese, whole-milk or part-skim
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 teaspoon grated nutmeg
  • 1/2 teaspoon salt

Topping (optional)

  • tomato or pizza sauce
  • shredded mozzarella cheese, or the pizza cheese of your choice

Tips from our bakers

  • Feel free to use your own favorite filling. Be sure not to overdo the quantity, though; a calzone should be thin. About 1 generous cup of filling is sufficient.
  • Can you make this with whole wheat flour? Try substituting 1/2 cup of whole wheat for 1/2 cup of the all-purpose flour, to start; if you like the result, increase the amount of whole wheat flour next time.

Directions

see this recipe's blog »

1) To make the crust: Combine all of the ingredients in a bowl, and mix and knead — using your hands, a mixer, or a bread machine set on the dough setting — to make a soft, smooth dough.

2) Place the dough in a lightly greased bowl or other rising container (an 8-cup measure works well), cover it, and let it rise until it's just about doubled in bulk, about 2 to 2 1/2 hours.

3) Gently deflate the dough, and turn it out onto a clean work surface. Divide it in half.

4) Working with one half at a time, place the dough on a piece of parchment, or onto a lightly greased baking sheet. Pat it into a 10" to 11" circle.

5) To make the filling: Combine all of the filling ingredients, stirring until well combined. You'll have about 2 cups of filling.

6) Spread half of each disk of dough with half the filling. Fold the unfilled half over the filling, crimping and pressing the edges together to seal. If you've shaped the dough on parchment, lift the parchment onto a baking sheet. Or, if you have a pizza stone in your oven, place the parchment on a peel, for easiest transport.

7) Cut 3 or 4 slits in the top of each calzone, to allow steam to escape. Brush with olive oil; or brush with a thin layer of pizza sauce, and top with shredded cheese.

8) Let the calzone rest, uncovered, for 30 minutes, while you preheat your oven to 450°F.

9) Bake the calzone for 18 to 22 minutes, until they're golden brown.

10) Remove the calzone from the oven, and slice into pieces to serve.

Yield: two 12" calzone, 4 o 6 servings.

Reviews

1
  • star rating 11/13/2013
  • Magart from Aurora Il
  • I added some marinated artichokes and a few roasted red peppers. It was delish! Put a little more mozzarella on top after they came out of the oven, it melted over and really added to the flavor. Want to try the eggplant one as well , love eggplant.
  • star rating 10/19/2013
  • member-cmarias from KAF Community
  • Excellent by most people's standards, but not quite "excellent" for KAF foodies. Although I added mozzarella, it still could have used a bit more flavor. Maybe some onion or mushrooms. Although the dough was sticky, I could have added some flour since the amount of flour in a recipe with yeast is never an exact amount. What I should have used was KAF pizza dough flavor, but, of course, I didn't think of it until the calzones were in the oven.(argh!). By the way, if you're going to add mozzarella, put it underneath your filling, because if you put it on top, it will ooze out of the slits on top during baking. Yeah! I did that too! All in all, this is a pretty good recipe and worth doing again.
  • star rating 04/17/2013
  • Paula Tyson from Lowell,MA
  • Very,very easy, and soooo delicious! I did sauté about 1/2 a diced onion along with the spinach.
  • star rating 06/27/2012
  • sohn from KAF Community
  • I gave this a try and it was yummy. The dough was very forgiving--I didn't have time to knead the dough until it was soft/supple this morning. I just let it rise for an hour and then put it in the refrigerator until I came home after work. I replaced the filling with broccoli instead of spinach (finicky toddler) and it came out well. Next time, I'll add some more garlic, red hot pepper flakes, and a maybe some sun-dried tomatoes in the filling. Overall, a nice easy recipe for a weekday.
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