Mini Spinach Ricotta Calzone Recipe
Our Mini Spinach Ricotta Calzone Recipe is a marvelous holiday and game-day snack! They are simple to make and bursting with fresh cheesy goodness.
Our Mini Spinach Ricotta Calzone Recipe is a cozy party snack for the holidays and upcoming game days.
This simple yet show-stopping Mini Spinach Ricotta Calzone Recipe is a wonderful snack to make this week when family members start showing up on your doorstep for holiday or weekend events.
Easy Calzone Recipe
This Mini Spinach Ricotta Calzone Recipe is quick to put together, and fun to make if you’ve got little helpers lingering around the kitchen.
Filled with fresh ricotta cheese, chopped spinach, mozzarella, and spices, each bite is a comforting mouthful of cheesy euphoria.
Using frozen yeast roll dough balls and frozen ricotta, you can keep the ingredients on hand through the holidays and well into Super Bowl season for an impressive impromptu appetizer.
No big parties in the near future? That’s ok too. My kids like to eat these for dinner, and take the leftovers to school in their lunch boxes.
Our Mini Spinach Ricotta Calzone Recipe makes the perfect hand-held size for little people and grownups alike!
What Ingredients You Will Need
- 20 frozen roll dough balls thawed
- 15 ounces ricotta cheese
- 10 ounces frozen chopped spinach thawed
- 2 large eggs divided
- 1 cup shredded mozzarella cheese
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- Pinch nutmeg
- Marinara sauce or pizza sauce for dipping
How to Make Homemade Calzone Recipe
Preheat the oven to 400 degrees F. Line several baking sheets with parchment paper and set aside. Place the thawed spinach in a sieve, over the sink, and press firmly to remove as much moisture as possible.
In a large bowl, mix the ricotta, spinach, 1 egg, shredded, mozzarella, spices, and salt together until well combined. In a small bowl, whisk 1 egg with 1 tablespoon water.
One at a time press each dough ball in the palm of your hand until flat and stretch into an 4-inch circle. Scoop 2-3 tablespoons of ricotta mixture into the center of the dough. Then brush the edges with egg wash. Fold the dough over the ricotta filling and press the edges together in the shape of a semi-circle. Crimp the edges with a fork to seal the fold. Set on the baking sheets 2 inches apart.
With the remaining egg wash, brush the tops and sides of all the mini calzones. Then use a small pairing knife to cut a vent in the top of each one, to allow steam to escape. Bake for 15-18 minutes until golden. Serve warm or at room temperature, with a side of marinara for dipping.
Frequently Asked Questions
How long do these mini calzones last?
You can store leftovers in an airtight container in the refrigerator for 3 to 5 days.
What other ingredients can I add to this recipe?
You can make these little calzones into any flavor profile that you would like. Most people add their favorite pizza toppings which can include pepperoni, Italian sausage, chicken, parmesan cheese, mushrooms, bell peppers, onions, and feta.
Do I have to use frozen dough?
I used frozen store-bought pizza dough, but you could definitely use our homemade pizza dough recipe as well.
Other Great Recipes
- Skillet Taco Calzone
- One-Pot Spinach Ricotta Pasta
- Ricotta Stuffed Shells
- Baked Ziti with Ricotta and Sausage
- Cheesy Bbq Sauce Chicken Calzone by The Kitchn
Check the printable recipe card below for the prep time, total time, and nutrition information including calories, protein, cholesterol, sodium, and calcium percentages.
Mini Spinach Ricotta Calzone Recipe
Ingredients
- 20 frozen roll dough balls thawed
- 15 ounces ricotta cheese
- 10 ounces frozen chopped spinach thawed
- 2 large eggs divided
- 1 cup shredded mozzarella cheese
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- Pinch nutmeg
- Marinara for dipping
Instructions
- Preheat the oven to 400 degrees F. Line several baking sheets with parchment paper and set aside. Place the thawed spinach in a sieve, over the sink, and press firmly to remove as much moisture as possible.
- In a large bowl, mix the ricotta, spinach, 1 egg, shredded, mozzarella, spices, and salt together until well combined. In a small bowl, whisk 1 egg with 1 tablespoon water.
- One at a time press each dough ball in the palm of your hand until flat and stretch into an 4-inch circle. Scoop 2-3 tablespoons of ricotta mixture into the center of the dough. Then brush the edges with egg wash. Fold the dough over the ricotta filling and press the edges together in the shape of semi-circle. Crimp the edges with a fork to seal the fold. Set on the baking sheets 2 inches apart.
- With the remaining egg wash, brush the tops and sides of all the mini calzones. Then use a small pairing knife to cut a vent in the top of each one, to allow steam to escape. Bake for 15-18 minutes until golden. Serve warm or at room temperature, with a side of marinara for dipping.
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Could I freeze these unbiased and then thaw out as needed? If so do I need to adjust cooking temp or time? Thanks
We make a big version for family dinners but this is perfect for a holiday party.
This would be a great little holiday appetizer!