Ricotta Calzones

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Course: Bread Recipe
Technique: Bake Recipe
Difficulty: Hard

Take a look at more Bread Recipes. You may also want to try British Cheese and Onion Bread, Fiesta Cheese Bread, Gakhar (Baked Parathas), Cheese and Spinach Quesadillas

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  • For pizza/calzones dough:
  • 1 pack - active dry or fresh yeast
  • 1 tsp - sugar
  • 3/4 cup - warm water (105 to 115 degrees F)
  • 2.75 cups - all-purpose flour
  • 1 tsp - salt
  • 2 tbsp - olive oil or any cooking oil
  • For filling:
  • 4 tbsp - extra-virgin olive oil or cooking oil
  • 1 small cup - ricotta
  • I/2 packet - chopped spinach
  • Your choice of Italian seasoning
  • Salt

How to Make Ricotta Calzones

  • In a small bowl, dissolve the yeast and sugar in 1/4 cup of warm water.
  • In a large bowl, combine the flour and the salt.
  • Pour in 2 tbsps of the oil, and when absorbed, scrape in the dissolved yeast.
  • Add the remaining 1/2 cup of water and knead it for 5-8 mins till the dough is smooth and firm.
  • Cover with plastic wrap and place in a warm place to rise until double in size, about 1-1.5 hours.
  • Meanwhile in another large bowl, combine all the ingredients for filling and add salt according to your taste. You can adjust the proportion of ricotta cheese and spinach.
  • Divide the dough into 4 balls.
  • Roll out each ball to make a chapatti.
  • Place the fillings on the lower half of each circle and fold the top half of the chapatti over the bottom half to form a half moon, and seal the edges by pressing with a fork.
  • Preheat oven to 425 degrees F.
  • Lightly brush the top and edges of each calzone with cooking oil.
  • Place on a baking sheet lined with parchment paper and bake until golden brown, 18 to 20 mins depending on the oven.