This recipe for calzones has been a weekend ritual in my kitchen for years: handheld pouches of warm, cheesy comfort that travel well and disappear even faster than I can plate them. I first built this particular combination — ricotta for creaminess, grated Parmesan for a savory edge, melting mozzarella for that irresistible pull, plus pepperoni for a little spice and cooked spinach for a bright, healthy counterpoint — during a rainy Saturday dinner when I wanted something fun to assemble with my kids. The result was a joyous mess of sticky fingers, triumphant high-fives, and a dinner that felt both indulgent and wholesome.

What makes these calzones special is the balance of textures and the ease of preparation. The dough bakes to a glossy, golden shell when brushed with an egg wash, sealing in steam so the filling remains lush and not dry. The ricotta adds a creamy mouthfeel while the shredded mozzarella gives that classic stringy, melty sensation. Pepperoni lends a punch of savory fat and smoke, and the chopped, cooked spinach keeps each bite fresh. Over the years I’ve refined timing, sealing techniques, and small ingredient swaps that keep the calzones consistent every time — they’re predictable in the best way for busy weeknights and celebratory gatherings alike.

Ingredients

• 1 pound pizza dough: Use a store-bought or homemade dough ball; look for dough labeled for hand-tossed or classic crust. King Arthur and Trader Joe’s both sell reliable, well-hydrated doughs that stretch easily without tearing.
• 1 cup ricotta cheese: Whole-milk ricotta gives the creamiest texture and mild tang. If using low-fat ricotta, consider draining excess whey for a firmer filling.
• 1 cup shredded mozzarella cheese: Freshly shredded works best for melt and texture; pre-shredded sometimes contains anti-caking agents that reduce creaminess.
• 1/2 cup sliced pepperoni: Classic cured pepperoni provides salty, savory notes; choose thin slices so heat distributes evenly and the fat renders quickly.
• 1/2 cup chopped cooked spinach: Squeeze out excess moisture after cooking (steam or sauté) to avoid soggy pockets; frozen spinach thawed and well-drained works fine.
• 1/4 cup grated Parmesan cheese: Adds umami and a lightly salty finish; Parmigiano-Reggiano or a good-quality domestic Parmesan both work well.
• 1/2 cup pizza sauce, plus more for serving: Use your favorite jarred sauce or a quick blended canned tomato base seasoned with garlic and oregano.
• 1 egg, beaten (for egg wash): Creates a glossy, golden crust and helps seal the edges.
• 1/2 teaspoon dried oregano: Stir into the filling for herbaceous warmth; substitute 1 teaspoon fresh if available.
• 1/4 teaspoon salt and 1/4 teaspoon black pepper: Simple seasoning to balance the richness of the cheeses.

Instructions

Prepare the filling: In a medium bowl, combine the ricotta, shredded mozzarella, grated Parmesan, chopped cooked spinach (well-drained), sliced pepperoni, pizza sauce, dried oregano, salt, and black pepper. Stir until evenly mixed. Aim for a spreadable but not runny texture; if the mixture seems very wet, add an extra tablespoon of Parmesan or a pinch of fine dry breadcrumbs to absorb excess moisture. Divide and shape the dough: On a lightly floured surface, divide the 1-pound dough into 4 equal pieces. Let each rest 5 minutes if it resists stretching. Flatten into a roughly 7-inch circle with your fingers or a rolling pin, leaving a slightly thicker rim to help seal. Fill and fold: Spoon about 1/2 cup of filling onto one half of each dough circle, leaving a 1/2-inch border. Brush the border with a little beaten egg, fold the dough over to create a half-moon, and press the edges together. Fold the edge back over itself (a double-seal) or crimp with a fork for security. Avoid overfilling — this is the main cause of leaking during baking. Egg wash and score: Place calzones on a parchment-lined baking sheet. Brush each with beaten egg for a shiny finish. Use a sharp knife to make two small slits on top of each pocket to release steam and prevent bursting; these slits also help the interior set properly. Bake: Preheat oven to 450°F (232°C). Bake calzones for 16–20 minutes until deep golden brown and the filling is steaming. Rotate the sheet halfway through for even browning. Let rest 3–5 minutes before serving to allow the filling to set and avoid burns from the hot cheese.

Storage Tips

Cool calzones to room temperature before storing. For short-term storage, keep them in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap each individually in plastic wrap and place in a freezer bag; freeze for up to 3 months. Reheat refrigerated calzones in a 350°F oven for 8–10 minutes or until warmed through; for frozen, thaw overnight and then bake 12–18 minutes at 375°F. To revive texture, finish under the broiler for 30–60 seconds to re-crisp the crust.

Ingredient Substitutions

If you need to swap ingredients, use crumbled cooked Italian sausage or diced chicken instead of pepperoni, or omit meat entirely for a vegetarian pocket — increase the spinach slightly to 3/4 cup and add roasted mushrooms for umami depth. For a lighter cheese profile, substitute part-skim ricotta and low-moisture mozzarella; add a tablespoon of olive oil to the ricotta to maintain creaminess. To make a gluten-free version, use a store-bought gluten-free pizza dough and reduce added liquid in the filling if the dough is drier.

Serving Suggestions

Serve hot with warmed pizza sauce for dipping, a crisp arugula salad tossed in lemon vinaigrette, or a simple tomato and basil salad to complement the rich filling. Garnish with a sprinkle of extra Parmesan and a pinch of red pepper flakes for heat. These are excellent for picnic lunches — pack them chilled with sauce in a separate container and reheat if possible, or serve at room temperature for an easy outdoor meal.

Cultural Background

Originating from Italian folded pizzas known as calzone, which literally means “trouser leg” in Neapolitan dialect, these pockets became popular as a portable version of pizza. Traditionally filled with simple cheeses and cured meats, calzones evolved in the United States to include a variety of fillings and sizes. This version balances classic Italian ingredients with convenience-focused techniques developed in American home kitchens.

Seasonal Adaptations

In summer, swap spinach for wilted basil and add diced fresh tomatoes for brightness; in autumn, try roasted butternut squash, sage, and a touch of nutmeg for a heartier seasonal pocket. For winter gatherings, include caramelized onions and roasted red peppers to introduce depth and sweetness that pairs beautifully with the salty cheeses.

Meal Prep Tips

To save time, prepare the filling up to 48 hours in advance and keep refrigerated. Portion dough ahead by dividing and wrapping each piece individually; refrigerate for next-day use or freeze for longer storage. When assembling for multiple people, set up a station with filling bowls, dough rounds, a small bowl of egg wash, and a tray for baked or unbaked calzones to streamline the process.

These calzones are a wonderful mix of comfort and practicality — perfect for busy nights, entertaining, or packing in lunches. Share them, adapt them, and make the recipe your own: the pocket format welcomes creativity, and the basic structure remains reliably delicious.