Spinach Calzone with Marinara
and house salad
Smarts: In previous versions, we've made two larger calzones for four servings, but this time, we are rolling the dough out into four smaller calzones. The cook time is the same with either method, so feel free to do whatever feels easiest.
- Pizza dough - 1 lb
- Baby spinach - 4 oz
- Cheese, mozzarella, shredded - 4 oz
- Cheese, ricotta - 1/2 cup
- Red pepper flakes - 1/4 tsp
- Eggs - 1
- Water - 2 tsp
- Garlic - 2 cloves, chopped
- Shallots - 1 bulb, diced
- Oil, cooking - 1 Tbsp
- Tomatoes, crushed (28 oz / 794 g) - 1 can
- Brown sugar - 1 tsp
- Vinegar, balsamic - 1 1/2 Tbsp
- Maple syrup - 2 tsp
- Mustard, Dijon - 2 tsp
- Oil, olive - 3 Tbsp
- Cucumbers - 8 oz, chopped
- Tomatoes, Roma - 2, chopped
- Mixed greens - 4 oz
- Pizza dough - Divide dough into quarters (for four servings, adjust if customizing), cover in some flour, and let rest for at least 30 minutes outside of fridge before rolling out. (Resting dough gives gluten time to chill out, which makes the dough much more pliable.)
- Garlic / Shallots - Prep as directed and combine. (Can be done up to 5 days ahead)
- Make vinaigrette - Whisk balsamic vinegar, maple syrup, and Dijon mustard. Add olive oil while whisking. (For a very smooth, creamy vinaigrette, you can blend it with an immersion blender.) Season with some salt and pepper. (Can be done up to 5 days ahead)
- Spinach - Chop spinach into small pieces in a food processor or by hand. (Can be done up to 3 days ahead)
- Make calzone filling - Mix spinach with mozzarella, ricotta, and red pepper flakes. (Can be done up to 3 days ahead)
- Make egg wash - Whisk eggs with water.
- Cucumbers / Tomatoes - Prep as directed.
- Heat oven to 425F / 218C degrees with sheet pan inside.
- Watch this video to see how to assemble calzones. Roll each ball of pizza dough into an oval shape (if you have a pizza paddle, do it on that, so you can easily ease the calzone onto a sheet pan). Place one quarter of the filling (for four servings, adjust if customizing) onto each piece of dough, leaving about a ¾” / 2 cm edge. Brush the edge with egg wash, fold dough over the filling and crimp with a fork. Brush top of calzone with egg wash and transfer to heated sheet pan. Repeat for remainder of calzones. Bake for 12 to 15 minutes, until golden.
- While calzones are baking, heat a small saucepan over medium-high heat. Add cooking oil and then garlic and shallots to heated oil. Saute for ~2 minutes and then add crushed tomatoes with brown sugar. Simmer for ~10 minutes. Season to taste with some salt and pepper.
- Just before serving, toss greens, cucumbers, and tomatoes in vinaigrette until dressed to your liking.
- Enjoy calzones with marinara sauce for dipping and salad on the side.
These need more flavor! The sauce was good though1 Helpful
Aside from my general incompetence with pizza dough, this was easy and tasty and the kids loved it, even the “green vomit” from the leaky pockets. I used the food processor for the spinach and made a 1.5 recipe with a 24 oz bag of dough from Whole Foods.0 Helpful
Very good, add some sundried tomatoes for more flavour!0 Helpful
Loved this! Added some garlic powder and basil to the filling.0 Helpful
This was a winner! I reluctantly used pillsbury pizza crust from a tube but it still tasted really good. I also added a good measure of dried basil and oregano to the marinara sauce after mistakenly adding 1 Tbsp of brown sugar instead of 1 tsp (oops!). It was still really good and we had a LOT leftover to use for some pasta for lunch tomorrow.0 Helpful
I added mushrooms and sausage to the filling, which probably made all the difference. Got a wewalka pizza crust which comes round to start AND comes with its own parchment, so I just made one massive calzone and divided it up. Added oregano to the sauce because all marinara should have oregano.0 Helpful
Loved it! Everything about this recipe was really good.0 Helpful