High Protein Spinach Calzone
Satisfy your hunger and fuel your body with this High Protein Spinach Calzone—a delicious and nutritious twist on a classic Italian favorite. This recipe combines the earthy goodness of wilted fresh spinach with creamy part-skim ricotta, gooey mozzarella, and savory Parmesan cheese, all packed with shredded chicken breast for a protein boost. Enveloped in wholesome whole wheat pizza dough, these individual-sized calzones are seasoned to perfection with garlic, dried oregano, and basil for an irresistible flavor profile. Golden, crispy, and easy to make in under an hour, they bake to perfection and pair beautifully with marinara sauce for dipping. Perfect for meal prep or quick family dinners, these calzones bring a balanced blend of flavor, nutrition, and convenience to your table!
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Recipe Information
Ingredients
- 1 pound Whole wheat pizza dough
- 4 cups Fresh spinach
- 1 cup Ricotta cheese (part-skim)
- 1 cup Shredded mozzarella cheese
- 0.25 cup Grated Parmesan cheese
- 1 cup Cooked chicken breast, shredded
- 1 clove Garlic clove, minced
- 1 Egg, beaten (for sealing the dough)
- 1 tablespoon Olive oil
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Marinara sauce (for serving, optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and set aside to cool slightly.
In a medium mixing bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, shredded chicken, dried oregano, dried basil, salt, and black pepper.
Squeeze any excess liquid from the cooked spinach and add it to the cheese mixture. Stir well until evenly combined.
On a lightly floured surface, roll out the whole wheat pizza dough into a large circle, about 12 inches in diameter.
Cut the dough into 4 equally sized portions to make individual calzones.
Spoon about 1/4 of the filling mixture onto one half of each dough portion, leaving a small border around the edges.
Brush the edges of the dough with the beaten egg to help it seal. Fold the empty half of the dough over the filling to create a crescent shape.
Press the edges together firmly and crimp them with a fork to ensure they are sealed tightly.
Place the calzones on the prepared baking sheet and brush the tops lightly with the remaining beaten egg for a golden finish.
Using a sharp knife, cut a small slit or poke a few holes in the top of each calzone to allow steam to escape during baking.
Bake in the preheated oven for 20-25 minutes, or until the calzones are golden brown and crispy.
Remove from the oven and let cool for 5 minutes before serving.
Serve warm with a side of marinara sauce for dipping, if desired.
Nutrition Facts
Calories |
2548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.5 g | 117% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 4608 mg | 200% | |
| Total Carbohydrate | 250.2 g | 91% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 5.6 g | ||
| Protein | 188.5 g | 377% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 1860 mg | 143% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1601 mg | 34% | |
*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.
