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Spinach Ricotta Calzones

Spinach Ricotta Calzones

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Pam Anderson

For a change of pace, try this speedy variation of an Italian classic. Dinner rolls are filled with a mixture of spinach and a blend of three cheeses.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 468 kcal
  • 23%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 44.7g
  • 14%
  • Protein:
  • 33.1 g
  • 66%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 1088 mg
  • 44%

Based on a 2,000 calorie diet


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. On a floured surface, roll out each piece of dough into a 6-inch circle. Cover with a damp cloth and set aside.
  3. In a large bowl, mix together ricotta cheese, eggs, mozzarella cheese, Parmesan cheese, spinach, Italian seasoning and salt and pepper.
  4. Spoon about 1/3 cup of the filling onto each circle, leaving a 1-inch border along the bottom half of the dough circle. With wet fingertips, moisten the bottom border. Fold dough over filling; press to seal. Place on a large parchment-lined cookie sheet.
  5. Bake in preheated oven for about 30 minutes, or until golden brown.
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Everyone in the family loved these calzones. I added in some pasta sauce into the spinach mixture. I also used refrigerated buttermilk biscuits (because that's what I had in the house). We dipped them in a bit of the extra pasta sauce. Yum!


Very good for the whole family with a side of pizza sauce. I wish the dough got a little crispier. I had enough filling to make another four calzones!


I really like this! The bread was fantastic. But I agree, a marinara sauce would make it even better.