Calzones are a guilty pleasure of mine. My absolute favorite is from a hole in wall joint on the outskirts of Rural Hall- about as far from Italy as you can get but so good. They’re kinda all things that are bad for you – but they don’t have to be so terrible. My version uses a whole wheat crust and low fat cheeses. Don’t eat them everyday but don’t hate yourself for a little indulgence.
OF NOTE: This recipe comes to you mid Phil Collins binge. I love the man. I highly recommend you make this tasty Italian nosh while playing air drums to “In the Air Tonight”. I’ve even hyperlinked it for your listening ease. You are welcome.
Spinach and Ricotta Calzones: makes 2 big calzones, serves 4 or a very hangry 2
- 1 ball uncooked whole wheat pizza dough (store bought or homemade)
- ¾ cup shredded part skim mozzarella
- ¾ cup low fat ricotta
- 2 cups raw baby spinach
- ½ cup grated parasean cheese
- 1 tablespoon butter melted
- ½ teaspoon Italian seasoning
- turkey pepperoni (optional)
- Marinara sauce for dipping!
Preheat the oven to 425 degree!
Half your pizza dough and flatten each hunk into a rough square/rectangle about ¼ inch thick. I use my fingers like claws and punch it out- pretty sure I saw that on TV once.
On one half of each crust lay out the spinach and cheeses, spreading them across but leaving a good 2 border. Top the filling with a dash of Italian seasoning. Fold the other half of the crust over the top and crimp the edges closed using a fork or your fingers. Brush the top of each calzone with melted butter then sprinkle with Italian seasoning and a bit for grated parmesan. Cut the top to vent and pop them in the oven!
Bake for about 15-18 minutes until golden. I recommend flipping them over halfway through cooking to get both sides crisp!
I die. It was so yummy.