These Four-Cheese Spinach Calzones are so easy to make, super cheesy, and impossible to resist. They’re the perfect weeknight meal!
I can’t remember when I had my first calzone, although it was probably from Sbarro. Man, I loved that place! It was definitely one of my favorite places to eat at the mall growing up. Have you ever seen The Office episode where Michael Scott heads to Sbarro for an authentic NY slice? Ha!
It’s been ages since I’ve darkened the doorstep (er … counter?) of Sbarro, but I still adore calzones. With the yummy crust, gooey cheese, and other delicious fillings, what is not to love?
Calzones may seem tricky or time-consuming to make, but these Four-Cheese Spinach Calzones are so simple to put together. The delicious filling is a mixture of ricotta, provolone, fontina, and parmesan cheeses (which I realize is actually five cheese, but I didn’t count the ricotta). I added some fresh spinach, too, so you don’t have to feel guilty about all that cheese!
The trick to keeping the preparation of these Four-Cheese Spinach Calzones so easy is to use ready-made pizza dough. I rarely ever make my own dough … why bother when you can get fresh dough from any grocery store?
The dough from Trader Joe’s or Whole Foods is my go to, but if you live in Chicago, a stop by D’Amato’s Bakery for dough is a must. Go early, then head to Bari Foods next door for toppings and a jar of homemade giardiniera when you’re done. Mmm … makes me wish I still lived in Chicago!
Anyway, after getting these Four-Cheese Spinach Calzones stuffed, you’ll pop them in a hot oven and be treated to an amazing meal 15 minutes later. Dinner is served!
- nonstick cooking spray
- 1 (15-oz.) container ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded provolone cheese
- 1/2 cup shredded fontina cheese
- 1/3 cup shredded parmesan cheese
- 1 large garlic clove, minced
- 1 tsp. salt
- 1/4 tsp. pepper
- 2 cups chopped spinach
- 1 lb. pizza dough
- olive oil
- marinara sauce
- Preheat oven to 500 degrees. Lightly spray a baking sheet with nonstick spray, then set aside.
- Mix together ricotta, mozzarella, provolone, fontina, parmesan, garlic, salt, and pepper.
- Stir spinach into cheese mixture.
- Lightly cover a board with flour.
- Divide dough into 4 equal portions.
- Take one piece of dough and gently stretch into an 8-inch round, letting it rest on floured board as needed. (see note)
- Top the bottom half of the dough with 1/4 of the cheese mixture, leaving the edge of the dough uncovered.
- Use your fingers to apply a little water around the edges of the filling side of the dough.
- Carefully stretch the other 1/2 of the dough over the filling and press the edges together.
- Go over the edge of the dough with a fork to seal it together.
- Transfer the calzone to the baking sheet.
- Use a sharp knife to cut three small slits in the top of the calzone, then brush the calzone lightly with olive.
- Repeat this process with the remaining dough and filling.
- Bake calzones for 15 minutes or until browned.
- Serve calzones hot with marinara sauce for dipping. Enjoy!
When working with the dough, do not try to force it to stretch too fast. I like to stretch it a bit, then let it sit for a while. Work on two pieces of dough at a time so one piece of dough is resting while you are working on the other.
P.S. If you love calzones as much as I do, make sure to check out my recipe for Broccoli, Feta, and Olive Calzones, too!
I’m linking up with I Heart Naptime.