Mini Whole Wheat Spinach Ricotta Calzones

Created on December 19th, 2025 at 12:37 pm

Freezer friendly snack bites

There is something deeply comforting about a warm, cheesy pocket of goodness, especially when it is small enough to grab with your fingers and dunk like you are back at the kitchen counter waiting for dinner. These mini calzones have that cozy pizzeria feeling, with a wholesome whole wheat crust and a creamy spinach ricotta filling that tastes like home.

They are the kind of snack that makes the day feel softer. You open the oven, the kitchen smells like garlic and parmesan, and suddenly everyone is wandering in asking what is cooking. That is the magic of little bites. They disappear fast, but the comfort sticks around.

Quick Facts

• Prep Time: 25 minutes
• Cook Time: 14 minutes
• Total Time: 39 minutes
• Yield: 16 mini calzones

Kitchen Utensils

These are simple to assemble, and once your filling is mixed, it becomes an easy little production line.

• Baking sheet
• Parchment paper
• Mixing bowl
• Fork or spatula
• Measuring cups and spoons
• Chef knife and cutting board
• Pastry brush (optional)
• Small spoon or cookie scoop (helpful for portioning)

The Story Behind the Dish

In an American Italian home, spinach and ricotta is a familiar kind of comfort. It is the filling for lasagna, the stuffing for shells, the thing that shows up when someone wants to feed you well. Calzones were always a special treat too, because they felt like the best parts of pizza tucked into a warm pocket you could carry to the table.

These mini versions are my everyday answer to that craving. They are snackable, freezer friendly, and perfect for busy weeks when you want something cozy that still feels a little lighter. Warm marinara on the side makes them feel like a true pizzeria moment, even if you are eating them between meetings or packing them for lunch.

Ingredients

For the Filling

• 1 1/2 cups part skim ricotta
• 1 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 1 1/2 cups chopped spinach, thawed and squeezed dry (from frozen spinach)
• 1 small garlic clove, finely grated
• 1 teaspoon Italian seasoning
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 egg (for binding)

For the Calzones

• 1 pound whole wheat pizza dough (store bought or homemade)
• 1 tablespoon olive oil (optional, for brushing)
• 1 tablespoon grated Parmesan (optional, for topping)

For Serving

• 1 cup marinara sauce, warmed
• Chopped basil or parsley (optional)

Instructions

These bake up golden and cozy, with a filling that stays creamy and satisfying. Think of it like a little kitchen rhythm: fill, fold, seal, bake, dunk.

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Make the filling. In a bowl, mix ricotta, mozzarella, Parmesan, spinach, garlic, Italian seasoning, salt, pepper, and egg until combined.
3. Divide the dough. On a lightly floured surface, roll dough into a thin sheet and cut into 16 small circles (about 4 inches each). A cup or cutter works great.
4. Fill. Spoon about 1 tablespoon filling into the center of each circle.
5. Fold and seal. Fold into half moons. Press edges with fingers, then crimp with a fork to seal well.
6. Bake. Place on the baking sheet. Lightly brush with olive oil if using, then sprinkle with a little Parmesan. Bake 12 to 14 minutes until golden.
7. Cool briefly. Let cool 5 minutes before serving.
8. Serve with warm marinara for dipping.

Tips & Substitutions

• Keep the filling thick: squeeze spinach very dry so the calzones do not leak.
• Faster shortcut: use whole wheat biscuit dough or whole wheat crescent dough. Bake time may vary.
• Add protein: stir in 1/2 cup chopped cooked chicken or turkey pepperoni.
• Make it spicy: add a pinch of crushed red pepper flakes to the filling.
• Air fryer option: cook at 375°F (190°C) for 7 to 9 minutes in a single layer, checking for golden tops.

Storage & Make Ahead

• Fridge: store in an airtight container up to 4 days.
• Reheat: bake at 375°F (190°C) for 6 to 8 minutes, or air fry 3 to 5 minutes until hot.
• Freeze: freeze baked calzones on a tray, then transfer to a freezer bag for up to 2 months.
• Reheat from frozen: bake at 375°F (190°C) for 12 to 15 minutes until hot through.

FAQ

Can I use fresh spinach?
Yes. Saute it first, cool, then squeeze out extra moisture before mixing.

Why did my calzones leak?
Usually the spinach was too wet or the edges were not sealed. Crimp firmly and avoid overfilling.

Can I make these ahead for lunchboxes?
Yes. Bake, cool, and refrigerate. Pack marinara separately for dipping.

What dough works best?
Whole wheat pizza dough is easiest, but any pizza dough works.

A Warm Closing

If you want a snack that feels like a little Italian comfort pocket, these mini calzones are the one. Make a batch, freeze half, and you will always have something warm and cozy ready for the next hungry moment. If you bake them, save the recipe and share it with someone who loves a good cheesy bite.