Spinach Ricotta Calzone

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Preheat oven to 400°F. (Pizza stone is optional for baking calzone, but a sheet pan will work just as well.)

In a medium sauté pan, add 1 tbsp olive oil. When hot, add the crushed garlic, baby spinach, chili flakes and season with salt and pepper. Sauté about 5 minutes until spinach is cooked and wilted. Drain cooked spinach in a colander and press out any excess water or squeeze spinach in a clean, lint-free kitchen towel until no liquid is left.

In a large bowl, add the ricotta, shredded mozzarella and sautéed spinach; season with salt and pepper to taste.

Lightly flour your kitchen work surface. Cut pizza dough into 2 pieces. Roll dough out into 10” circles. Add 1/2 of the ricotta cheese mixture onto 1 side of the dough, spread evenly. Create a well in the cheese mixture and spoon in Mezzetta® Regional Recipes Pizza Sauce. By doing this, the sauce will not make the bottom of the calzone soggy. Add any additional Mezzetta® ingredients, if desired. Fold the dough over and press or crimp the edges to seal the calzone. Use a pastry brush to oil the entire top surface of the calzone.

Carefully transfer calzone to a greased baking sheet or a pizza peel dusted with semolina or cornmeal. Transfer to oven and bake 15 to 20 minutes or until done. Calzone will be a lovely golden brown. Remove from oven, let cool 2 to 3 minutes and enjoy!

Serve calzone with some heated Mezzetta® Family Recipes Marinara Sauce for dipping.