Whole-Wheat Calzones with Ricotta, Spinach, and Marinara Sauce
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Ingredients & Equipment
What we send
- 12 ounceswhole-wheat pizza dough
- 1 ouncebaby spinach
- 1yellow onion
- 2 clovesgarlic
- 12 ouncesground beef, pork, and veal
- 2 tablespoonsflour
- 4 ouncesricotta cheese
- 2 ouncesshredded mozzarella cheese
- 2 teaspoonsItalian dried herb blend
- 1 cuptomato purée
- 1/4 teaspooncrushed red pepper
- 1parchment paper
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 10" medium pan
- baking sheet
- rolling pin (optional)
Preheat oven to 450°F—move racks down first so that calzones cook evenly. Remove pizza dough from bag and let soften at room temperature so it's easier to roll out. Rinse spinach and pat dry with paper towel (to keep excess moisture out of your calzones); roughly chop. Peel onion, halve, and thinly slice. Mince garlic. In a small bowl, whisk 1 egg. Pat beef, pork, and veal dry with paper towel.
Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add onion and cook, stirring frequently, until light brown and beginning to soften, about 4 minutes. Add beef, pork, and veal and half of garlic; cook, breaking up meat, until browned, 4-5 minutes. Remove pan from heat. Reserve half of meat and onions in pan for filling. Stir in spinach to wilt. Season with ½ teaspoon salt and black pepper.
Roll out dough
While filling cooks, line a baking sheet with parchment paper. Sprinkle flour onto a clean, dry surface, coating a rolling pin or your hands with a thin layer. Divide pizza dough into 2 equal pieces and roll each into a circular shape, about ⅛ inch thick—try lifting the dough with your hands to let gravity help stretch it down, and use your fingers to gently pull the edges. Transfer to prepared baking sheet.
Fill and bake calzones
Dollop ricotta onto 1 half of each dough (reserving pan), then top with filling and mozzarella. Fold dough over filling; pinch and roll edges tightly to seal. Brush with egg, then sprinkle over half of dried herb blend and ¼ teaspoon salt. Cut a 1-inch slit on top of each calzone for steam to escape. Transfer sheet to bottom half of oven and bake, rotating halfway through, until calzones are golden brown and crisp, 12-15 minutes.
Make marinara sauce
While calzones bake, wipe pan from filling clean and return to medium-high heat with 2 teaspoons olive oil. When oil is shimmering, add remaining garlic and remaining dried herb blend and sauté, stirring, until fragrant, about 1 minute. Add tomato purée and simmer until sauce is warmed through and flavors have melded, 2-3 minutes more. Remove pan from heat.
Season marinara sauce with ⅛ teaspoon salt and black pepper as desired, then add crushed red pepper (skip or use half for less heat) and stir to combine. Halve calzones on a diagonal and serve with marinara sauce for dunking. Enjoy!