Mini Spinach-Ricotta Calzones

Photo: Liz Andrew/Styling: Erin McDowell

One a scale of one to delicious, there are very few foods that top calzones. (Giant pockets of cheesy, saucy bread? What’s not to love?) These mini spinach-ricotta calzones are just as irresistible as the full-sized version, but won’t weigh you down. (And did we mention they start with store-bought pizza dough?)

Chopped Italian Salad Pizza


1 pound frozen chopped spinach, thawed and squeezed very well

2 garlic cloves, minced

Kosher salt and freshly ground black pepper

2 pounds pizza dough, equally divided into 12 pieces

1½ cups ricotta cheese

¾ cup grated mozzarella cheese

¼ cup extra-virgin olive oil


1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.

2. In a medium bowl, mix together the spinach and garlic; season with salt and pepper.

3. Use your hands to stretch each piece of dough into a 4-inch circle. If the dough is too sticky, lightly oil your hands to make it easier to handle. Transfer the circles to the baking sheet.

4. Spoon about 2 tablespoons ricotta into the center of each piece of dough. Top with a heaping spoonful of the spinach mixture, then sprinkle with 1 tablespoon mozzarella cheese.

5. To close the calzones, fold the dough in half over the filling and press firmly around the edge to seal. You may have to stretch the dough slightly as you pull it over to make sure the filling is fully encased. Use a paring knife to cut small vents into the top of each calzone.

6. Brush each calzone with olive oil and bake until the crust is golden and the filling is bubbly, 10 to 15 minutes.

7. Cool for 5 minutes before serving.