This version of calzones has been my go-to when I want all the comforts of pizza without the fuss of slicing and serving. I first experimented with this filling on a rainy Saturday afternoon, pulling ingredients from the fridge and pantry to create a portable, baked pocket that stayed warm and crisp for hours. The combination of creamy ricotta and shredded mozzarella with a savory hint of pepperoni and tender cooked spinach strikes a balance of texture and flavor: soft, cheesy interior meets a golden, slightly blistered exterior.

What makes these calzones special is their versatility. They’re easy to scale for a family dinner, party platter, or packed lunch. I remember bringing them to a neighborhood potluck and watching them disappear—people loved the hands-on feel of breaking into a stuffed crescent and dipping it into bright tomato sauce. The egg wash creates that beautiful sheen and helps the oregano-scented crust finish with a subtle, savory crunch that complements the creamy filling.

Ingredients

• Pizza dough (1 pound): Look for a fresh refrigerated dough or your favorite store-bought ball—King Arthur and Trader Joe’s both sell reliable packaged doughs. A soft, elastic dough that’s not overly dry gives the best pocket and chew.
• Ricotta cheese (1 cup): Whole-milk ricotta adds creaminess and structure to the filling; drain briefly in a fine sieve if it seems watery to avoid a soggy interior. Brands like Galbani or local creamery ricotta work well.
• Shredded mozzarella (1 cup): Part-skim or whole-milk mozzarella both melt nicely—use pre-shredded for convenience or shred a block for better melting and less anti-caking agents.
• Pepperoni (1/2 cup, sliced): Regular or mini pepperoni both work; choose your preferred spiciness. Chop larger slices if you want even distribution through the filling.
• Cooked spinach (1/2 cup, chopped): Squeeze excess moisture after cooking or using thawed frozen spinach to prevent a watery filling. Fresh baby spinach sautéed briefly with a pinch of salt is a great option.
• Grated Parmesan (1/4 cup): Adds umami and a salty finish—use Parmigiano-Reggiano when possible for depth.
• Pizza sauce (1/2 cup, plus extra): Use a robust store-bought sauce or quick homemade marinara; warm it slightly before serving as a dip.
• Egg (1, beaten): For egg wash—gives color and helps any sprinkled herbs adhere to the crust.
• Dried oregano (1/2 teaspoon): Stir into the egg wash or sprinkle on the finished calzones for an aromatic note.
• Salt (1/4 teaspoon) and black pepper (1/4 teaspoon): Simple seasoning to bring out the cheeses and balance the tomato sauce.

Instructions

Prepare the filling:In a medium bowl combine 1 cup ricotta, 1 cup shredded mozzarella, 1/2 cup chopped cooked spinach (squeezed dry), 1/2 cup sliced pepperoni, 1/4 cup grated Parmesan, 1/2 teaspoon dried oregano, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Mix gently until evenly combined—avoid overworking the cheese to keep it light and creamy.Divide and roll the dough:On a lightly floured surface, divide 1 pound pizza dough into four equal pieces for individual calzones. Using a rolling pin, roll each piece into a roughly 8-inch circle about 1/8" thick. Work quickly so the dough remains relaxed and easy to fold.Assemble the pockets:Place about 1/4 cup of the filling mixture onto one half of each dough circle, leaving a 1/2-inch border. Spoon 1 to 2 tablespoons of pizza sauce over the filling if you like saucy pockets—don’t overfill to prevent leaking.Seal and crimp:Brush the exposed dough edge with a little beaten egg, fold the dough over the filling to form a crescent, and press edges firmly. Use a fork to crimp the edge or fold the rim into a tight rope. Make two small slits on top for steam to escape.Egg wash and season:Brush the outside of each calzone with beaten egg and sprinkle a pinch of dried oregano and a little grated Parmesan for color and flavor. This step yields a glossy, golden finish.Bake:Preheat the oven to 450°F (232°C) and place calzones on a parchment-lined baking sheet. Bake for 12–16 minutes until deeply golden and the crust is set. Rotate the pan halfway through for even browning. Visual cues: the crust should have small blisters and an even, rich color.Rest and serve:Let calzones rest for 3–5 minutes on a wire rack to set the filling and avoid scorching your mouth. Serve warm with extra pizza sauce for dipping.

Storage Tips

Store baked calzones in an airtight container in the refrigerator for up to three days. For best texture, reheat in a 375°F (191°C) oven for 8–10 minutes instead of microwaving—this restores the crisp exterior while warming the filling evenly. For freezing, place assembled but unbaked pockets on a tray, freeze until firm, then transfer to a freezer bag for up to three months. To bake from frozen, add an additional 6–8 minutes to the baking time and cover loosely with foil if the crust browns too quickly.

Ingredient Substitutions

Swap ricotta for cottage cheese blended until smooth for a lighter filling, or use a plant-based ricotta for a dairy-free version combined with dairy-free mozzarella to keep the creaminess. Replace pepperoni with diced, cooked chicken and a sprinkle of smoked paprika for a different flavor profile. If you need a gluten-free option, use a refrigerated gluten-free pizza dough and watch baking times since these can brown faster. Adjust salt when using pre-salted cured meats.

Serving Suggestions

Serve warm on a wooden board with ramekins of extra pizza sauce, chili oil, or a simple garlic butter for dipping. A crisp green salad with a lemony vinaigrette and roasted vegetables balance the richness nicely. For a party, slice each pocket into wedges and arrange with olives, roasted peppers and pickles to create a casual sharing platter.

Cultural Background

Calzones trace their origins to Italian folded pizzas, especially in Naples where portable, stuffed breads were a practical meal for workers and travelers. The word "calzone" means "trouser leg" or "stocking" in Italian, reflecting the pocket-like shape. Italian-American versions evolved to include ingredients like pepperoni and ricotta, which suit American tastes and the convenience of packaged ingredients.

Seasonal Adaptations

In spring, swap spinach for bright arugula and add lemon zest to the ricotta for freshness. Summer calls for fresh tomatoes and basil folded into the filling with a sprinkle of fresh mozzarella. In autumn, use roasted squash and sage with a touch of browned butter in the filling for a cozy, seasonal twist. Winter menus benefit from heartier additions like caramelized onions and sausage.

Meal Prep Tips

Prepare filling up to two days ahead and keep chilled. Assemble pockets the day you plan to bake for the best crust texture, or freeze assembled calzones for future use. Label frozen packs with the date and contents so you can rotate them easily. Carry a small container of warm sauce for lunches to keep the dipping experience fresh.

Calzones are one of those recipes that feel like comfort and practicality in one. They travel well, feed a crowd, and invite creativity—make this version your baseline and enjoy the many ways you can dress it up or pare it down.