Spinach Calzones
with homemade marinara and house salad
Calzones aren't just restaurant meals. Using store-bought pizza dough, a homemade calzone is a fun and easy dinner. Tonight we're packing ours with lots of healthy spinach but feel free to use our filling suggestions as just a start for your creativity.
Smarts: Pulse down spinach for an easy way to enjoy a lot of healthy greens.
Ingredients
- Gluten-free pizza dough - 1 lb
- Baby spinach - 4 cups , tightly packed
- Mozzarella - 1 1/2 cups , grated
- Ricotta - 1/2 cup
- Crushed red pepper flakes - 1/4 tsp
- Eggs - 1
- Water - 2 tsp
- Garlic - 2 cloves , crushed or minced
- Shallots (small) - 1 bulb , diced
- Oil, cooking - 1 Tbsp
- Crushed tomatoes (28 oz / 794 g can) - 1 can
- Brown sugar - 1/2 Tbsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- English cucumbers - 1/2 , chopped (Or sub 2 Persians)
- Roma tomatoes - 2 , chopped
- Mixed greens - 4 oz
- Vinegar, balsamic - 2 Tbsp
- Maple syrup - 2 tsp
- Mustard, Dijon - 1 tsp
- Oil, cooking - 1/4 cup
Prep
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Pizza dough - If you are making pizza dough from a gluten-free mix, ideally make this the night before so it has time to rest. Take out 30 minutes before baking, divide into two balls, and cover in some more flour. This will make the dough more pliable. (Making of dough should be done 1 day ahead)
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Spinach - Pulse spinach in a food processor, which will break it up significantly. You can also chop it finely. (Can be done up to 3 days ahead)
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Make calzone filling - Mix spinach with mozzarella, ricotta, and crushed red pepper flakes. (Can be done up to 3 days ahead)
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Garlic / Shallots - Prep as directed. (Can be done up to 3 days ahead)
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Make egg wash - Whisk egg with water.
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Cucumbers / Tomatoes - Prep as directed.
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Make
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Heat oven to 425F(or 218C) degrees with sheet pan inside.
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Watch this video to see how to assemble calzones - it’s much better than just the directions. Roll out 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 filling onto one half of the dough, leaving about a ¾”(1.875cm) edge. Brush the edge with egg wash, and 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.
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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, salt, and black pepper. Simmer for ~10 minutes. Season to taste with more salt and pepper.
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Prepare vinaigrette by whisking together balsamic vinegar, maple syrup, Dijon, and cooking oil. Season to taste with salt and pepper. Toss vinaigrette with cucumbers, tomatoes, and greens.
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Enjoy calzones fresh out of the oven drizzled with marinara sauce!
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