Calzone with Sun Dried Tomatoes
Discover the irresistible flavors of our Calzone with Sun-Dried Tomatoes, a gourmet twist on a classic Italian favorite! This golden, flaky calzone is filled with a rich blend of creamy ricotta, melted mozzarella, and sharp Parmesan, perfectly paired with the tangy sweetness of sun-dried tomatoes and fresh sautéed spinach. Infused with aromatic garlic, oregano, and basil, every bite bursts with Mediterranean-inspired goodness. Baked to perfection with an egg-washed crust for a beautiful golden hue, this calzone is an easy, go-to recipe for busy weeknights or casual gatherings. Ready in under 45 minutes and perfect for dipping in marinara sauce, it’s a satisfying meal the whole family will love!
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Recipe Information
Ingredients
- 1 pound Pizza dough
- 1 cup Ricotta cheese
- 1 cup Mozzarella cheese
- 0.5 cup Parmesan cheese
- 0.5 cup Sun-dried tomatoes (packed in oil)
- 2 cups Spinach (fresh)
- 2 pieces Garlic cloves (minced)
- 2 tablespoons Olive oil
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 piece Egg (beaten, for egg wash)
- 2 tablespoons All-purpose flour (for dusting)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
On a clean surface, dust with flour and roll out the pizza dough into a circle approximately 12 inches in diameter.
In a large bowl, mix together ricotta cheese, mozzarella cheese, Parmesan cheese, chopped sun-dried tomatoes, fresh spinach, minced garlic, olive oil, oregano, basil, salt, and black pepper until well combined.
Spoon the filling mixture onto one half of the dough, leaving about 1 inch of space around the edges.
Fold the empty half of the dough over the filling to create a semi-circle. Press the edges of the dough together firmly to seal, and crimp the edges with a fork for a decorative finish.
Carefully transfer the calzone to the prepared baking sheet. Brush the top of the calzone with the beaten egg to create a shiny, golden crust.
Using a sharp knife, cut 2-3 small slits on the top of the calzone to allow steam to escape while baking.
Bake in the preheated oven for 18-20 minutes, or until the calzone is golden brown and the crust is fully cooked.
Remove from the oven and allow the calzone to cool for 5 minutes before slicing and serving.
Serve warm and enjoy your Sun-Dried Tomato Calzone with a marinara dipping sauce if desired!
Nutrition Facts
Calories |
2860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.4 g | 199% | |
| Saturated Fat | 53.1 g | 266% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 455 mg | 152% | |
| Sodium | 5734 mg | 249% | |
| Total Carbohydrate | 255.2 g | 93% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 20.9 g | ||
| Protein | 129.9 g | 260% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 2531 mg | 195% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 4937 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
