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Whole-Wheat Calzones

Whole-Wheat Calzones with Ricotta, Spinach, and Marinara Sauce

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Recipe Details

Story

Golden and crisp on the outside, gooey and steamy on the inside, calzones are so fun to make with a friend. Here, you'll fold nutty whole-wheat pizza dough around a filling of spinach, ricotta, and ground beef, pork, and veal. The personal pockets are brushed with egg and dried herbs before baking, then served with a homemade marinara for your dipping pleasure.

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Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 970
  • Protein 44g
  • Total Carb 99g
  • Total Fat 42g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • whole-wheat pizza dough
    12 ounces
    whole-wheat pizza dough
  • baby spinach
    1 ounce
    baby spinach
  • yellow onion
    1
    yellow onion
  • garlic
    2 cloves
    garlic
  • ground beef, pork, and veal
    12 ounces
    ground beef, pork, and veal
  • flour
    2 tablespoons
    flour
  • ricotta cheese
    4 ounces
    ricotta cheese
  • shredded mozzarella cheese
    2 ounces
    shredded mozzarella cheese
  • Italian dried herb blend
    2 teaspoons
    Italian dried herb blend
  • tomato purée
    1 cup
    tomato purée
  • crushed red pepper
    1/4 teaspoon
    crushed red pepper
  • parchment paper
    1
    parchment paper

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • 10" medium pan
  • baking sheet
  • rolling pin (optional)

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    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.

  2. Cook filling

    Cook filling

    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.

  3. Roll out dough

    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.

  4. Fill and bake calzones

    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.

  5. Make marinara sauce

    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.

  6. Plate calzones

    Plate calzones

    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!

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