Best 4 Spinach Ricotta Calzones Recipes

SPINACH, RICOTTA AND SAUSAGE CALZONES

Steps:

• Heat oven to 375°F. Spray cookie sheet with cooking spray.
• Cook spinach as directed on box; allow to sit a few minutes until cool enough to handle. Squeeze cooked spinach between paper towels to remove excess moisture. Place spinach in large bowl. Add sausage, ricotta, mozzarella, 3 tablespoons of the Parmesan and the Italian seasoning to bowl; stir until well combined.
• Divide pizza dough into 8 balls. Roll and press each ball into a circle 5 to 6 inches in diameter. Place meat mixture onto one half of each of the balls, leaving a 1/2 inch border around the edge. Fold dough over filling; pinch and roll edges to seal in filling.
• Transfer to cookie sheet. Brush tops of calzones with egg. Prick tops of calzones with fork to allow steam to escape.
• Bake 20 to 22 minutes or until dough is golden brown, topping with remaining 1 tablespoon Parmesan cheese during last 3 minutes of baking. Cool 10 minutes on cookie sheet. Serve warm with pizza sauce.
• Freezer Directions: Make as directed through step 3. Place on cookie sheet, and freeze about 4 hours or until firm. Place frozen calzones in resealable plastic freezer bag, and freeze. When ready to cook, place calzones on cookie sheet, and brush with egg. Bake 25 to 30 minutes or until dough is golden brown, topping with remaining 1 tablespoon Parmesan during last 3 minutes of baking. Serve with pizza sauce.

QUICK SPINACH-RICOTTA CALZONES

Steps:

• Separate rolls onto a cornmeal-sprinkled work surface. Cover with plastic wrap and let rest while preparing filling.
• Heat oil in 12-inch skillet over medium-high heat. Add onion; saute until tender and golden, 2 to 3 minutes. Add spinach, garlic and nutmeg; saute, breaking up large clumps with a wooden spoon, until heated through, 2 to 3 minutes. Add salt and pepper. Transfer to a medium bowl; stir in ricotta. Let cool; stir in remaining cheeses.
• Adjust oven rack to center position and heat oven to 450 degrees.
• Sprinkling with cornmeal as necessary, roll out each roll into a 7-inch circle. Spoon a scant 1/2 cup of filling just below the center line, leaving a 1-inch border along the bottom half of the dough circle. Spoon filling just below the center line of the circle of dough, leaving a border along the bottom half of the circle. With wet fingertips, moisten the bottom border. Fold dough over filling and press edges together. Thoroughly seal by using fingertips to crimp and flute the edges or by pressing with the tines of a fork. Place on a large cookie sheet lined with parchment paper. (At this point, can be frozen up to 2 weeks.)
• Brush tops with oil. Bake until golden brown, about 16 minutes (longer if frozen). Let cool slightly and serve with warm marinara sauce.

SPINACH-RICOTTA CALZONES

Steps:

• Preheat oven to 425°F and coat baking sheet with nonstick cooking spray.
• Place spinach in microwave-safe bowl and microwave uncovered on high power (100%) for 3 to 4 minutes or just until thawed. Stir, then squeeze out moisture.
• Place spinach back in bowl and add ricotta, Parmesan cheese, bacon, garlic, and salt; stir together thoroughly.
• Divide dough into 4 equal portions.
• On well-floured surface, roll each portion out into approximately a 6-inch circle. Place one-fourth of filling in center of each circle.
• Moisten one half of edge with water and fold dough over filling, pressing edges together to seal. Cut several small slits in top of each to allow steam to escape.
• Place calzones on prepared baking sheet and bake at 425 degrees until golden, 12 to 15 minutes.
• Let stand for several minutes to cool slightly.
• Serve with marinara sauce for dipping.

SPINACH, RICOTTA AND SAUSAGE CALZONES

Steps:

• Heat oven to 375°F. Spray cookie sheet with cooking spray. 2 Cook spinach as directed on box; allow to sit a few minutes until cool enough to handle. Squeeze cooked spinach between paper towels to remove excess moisture. Place spinach in large bowl. Add sausage, ricotta, mozzarella, 3 tablespoons of the Parmesan and the Italian seasoning to bowl; stir until well combined. 3 Divide pizza dough into 8 balls. Roll and press each ball into a circle 5 to 6 inches in diameter. Place meat mixture onto one half of each of the balls, leaving a 1/2 inch border around the edge. Fold dough over filling; pinch and roll edges to seal in filling. 4 Transfer to cookie sheet. Brush tops of calzones with egg. Prick tops of calzones with fork to allow steam to escape. 5 Bake 20 to 22 minutes or until dough is golden brown, topping with remaining 1 tablespoon Parmesan cheese during last 3 minutes of baking. Cool 10 minutes on cookie sheet. Serve warm with pizza sauce. 6 Freezer Directions: Make as directed through step 3. Place on cookie sheet, and freeze about 4 hours or until firm. Place frozen calzones in resealable plastic freezer bag, and freeze. When ready to cook, place calzones on cookie sheet, and brush with egg. Bake 25 to 30 minutes or until dough is golden brown, topping with remaining 1 tablespoon Parmesan during last 3 minutes of baking. Serve with pizza sauce.