Spinach Calzone Recipe

Make the dough

Whisk together flour, yeast, sugar, and salt in a large bowl. Combine warm water and 1 tablespoon olive oil, then pour into dry ingredients. Stir until a shaggy dough forms.

Knead the dough on a lightly floured surface for 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook for 4–5 minutes).

Place dough in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise in a warm place until doubled, about 60–75 minutes.

After rising, punch dough down and divide into 2 equal portions for two medium calzones (or keep whole for one large). Let rest 10 minutes before shaping.

Prepare spinach

If using fresh spinach: rinse and roughly chop. Heat a large skillet over medium heat, add 1 tablespoon olive oil and sauté chopped spinach in batches until wilted, about 2–3 minutes per batch. Transfer to a bowl and let cool slightly. If using frozen spinach: thaw completely and press out all excess moisture with paper towels or a clean kitchen towel.

Sauté aromatics

In the same skillet over medium heat, add a little more oil if needed and sauté the diced onion until translucent, about 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Add the diced tomato to the skillet and cook 1–2 minutes just to warm and reduce excess moisture. Return wilted spinach to the skillet, stir to combine and heat through for another minute. Remove from heat and let cool 3–5 minutes.

Combine filling

In a mixing bowl, combine ricotta, shredded mozzarella, grated Parmesan, the cooked spinach mixture, dried oregano, red pepper flakes, salt, black pepper, and chopped basil (if using). Taste and adjust seasoning. The filling should be moist but not watery—if too wet, squeeze it in a towel to remove more liquid before mixing with cheeses.

Preheat oven to 475°F (245°C). Place a pizza stone or inverted baking sheet in the oven to preheat as well, if you have one. Line a separate baking sheet with parchment paper if not using a preheated surface.

On a lightly floured surface, roll or stretch each dough portion into a 9–10 inch circle about 1/4 inch thick. Keep edges slightly thicker to hold filling.

Place about half of the filling (for each calzone) off-center on one half of the dough circle, leaving a 1-inch border around the edge. Do not overfill.

Brush the exposed dough border lightly with water or a little beaten egg to help seal. Fold the dough over to form a half-moon, pressing edges together to seal. Crimp or fold the edge to ensure it is well sealed. Cut 2 small vents on top with a sharp knife to release steam during baking.

Egg wash and bake

Beat the egg with 1 teaspoon water and brush the top of each calzone with the egg wash for a glossy, golden finish. Optionally brush a little olive oil instead for a softer crust. Transfer calzones to the preheated stone or baking sheet. Bake for 12–18 minutes (smaller calzones ~12–14 min, larger ~16–18 min) until golden brown and internal temperature reaches about 200°F (93°C).

Remove from oven and let rest 5 minutes before cutting. This helps the filling set and reduces hot-salad inside.

Serve each calzone warm with marinara sauce and extra grated Parmesan on the side for dipping. Leftovers keep well refrigerated in an airtight container for up to 3 days; reheat in a 350°F (175°C) oven until warmed through to preserve crust texture.