Quick Spinach-Ricotta Calzones

Quick Spinach-Ricotta Calzones

21
USA WEEKEND columnist Pam Anderson 0

"Go deep this Super Bowl Sunday: Serve calzones. These Italian turnovers are perfect 'finger food' -- no knife and fork required. And because the recipes use refrigerated rolls, it's an easy score. All you have to do is make the fillings."

Ingredients {{adjustedServings}} servings 285 cals

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 285 kcal
  • 14%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 31.1g
  • 10%
  • Protein:
  • 15.8 g
  • 32%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 571 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

  1. Separate rolls onto a cornmeal-sprinkled work surface. Cover with plastic wrap and let rest while preparing filling.
  2. 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.
  3. Adjust oven rack to center position and heat oven to 450 degrees.
  4. 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.)
  5. Brush tops with oil. Bake until golden brown, about 16 minutes (longer if frozen). Let cool slightly and serve with warm marinara sauce.
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Footnotes

  • Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews 21

  1. 24 Ratings

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AELUD
3/7/2005

I didn't find this recipe to be quick, but it was easy. They mini-calzones make a great appetizer and can even be used for dinner. I found 16 minutes cooking time to be too long (burned a batch), so make sure you keep your eye on them. Overall it turned out to be a great recipe for some extra ricotta I had on-hand, and I plan to make them again.

rbout000
7/29/2005

My boyfriend & I made this recipe a week or so ago, and it was great. The dinner rolls work great as a casing! I made it again yesterday, only I used broccoli (chopped up & sauteed with the onions) and pepperoni, and I added more salt & pepper and put in a little rosemary as well. It was delicious!

Cooking in WA
4/3/2006

I saueteed diced mushrooms and red peppers along with the onion - and used crescent rolls (2 triangles per pocket). This was a fun recipe although not quick. I baked them for 10 minutes at the recommended temperature and received good results.