Quick Spinach-Ricotta Calzones

Quick Spinach-Ricotta Calzones

21

"Go deep this Super Bowl Sunday: Serve calzones. These Italian turnovers are perfect 'finger food' -- no knife and fork required. And because the recipes use refrigerated rolls, it's an easy score. All you have to do is make the fillings."
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Ingredients

servings 285 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 285 kcal
  • 14%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 31.1g
  • 10%
  • Protein:
  • 15.8 g
  • 32%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 571 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Separate rolls onto a cornmeal-sprinkled work surface. Cover with plastic wrap and let rest while preparing filling.
  2. Heat oil in 12-inch skillet over medium-high heat. Add onion; saute until tender and golden, 2 to 3 minutes. Add spinach, garlic and nutmeg; saute, breaking up large clumps with a wooden spoon, until heated through, 2 to 3 minutes. Add salt and pepper. Transfer to a medium bowl; stir in ricotta. Let cool; stir in remaining cheeses.
  3. Adjust oven rack to center position and heat oven to 450 degrees.
  4. Sprinkling with cornmeal as necessary, roll out each roll into a 7-inch circle. Spoon a scant 1/2 cup of filling just below the center line, leaving a 1-inch border along the bottom half of the dough circle. Spoon filling just below the center line of the circle of dough, leaving a border along the bottom half of the circle. With wet fingertips, moisten the bottom border. Fold dough over filling and press edges together. Thoroughly seal by using fingertips to crimp and flute the edges or by pressing with the tines of a fork. Place on a large cookie sheet lined with parchment paper. (At this point, can be frozen up to 2 weeks.)
  5. Brush tops with oil. Bake until golden brown, about 16 minutes (longer if frozen). Let cool slightly and serve with warm marinara sauce.

Footnotes

  • Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Reviews

21
  1. 24 Ratings

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Most helpful positive review

I didn't find this recipe to be quick, but it was easy. They mini-calzones make a great appetizer and can even be used for dinner. I found 16 minutes cooking time to be too long (burned a batc...

Most helpful critical review

This recipe was OK. I doubled the ricotta and should have halfed the spinach..it was overkill and needed more cheese. I only cooked them for 10 minutes and the bottoms burned. Next time I'd redu...

I didn't find this recipe to be quick, but it was easy. They mini-calzones make a great appetizer and can even be used for dinner. I found 16 minutes cooking time to be too long (burned a batc...

My boyfriend & I made this recipe a week or so ago, and it was great. The dinner rolls work great as a casing! I made it again yesterday, only I used broccoli (chopped up & sauteed with the onio...

I saueteed diced mushrooms and red peppers along with the onion - and used crescent rolls (2 triangles per pocket). This was a fun recipe although not quick. I baked them for 10 minutes at the r...

This recipe was OK. I doubled the ricotta and should have halfed the spinach..it was overkill and needed more cheese. I only cooked them for 10 minutes and the bottoms burned. Next time I'd redu...

I love this recipe. I was able to freeze 1/2 of the calzones for another dinner. I did use pizza dough instead of dinner rolls..much easier. I also added some italian sausage to hide the spin...

These were not quick, but they were fairly easy. I really liked them; my fiance was not a huge fan of the crust. I followed someone else's suggestion to cook them at 350, but I think this was a...

This was a great and quick way to make calzones. My daughter is a Vegetarian and this was a great recipe for her. I will make it next time and make half vegetarian and my husband wants some ital...

These are just "okay". They take a long time to make and don't really have much flavour. The filling is pretty bland. I won't make these again.

I, personally, did not like the "bread". Next time I will make a pizza dough and do this "right" as the taste did not correspond with the effort. With that said, I love the filling. I added s...