Spinach Garlic Calzone Recipe

Preheat and prepare dough

Preheat the oven to 475°F (245°C). If using a baking stone, place it in the oven while preheating. Lightly flour a clean work surface with the 1 tablespoon flour. If your dough is refrigerated, let it come to room temperature for 20–30 minutes so it's easier to stretch.

Divide the dough if making two smaller calzones, or keep whole for one large. On the floured surface, stretch/roll the dough into a roughly 10–12 inch circle (for one large) or two 7–8 inch circles (for two). Transfer the rolled dough to a piece of parchment for easier transfer to the oven.

Wilt the spinach and cook garlic

Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium heat. Add the minced garlic and cook 30–45 seconds until fragrant, stirring constantly to prevent burning. Add the baby spinach in batches, tossing until wilted, about 2–3 minutes total. Season the spinach with 1/4 teaspoon of the salt and 1/8 teaspoon black pepper. Remove from heat and let cool slightly.

Squeeze excess moisture

Once the spinach is cool enough to handle (a few minutes), transfer to a clean kitchen towel or several layers of paper towel and squeeze firmly to remove as much moisture as possible. You should end up with a compact, not-soggy pile of spinach. Chop the wilted spinach roughly and place in a medium bowl.

Mix cheeses and seasonings

To the bowl with chopped spinach add 1 cup ricotta, 1 cup shredded mozzarella, 1 tablespoon grated Romano, 1 teaspoon dried oregano, remaining 1/2 teaspoon salt, and remaining 3/8 teaspoon black pepper (adjust to taste). Stir until evenly combined. Taste and adjust seasoning; add red pepper flakes if using. The filling should be creamy but not runny.

Fill the dough

Place half (for two calzones) or all (for one large) of the filling onto one half of each dough circle, leaving a 1-inch border around the edge. Do not overfill; about 3/4 to 1 cup filling per small calzone, or 1.5–2 cups for one large, works well.

Fold and seal

Fold the empty half of the dough over the filling to create a half-moon. Press the edges together to seal, then crimp the edge by rolling the edge under and pressing with your fingers or by folding small pleats along the edge. Use a fork to press and further seal if desired. Make two small slits on top of each calzone to allow steam to escape.

Egg wash and bake

Whisk together 1 egg and 1 teaspoon water to make an egg wash. Brush the top of each calzone lightly with the egg wash and brush a bit of the 1 tablespoon olive oil over the top for a golden finish. Transfer the calzones on their parchment to a baking sheet or onto the preheated stone. Bake at 475°F (245°C) for 12–16 minutes for small calzones, or 18–22 minutes for one large, until golden brown and the dough is cooked through. Rotate halfway through cooking for even browning.

Rest and serve

Remove the calzones from the oven and let rest 5 minutes so the filling sets (this prevents a very hot, runny center). Serve warm. Optionally sprinkle a little extra grated Romano and a pinch of dried oregano on top or serve with marinara sauce for dipping.