Looking for recipes for two that don’t skimp on satisfaction? Most store-bought options fall flat with bland fillings and limp crusts.
This spinach calzone changes the game—it nails the texture and flavor balance without overcomplicating things. All you need is a few pantry basics and a willingness to get your hands slightly floured.
The Magic of the Filling
Spinach, when frozen and drained properly, becomes the ideal backdrop for a rich, cheesy combo. It soaks up flavor without turning soggy, which is critical.
Using ricotta and mozzarella creates that creamy, stretchy base everyone loves, while a bit of Parmesan adds bite. A touch of garlic and dried oregano throws in a classic Italian aroma that fills the kitchen before it even hits the oven.
Adding just a yolk helps hold the filling together, which makes assembly easier too. There’s no need to overthink it—just mix everything in one bowl and let it sit while the dough comes up to room temperature.
Dough That Delivers
Whether homemade or store-bought, the dough is where calzones can go wrong fast. This one’s simple—just roll it into a 9-inch round on a floured counter and use parchment paper to keep things clean.
No complicated shaping required. The real trick is cutting the steam vents up top before baking. That lets moisture escape and keeps the bottom from turning soggy, so it stays crisp and golden brown.
Letting the finished calzone rest on a wire rack for a few minutes after baking makes a big difference, too. It keeps the crust from steaming itself soft and helps the inside firm up just enough for clean slices.
Small-Batch Simplicity
What makes this dish especially great is how it fits into recipes for two without leftovers piling up. The single calzone splits perfectly between two plates. It’s hearty enough for dinner, but doesn’t feel too heavy.
Ideal for quick weeknight meals or lazy weekend lunches when all that’s needed is a simple side salad or a bit of tomato sauce for dipping.
For couples or roommates looking to streamline weeknight cooking, it checks all the boxes—easy to prep, budget-friendly, and seriously satisfying.
Custom Calzone Ideas
Once the base recipe is down, it’s easy to swap in ingredients. Want meat? Add salami, pepperoni, or cooked sausage. Looking for more veggies? Sautéed mushrooms or broccoli rabe work great. Just keep the moisture content low, or drain cooked veggies before mixing.
There’s a variation using sausage and broccoli rabe that’s especially good for people craving more bold flavors. And for meat-lovers, a mix of salami, capicola, and pepperoni adds a deli-style richness that makes this feel like a proper indulgence.
Keeping the egg wash step in all versions is key—it seals the dough and adds shine once baked.
Tips to Get It Right
- Thaw and squeeze spinach thoroughly—any water left in it could ruin the filling texture.
- Don’t skip the egg yolk—it’s what holds everything together inside.
- Make sure to leave that ½-inch border around the dough edge clear, or sealing gets tricky.
- Use a sharp knife for the steam vents; dull ones will drag and tear the dough.
- Let it cool a bit before slicing so the cheese doesn’t ooze out everywhere.
This calzone might seem like it’s made for a restaurant, but it’s the kind of comfort food that actually works better in home kitchens. It fits into any rotation of easy meals for two, especially when the goal’s something warm, filling, and just a little bit cheesy.
Serve it with a favorite sauce or eat it plain—the crust’s crispness and the creamy middle speak for themselves.
Spinach Calzone Recipe for Two
Equipment
- Oven (500°F)
- Baking sheet
- Parchment paper (9-inch square)
- Wire rack
Ingredients
- 5 ounces frozen spinach thawed and thoroughly squeezed dry
- 4 ounces ½ cup whole-milk ricotta cheese
- 2 ounces shredded mozzarella cheese ½ cup
- ¼ cup grated Parmesan cheese
- 1 tablespoon extra-virgin olive oil
- 1 large egg yolk plus 1 large egg, lightly beaten with 2 tablespoons water (divided)
- 1 garlic clove minced
- ¼ teaspoon table salt
- Pinch of pepper
- Pinch of dried oregano
- Pinch of red pepper flakes optional
- 1 recipe Basic Pizza Dough or 8 oz store-bought pizza dough, room temperature
Variations:
Sausage and Broccoli Rabe Calzone:
- Omit spinach
- Microwave: 2 ounces Italian sausage casings removed, crumbled into ½” pieces, 4 ounces chopped broccoli rabe, 1 tbsp water
- Microwave 4 mins until sausage is cooked and broccoli rabe is tender
- Cool and combine with ricotta mixture
Meat Lover’s Calzone:
- Omit spinach and salt
- 2 oz salami 2 oz capicola, 1 oz pepperoni – thinly sliced and quartered
- Microwave meats between coffee filters until fat renders approx. 30 secs
- Mix into ricotta with 1 tbsp chopped fresh basil
Instructions
- Prep Oven & Ingredients: Preheat your oven to 500°F and position the rack in the lower-middle area. Line a baking sheet with a 9-inch square of parchment paper. In a large bowl, blend together the spinach, ricotta, mozzarella, Parmesan, olive oil, egg yolk, garlic, salt, pepper, oregano, and pepper flakes if using.
- Roll the Dough: On a lightly floured surface, flatten the dough into a 9-inch round. Transfer it onto the parchment and reshape if needed.
- Assemble the Calzone: Spoon the filling onto one half of the dough, leaving a 1-inch space at the edge. Brush the border with egg wash, fold the dough over to close, and seal the edges by pressing firmly.
- Vent & Bake: Slice five vents (each 1½ inches long) into the top layer for steam to escape. Brush the top with remaining egg wash. Slide the parchment with the calzone onto the baking sheet, trim if needed. Bake for 15 minutes, rotating halfway, until crust is golden brown.
- Cool & Serve: Let the baked calzone rest on a wire rack for 5 minutes before slicing and serving. Pair with your favorite tomato sauce.
Notes
- Dough should be at room temperature to ensure it stretches easily.
- Avoid overfilling to prevent leakage during baking.
- Serve immediately for best texture—crisp outside, melty inside.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.