Mini Whole Wheat Spinach Ricotta Calzones
Mini whole wheat calzone bites filled with creamy spinach ricotta and baked until golden. Freezer friendly and perfect with warm marinara for dipping.
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowl
- Measuring Cups and Spoons
- Cutting Board
- Knife
- Fork (for crimping edges)
- Pastry Brush (optional)
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 from frozen spinach, thawed and squeezed very dry
- 1 small garlic clove finely grated
- 1 tsp Italian seasoning
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 egg for binding
For the Calzones
- 1 lb whole wheat pizza dough store bought or homemade
- 1 tbsp olive oil optional, for brushing
- 1 tbsp grated Parmesan optional, for topping
For Serving
- 1 cup marinara sauce warmed
- chopped basil or parsley optional
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a bowl, mix ricotta, mozzarella, Parmesan, spinach, grated garlic, Italian seasoning, salt, pepper, and egg until combined.
- On a lightly floured surface, roll dough into a thin sheet and cut into 16 circles (about 4 inches each).
- Spoon about 1 tablespoon filling into the center of each circle. Fold into half moons and seal edges, then crimp with a fork.
- Place on the baking sheet. Brush lightly with olive oil if using and sprinkle with Parmesan. Bake 12 to 14 minutes until golden.
- Cool 5 minutes and serve with warm marinara for dipping.
Notes
Freezer tip: Freeze baked calzones on a tray, then transfer to a freezer bag. Reheat from frozen at 375°F (190°C) for 12 to 15 minutes.
Moisture tip: Squeeze spinach very dry to prevent leaking.