Name: Classic Ricotta & Spinach Calzone
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 1/2 cups Shredded low-moisture mozzarella; 1/2 cup Grated Parmesan cheese; 1/2 tsp Salt; 1 Large egg lightly beaten; 1 tsp Italian seasoning; 15 oz Whole milk ricotta cheese; 10 oz Frozen chopped spinach thawed and squeezed very dry; 1 lb Store-bought pizza dough brought to room temperature; 1/4 tsp Black Pepper freshly ground; 2 cloves Garlic minced; 1 tbsp Olive Oil for brushing

Method

20 mins prep25 mins cook45 mins total

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a medium bowl, combine the ricotta cheese, squeezed spinach, mozzarella, Parmesan, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined.
Divide the pizza dough into 4 equal portions. On a lightly floured surface, roll each portion into an 8-inch circle.
Spoon about a quarter of the ricotta filling onto one half of each dough circle, leaving a 1-inch border around the edge.
Brush the edges of the dough with a little water. Fold the empty half of the dough over the filling to create a half-moon shape.
Press the edges firmly to seal, then crimp with the tines of a fork.
Carefully transfer the calzones to the prepared baking sheet. Brush the tops with the beaten egg and cut two small slits in the top of each to allow steam to escape.
Bake for 20-25 minutes, or until the crust is golden brown and puffed.
Let the calzones cool for a few minutes before serving, as the filling will be very hot.

Notes

It's crucial to squeeze as much water as possible from the thawed spinach. Excess moisture will make the filling watery and the calzone soggy.

Ensure you seal the edges of the calzone very well by crimping with a fork or pinching and rolling the dough. This prevents the delicious filling from leaking out during baking.

Serve warm with a side of heated marinara sauce for dipping.