This recipe for spinach, pepperoni & ricotta calzones has been a staple in my kitchen for years — the kind of dish that appears whenever friends drop by unexpectedly or when I want something comforting and shareable without a lot of fuss. I first put these together on a rainy Saturday afternoon when I had leftover dough, a tub of ricotta and a bag of pepperoni. The combination surprised me: the cool, creamy ricotta balances the salty, savory pepperoni while the squeezed, cooked spinach keeps everything bright and avoids sogginess. The crust bakes up golden and crisp, making the calzone both portable and satisfying.

What I love most is how reliably crowd-pleasing this is. Picky eaters adore the melted mozzarella strings, while adults appreciate the depth from grated Parmesan and dried oregano. It’s also a great recipe for teaching teens or friends to work with dough because the shaping is forgiving and the seal is the only technical detail that really matters. Serve with warmed pizza sauce for dipping and you’ve got an easy, convivial meal that’s perfect for casual dinners, game nights or a weekend family lunch.

Ingredients

• Pizza dough (1 pound): Use store-bought or homemade; high-protein bread flour dough gives a chewier crust while all-purpose yields a softer bite. Room-temperature dough stretches most easily.
• Ricotta cheese (1 cup): Choose whole-milk ricotta for creaminess. If the ricotta seems watery, drain in a fine sieve or on paper towels for 15 minutes to avoid excess moisture in the filling.
• Shredded mozzarella (1 cup): Low-moisture mozzarella is best for even melting and minimal moisture. Grate from a block rather than using pre-shredded bags when possible.
• Pepperoni, sliced (1/2 cup): Regular or turkey pepperoni both work. Chop into smaller pieces for even distribution and to avoid thick pockets of meat.
• Cooked spinach, chopped (1/2 cup): Thawed frozen spinach should be squeezed very dry; fresh spinach can be quickly sautéed and cooled. Prevents soggy interiors.
• Parmesan, grated (1/4 cup): Freshly grated adds a nutty, savory boost. A tablespoon more can help tighten a loose filling.
• Pizza sauce (1/2 cup, plus more for serving): Use a thicker jarred sauce or a quick homemade sauce. Too runny a sauce will make the dough soggy during bake.
• Egg, beaten (1): For an egg wash to create a glossy, golden crust; optional but recommended for color and shine.
• Seasonings: Dried oregano (1/2 teaspoon), salt (1/4 teaspoon), black pepper (1/4 teaspoon). Adjust salt to account for salty cheeses or pepperoni.

Instructions

Prepare the filling: In a medium bowl combine 1 cup ricotta, 1 cup shredded mozzarella, 1/4 cup grated Parmesan, 1/2 cup chopped cooked spinach and 1/2 cup chopped pepperoni. Add 1/2 teaspoon dried oregano, 1/4 teaspoon salt and 1/4 teaspoon black pepper. If the ricotta is watery, drain it in a fine sieve for 15 minutes first. Stir until evenly combined; the mixture should be creamy but not runny. If it seems loose, add an extra tablespoon of Parmesan to absorb moisture. Divide and roll the dough: Turn 1 pound room-temperature dough onto a lightly floured surface. Divide into four equal pieces for standard calzones. Flatten each piece with your palms and roll into a 7 to 8 inch circle, leaving the center slightly thicker than the edges. Work gently to avoid over-stretching and tearing — if the dough springs back, let it rest 5 minutes to relax the gluten. Assemble calzones: Place about 1/3 cup filling onto one half of each dough circle, leaving a 1/2 inch border. Spoon 1 tablespoon pizza sauce over the filling if you prefer a saucier center. Fold the dough over to form a semi-circle and press the edges to seal. Crimp the seam with your fingers or a fork and make two small vent slits in the top to allow steam to escape while baking. Egg wash and bake: Preheat the oven to 450 degrees Fahrenheit. Place a pizza stone or an inverted heavy baking sheet inside to heat. Brush each calzone with the beaten egg and sprinkle a pinch of extra Parmesan if desired. Slide the calzones onto the hot stone or sheet and bake 15 to 20 minutes until the crust is deep golden and the filling is hot. Rotate halfway through if your oven has hot spots. Rest and serve: Let calzones rest 5 minutes after baking so the filling sets slightly. Serve warm with extra heated pizza sauce for dipping. Cut in half to check doneness: the center should be steaming and the cheese melted but not soupy.

Storage Tips

Store leftover calzones in an airtight container in the refrigerator for up to 3 days. To reheat, place on a baking sheet at 350 degrees Fahrenheit for 8 to 12 minutes, or until warmed through, to preserve the crust’s texture — avoid microwaving as it softens the exterior. For longer storage, freeze cooled, uncooked calzones on a tray until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen at 425 degrees Fahrenheit for roughly 25 to 30 minutes, covering with foil if the crust browns too quickly.

Ingredient Substitutions

If you need to change elements, swap turkey pepperoni for lower-fat meat or use chopped roasted red peppers for a vegetarian twist (increase salt slightly to compensate). For a lower-dairy version, replace ricotta with a well-drained tofu ricotta and use dairy-free shredded cheese; note the texture will be slightly less creamy. If you prefer a tangier profile, substitute part of the ricotta with mascarpone or add a tablespoon of plain Greek yogurt. Always taste and adjust seasoning before filling to ensure balance.

Serving Suggestions

Serve calzones hot with warmed pizza sauce for dipping and a simple salad of peppery arugula dressed in lemon and olive oil to cut through the richness. For a heartier meal, accompany with roasted vegetables or a bowl of tomato soup. Garnish with fresh basil leaves or a sprinkle of flaky sea salt and extra grated Parmesan for presentation. These are also great for parties — cut into halves and serve on a platter with small bowls of different sauces for variety.

Cultural Background

The calzone originates from Naples, Italy, as a portable sibling to the pizza, created to fold toppings safely into a sealed pocket for travel or quick meals. Traditionally, fillings varied regionally — from simple cheese and ham to vegetable variations — but the concept remains: a handheld, oven-baked turnover that captures the essence of pizza in a compact form. Modern adaptations, like this spinach and pepperoni version, merge Italian tradition with American flavor preferences.

Seasonal Adaptations

In spring and summer, swap cooked, frozen spinach for tender baby spinach sautéed with garlic and lemon zest for brightness. Autumn invites roasted mushrooms and caramelized onions instead of pepperoni, while winter benefits from adding roasted butternut squash and sage for a richer profile. Adjust baking times minimally when fillings are very moist; add an extra tablespoon of grated cheese or a teaspoon of breadcrumbs to balance moisture.

Meal Prep Tips

Double the filling and keep half refrigerated for up to 24 hours for quick assembly on busy nights. Pre-portion and roll dough balls, then refrigerate overnight to develop flavor and make shaping quicker the next day. Use parchment between frozen calzones to prevent sticking in storage, and label packages with the date to maintain best quality. For lunchboxes, fully bake, cool, and wrap in foil — they reheat beautifully in a toaster oven.

There’s a special satisfaction in tearing into a warm calzone and seeing the steam and cheese inside. Whether you keep things classic or experiment with swaps, these calzones are a reliable, comforting option that invites sharing. Give them a try and make them your own — they often become family favorites overnight.