- 10 oz. frozen chopped spinach, thawed and squeezed dry
- 8 oz. (1 cup) whole milk ricotta cheese
- 4 oz. mozzarella cheese, shredded
- 1 oz. Parmesan cheese, grated (I omitted this.)
- 1 tbsp. extra-virgin olive oil
- 1 large egg yolk
- 2 cloves garlic, minced
- 1½ tsp. minced fresh oregano
- ¼ tsp. red pepper flakes
- 1 lb. pizza dough
- 1 large egg lightly beaten with 2 tbsp. water, for egg wash
- Pizza sauce, for serving
- Preheat the oven to 500˚ F. In a bowl, combine the spinach, ricotta, mozzarella, Parmesan, olive oil, egg yolk, garlic, oregano, and red pepper flakes. Stir well until evenly combined.
- Place the dough on a lightly floured surface and divide the dough in half. Working with one piece of dough at a time, use a rolling pin to flatten the dough into a 9-inch round. Repeat with the other portion of dough.
- Spread half of the spinach filling over half of each dough round, leaving a 1-inch border at the edge. Brush the edge with the egg wash. Fold the other half of the dough over the filling, leaving ½-inch border of the bottom edge uncovered. Press the edges of the dough together and crimp to seal.
- Carefully transfer the sealed calzones to a large piece of parchment paper. Using a sharp knife, cut 5 steam vents in the top of the each calzone. Brush the tops with the remaining egg wash. Transfer the calzones (still on the parchment) to the baking stone. Bake until golden brown, about 15 minutes, rotating the baking sheet halfway through the baking time. Transfer the calzones to a wire rack and let cool for 5 minutes. Serve warm with pizza sauce.