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Spinach Calzone Recipe for Two

This spinach calzone recipe for two delivers a perfect balance of a crisp, golden crust and a creamy, cheesy interior. It uses a flavorful blend of ricotta, mozzarella, Parmesan, and garlic, complemented by earthy spinach and Italian herbs, creating a satisfying vegetarian dish.
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Total Time 50 minutes
Course Dinner
Cuisine Italian-inspired
Servings 2

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.
Keyword comforting dinner ideas for two, easy vegetarian calzone, homemade calzone for two, recipes for two, recipes for two calzones, ricotta mozzarella calzone, small batch calzone recipe, spinach and cheese stuffed dough
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