Three cheese and spinach calzone

Posted by Dana McMahan on May 15, 2008

My home chef (aka my husband) was happy to open the door to a new world of possibilities when he made calzones for the first time tonight. They're one of his favorite restaurant dishes but we've never attempted them at home. We started with a pizza dough (a great pasta shop in my city sells fantastic dough balls for a buck fifty) and filled it with mozzarella, ricotta, goat cheese and some wilted spinach, then dipped them in a quick marinara. They were better than many restaurant calzones. I have a feeling we'll be trying out lots of filling combinations in the future now that we know how delicious and easy they can be.

This recipe will make four -- we wanted lunch leftovers. Cut this recipe in half to make two. Note: These are really filling.With a big salad on the side two calzones could possibly serve four.

Marinara

1 can diced tomatoes and their juice
1 can tomato sauce
2 garlic cloves, halved
handful of basil
handful of parsley

Simmer all ingredients together on medium heat, stirring occasionally while you prepare the calzones.

Calzones

2 cups mozzarella
4 oz goat cheese
1 cup ricotta
2 pizza doughs
3 garlic cloves, minced
1 shallot, minced
3 Tbsp olive oil (reserve one)
1 bag baby spinach
1 egg, beaten
Flour for dusting

Preheat oven to 400.

Sautee shallots and garlic in 2 Tbsp olive oil over medium heat several minutes until shallots are translucent. Keep an eye on the garlic and don't let it brown.

Wilt spinach briefly in oil.

Divide cheeses equally among 4 bowls -- each calzone gets 1/2 cup mozzarella, 1 ounce goat cheese and 1/4 cup ricotta

Cut pizza doughs in half, dust with flour and roll into circles. Brush each crust with olive oil on the inside. Fill with cheese mixture and place spinach over cheese.

Fold dough over to form calzone. Seal with a little water and press edges with a fork. Brush tops with a little beaten egg.

Bake for 20 minutes until puffy and golden.

Meanwhile pulse the marinara sauce in the food processor briefly. It should still have a few tomato chunks.

Serve calzones with a dish of marinara.

Wrap leftovers in foil for lunch the next day!

TAGS: Calzone, Marinara, Ricotta Cheese
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