This recipe for Spinach, Pepperoni & Ricotta Calzones has been one of my most-requested weeknight solutions for years. I discovered the combination during a lazy Sunday when I had leftover pizza dough and a jar of good pizza sauce; the result was a portable, hand-held supper that felt indulgent yet simple. The ricotta brings a creamy, slightly tangy cushion for the melty mozzarella and salty pepperoni, while the spinach adds a bright, slightly earthy note that keeps the filling from becoming too heavy. Each bite gives a contrast of textures — a slightly crisp, golden shell yielding to a warm, creamy interior.

I first made these for a small family movie night, and my kids insisted I wrap all the leftover filling into calzones the next weekend for their school lunches. Over time I’ve learned a few tricks — drain the ricotta if it’s watery, squeeze excess liquid from spinach, preheat the baking surface until it’s nearly smoking-hot — that make every calzone reliably golden and not soggy. This method works with store-bought dough or your favorite homemade base, and is forgiving enough for cooks who are new to shaping folded pies.

Ingredients

• Pizza dough (1 pound): Whether you buy refrigerated dough or make your own, aim for a tolerably elastic dough. High-protein bread flour gives a chewier crust; all-purpose produces a softer bite. Let it sit at room temperature 30–60 minutes before shaping so it’s easy to stretch.
• Ricotta cheese (1 cup): Use whole-milk ricotta for a creamier, richer mouthfeel. If very wet, drain in a fine sieve lined with paper towel for 10–15 minutes to avoid a watery filling — I like BelGioioso or a trusted local brand.
• Mozzarella, shredded (1 cup): Low-moisture mozzarella (shredded from a block) melts more reliably and releases less liquid than pre-shredded blends. Shred your own if possible.
• Pepperoni, sliced (1/2 cup): Regular or turkey pepperoni both work; chop into smaller pieces for even distribution and to avoid meat pockets that can burst through the dough.
• Cooked spinach, chopped (1/2 cup): Use thawed frozen spinach that’s been squeezed dry, or quickly sauté fresh baby spinach with a teaspoon of olive oil until wilted, then cool and chop. Removing moisture prevents soggy pockets.
• Parmesan cheese, grated (1/4 cup): Freshly grated Parmesan adds salty, nutty depth — fresh-grated lasts better under heat than pre-grated powders.
• Pizza sauce (1/2 cup plus more for serving): A thicker sauce is preferable to prevent soggy dough. Use your favorite jarred sauce or a quick blend of canned tomatoes, garlic and dried herbs.
• Egg, beaten (1): For an egg wash that produces a deep golden, glossy crust.
• Dried oregano (1/2 teaspoon), salt (1/4 teaspoon), black pepper (1/4 teaspoon): Simple seasonings that highlight and balance the cheeses and pepperoni — adjust to taste if cheeses are very salty.

Instructions

Prepare the filling: In a medium bowl, combine the ricotta, shredded mozzarella, grated Parmesan, chopped cooked spinach, pepperoni pieces, dried oregano, salt and black pepper. If your ricotta seems watery, drain it in a fine-mesh sieve for 15 minutes before mixing. Stir until the mixture is uniform — it should be creamy but not runny; add an extra tablespoon of Parmesan if you need to tighten the texture. Divide and roll the dough: Lightly flour a work surface and turn the room-temperature dough out. Divide into four equal pieces. Flatten each piece gently with your palms and roll into a 7–8 inch round, leaving the center slightly thicker than the edges to support the filling. Work slowly and let the dough relax if it resists; resting 5 minutes will make stretching easier. Assemble the pockets: Place about 1/3 cup of the filling onto one half of each dough round, leaving a 1/2-inch border. If you like a saucier interior, spoon 1 tablespoon of pizza sauce on top of the filling. Fold the dough over to form a half-moon and press along the edge to seal. Crimp the seam with your fingers or a fork and cut two small vents on top to let steam escape while baking. Egg wash and bake: Preheat the oven to 450°F (232°C) and place a pizza stone or an inverted baking sheet inside to heat for at least 20 minutes. Brush each pocket with beaten egg for color and sprinkle a pinch of extra Parmesan on top if desired. Slide the calzones onto the hot surface and bake for 15–20 minutes, rotating halfway through if your oven has hot spots. Look for a deep golden-brown crust and bubbling (but not erupting) seams. Rest and serve: Remove calzones to a wire rack and let rest 5 minutes before cutting to allow the filling to set. Serve warm with extra warmed pizza sauce for dipping. Cut in half to check doneness — the center should be steaming and cheese melted but not soupy.

Storage Tips

Cool completely before refrigerating. Place calzones in an airtight container or wrap individually in plastic wrap and foil; they keep 3–4 days in the fridge. For freezing, flash-freeze on a sheet pan until firm, then transfer to a freezer bag; store up to 3 months. Reheat from frozen in a 400°F oven for 12–18 minutes, or thaw overnight in the refrigerator and reheat at 375°F for 8–10 minutes until warmed through and crisp.

Ingredient Substitutions

Swap pepperoni for cooked Italian sausage, thinly sliced salami, or roasted mushrooms for a vegetarian option. For dairy-free adaptations use a firm plant-based ricotta and dairy-free shredded mozzarella; reduce added salt since some substitutes are saltier. Replace pizza sauce with pesto for a basil-forward variation; reduce the quantity to 1 tablespoon per pocket to avoid excess moisture.

Serving Suggestions

Serve with a simple green salad dressed in lemon vinaigrette, pickled peppers, or a light slaw to cut through the richness. For a party, provide small bowls of marinara, chili oil, and grated Parmesan so guests can customize. These calzones make a hearty brunch item too, paired with roasted tomatoes and scrambled eggs.

Cultural Background

Folded filled breads appear in many cuisines; the calzone evolved in Naples as a portable offshoot of pizza. Traditionally sealed tightly to keep toppings contained, calzones allow regional fillings — from classic Italian salumi and cheeses to vegetable-forward combinations — and reflect both rustic home cooking and street food culture.

Seasonal Adaptations

Spring: swap cooked spinach for ramp greens and add thinly sliced spring onions. Summer: fill with roasted cherry tomatoes and fresh basil, and skip the extra pizza sauce. Fall/Winter: add caramelized onions and sautéed mushrooms for deeper, earthier flavors; a touch of smoked mozzarella adds warmth.

Meal Prep Tips

Assemble calzones ahead and freeze unbaked on a sheet pan, then transfer to freezer bags. Label with date and bake directly from frozen for easy weeknight dinners. For school lunches, fully bake, cool, and wrap in parchment; reheat in a toaster oven for 6–8 minutes to restore crispness.

These calzones are a small ritual that always brings people to the table. They’re forgiving, adaptable and reliably delicious — once you master a few simple steps, you’ll find yourself making them again and again.