Mini Spinach Calzones
Elevate your snack game with these irresistible Mini Spinach Calzones—perfectly portioned handheld delights that are bursting with rich Italian flavors. Featuring a creamy filling of sautéed baby spinach, ricotta, mozzarella, and Parmesan cheeses, seasoned with garlic and oregano, these golden-brown calzones are wrapped in tender, flaky pizza dough for the ultimate bite. Quick and simple to assemble, this recipe is ideal for busy weeknights, party platters, or meal prep. Serve them warm with marinara sauce for dipping, and watch them disappear in seconds. With just 35 minutes from prep to plate, these mini calzones are the perfect blend of savory indulgence and convenience.
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Recipe Information
Ingredients
- 4 cups Fresh baby spinach
- 1 tablespoon Olive oil
- 2 cloves Garlic, minced
- 1 cup Ricotta cheese
- 1 cup Shredded mozzarella cheese
- 0.25 cup Grated Parmesan cheese
- 1 large Egg, lightly beaten
- 0.5 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 pound Refrigerated pizza dough
- 2 tablespoons All-purpose flour, for dusting
- 1 large Egg, for egg wash
- 1 tablespoon Water, for egg wash
- 1 cup Marinara sauce, for serving
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Add the spinach to the skillet and cook, stirring, until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
Once cooled, use a clean kitchen towel or paper towels to squeeze out excess moisture from the spinach. Transfer to a mixing bowl.
In the mixing bowl with the spinach, add ricotta cheese, shredded mozzarella, grated Parmesan, beaten egg, oregano, salt, and black pepper. Stir until well combined. This is your filling.
On a lightly floured surface, roll out the pizza dough to about 1/8-inch thickness. Use a 4-inch round cutter or a glass to cut the dough into circles.
Place a heaping tablespoon of the filling onto the center of each dough circle. Fold the dough over to form a half-moon shape, and press the edges together to seal. Use the tines of a fork to crimp the edges for extra security and a decorative touch.
In a small bowl, whisk together the remaining egg and water to create an egg wash. Brush the tops of the calzones with the egg wash.
Transfer the calzones to the prepared baking sheet, spacing them about 1 inch apart. Use a sharp knife to make a small slit or two on the top of each calzone to allow steam to escape during baking.
Bake in the preheated oven for 12-15 minutes, or until the calzones are golden brown and puffed.
Remove from the oven and let cool slightly before serving. Serve warm with marinara sauce on the side for dipping.
Nutrition Facts
Calories |
2413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.4 g | 125% | |
| Saturated Fat | 42.8 g | 214% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 623 mg | 208% | |
| Sodium | 5753 mg | 250% | |
| Total Carbohydrate | 286.7 g | 104% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 18.1 g | ||
| Protein | 121.2 g | 242% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 2323 mg | 179% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2097 mg | 45% | |
*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.
