Mini Spinach-Ricotta Calzones are delightful little pockets of Italian comfort food that pack all the flavors of a traditional calzone into perfectly portioned, hand-held treats. These golden, crispy parcels are filled with a creamy mixture of ricotta cheese, tender spinach, and aromatic herbs, all wrapped in a tender, slightly chewy pizza dough that bakes to perfection. What makes these mini calzones special is their versatility – they work equally well as appetizers for a dinner party, a fun family meal, or even as a grab-and-go lunch. The combination of creamy ricotta and earthy spinach is a classic Italian pairing that never fails to satisfy, while the smaller size makes them feel special and allows for perfect portion control. This recipe makes 12 mini calzones, serving 4 to 6 people depending on whether you’re serving them as a main course or appetizer. They’re best enjoyed warm from the oven when the cheese is still melty and the crust is at its crispiest.
Ingredients
For the dough:
- 1 pound pizza dough (store-bought or homemade)
- 2 tablespoons olive oil
- 1 egg, beaten (for egg wash)
For the filling:
- 15 oz ricotta cheese
- 5 oz fresh spinach, chopped
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 large egg
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
For serving:
- Marinara sauce for dipping
Preparing the Spinach Filling
Start by washing the fresh spinach thoroughly and removing any tough stems. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the chopped spinach and cook, stirring frequently, until it wilts completely and most of the moisture has evaporated, about 4 to 5 minutes. Season with a pinch of salt and pepper, then remove from heat and let cool completely.
In a large bowl, combine the ricotta cheese, cooled spinach mixture, mozzarella, Parmesan, egg, basil, oregano, nutmeg, salt, and pepper. Mix everything together until well combined. The mixture should be creamy but not too wet. If it seems watery, drain any excess liquid to prevent soggy calzones.
Preparing the Dough
Remove the pizza dough from the refrigerator and let it come to room temperature for about 30 minutes, which makes it much easier to work with. On a lightly floured surface, divide the dough into 12 equal pieces. Roll each piece into a ball, then use a rolling pin to flatten each ball into a circle about 4 inches in diameter. The dough should be thin enough to see through slightly but not so thin that it tears easily.
Assembling the Calzones
Preheat your oven to 450 degrees Fahrenheit and line two baking sheets with parchment paper. Place about 2 tablespoons of the spinach-ricotta filling in the center of each dough circle, being careful not to overfill as this will make sealing difficult. Leave about a half-inch border around the edges for sealing.
Fold one half of the dough over the filling to create a half-moon shape. Press the edges together firmly, then use a fork to crimp and seal the edges completely. This double sealing method ensures the calzones won’t burst open during baking. Place the sealed calzones on your prepared baking sheets, spacing them about 2 inches apart.
The Perfect Golden Finish
Brush the top of each calzone with the beaten egg wash, which will give them a beautiful golden brown color when baked. Using a sharp knife, cut two small slits in the top of each calzone to allow steam to escape during baking. This prevents the calzones from puffing up too much and potentially bursting.
Baking to Perfection
Bake the calzones for 12 to 15 minutes, until they’re golden brown and sound hollow when tapped lightly. The crust should be crispy on the outside while remaining tender on the inside. If you’re baking two sheets at once, rotate their positions halfway through baking to ensure even browning.
Cooling and Serving
Let the calzones cool for about 5 minutes before serving, as the filling will be extremely hot right out of the oven. This brief cooling period also allows the cheese to set slightly, making them easier to eat without the filling spilling out.
Presentation and Accompaniments
Arrange the warm calzones on a serving platter with small bowls of warmed marinara sauce for dipping. The contrast between the crispy, golden exterior and the creamy, herb-scented interior makes each bite satisfying. These mini calzones are perfect for sharing and create a wonderful interactive dining experience.
Storage and Reheating
Leftover calzones can be stored in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 350-degree oven for 8 to 10 minutes until warmed through and the crust regains some of its crispiness. Avoid microwaving as this will make the crust soggy. These calzones also freeze beautifully for up to 3 months – just add a few extra minutes to the reheating time when cooking from frozen.
