with homemade marinara and house salad
These calzones were so popular when we debuted them in 2014 that we're bringing them back for this Favorites Week. If you have extra marinara sauce, freeze the remainder to dress a pasta.
Smarts: Double up and you can have extra calzones to freeze.
- 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
- Cooking oil - 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
- Balsamic vinegar - 2 Tbsp
- Maple syrup - 2 tsp
- Dijon mustard - 1 tsp
- Cooking oil - 1/4 cup
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)
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)
Make calzone filling - Mix spinach with mozzarella, ricotta, and crushed red pepper flakes. (Can be done up to 3 days ahead)
Garlic / Shallots - Prep as directed. Can be combined into 1 container. (Can be done up to 4 days ahead)
Make egg wash - Whisk egg 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 - 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 3/4” / 1.9cm) 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.
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.
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.
Enjoy calzones fresh out of the oven drizzled with marinara sauce! If you have extra sauce, freeze for a future pasta dish!
The sauce was amazing! The calzones were really good but lots of work. Lots of clean up too!0 Helpful
used frozen spinach (about 2 cups?) and whole wheat dough. made 4 mini calzones. quite yummy!0 Helpful
I had a bunch of friends over and this was a big hit!0 Helpful
This was a major hit with the household! So good!0 Helpful
Need a ton more seasoning. I would recommend Italian for the sauce and at least a little garlic for the calzone.0 Helpful
spinach cheese filling worked great! Tasted better than expected. It was hard for me to even the thickness of the crust, and dough was not elastic enough to fit a desired size. I used my own pizza dough recipe.0 Helpful