- 1 package store-bought pizza dough
- 3 tbsp extra virgin olive oil, divided
- 1 tbsp garlic, crushed
- 1 (5 oz) bag baby spinach
- pinch chili flakes
- salt and pepper, to taste
- 15 oz ricotta cheese
- 2 cups mozzarella, shredded
- 1 cup Mezzetta® Regional Recipes Pizza Sauce
- flour and cornmeal, for dusting
- Optional: Mezzetta® Pitted Greek Kalamata Olives, Mezzetta® Marinated Artichoke Hearts, Mezzetta® Roasted Red Bell Pepper Strips, the sky is the limit for Mezzetta® pizza toppings! We just gave you the base recipe to build from.
- 1 (25 oz) jar Mezzetta® Family Recipes Marinara Sauce
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.