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Whole Wheat Spinach and Ricotta Calzones

Spinach and ricotta cheese baked in a whole wheat, Parmesan, and garlic bread dough.

like YEP RATING: 95% (20 total votes)
Whole Wheat Spinach and Ricotta Calzones

Servings: 4
Total Time: 1 hour 15 minutes
Recipe by: Frankie


1 1/4 cups warm water
1 TBSP raw honey
1 packet (2 1/4 tsp) active dry yeast
3 cups whole wheat flour
1/4 cup freshly grated Parmesan cheese
1/2 tsp garlic powder
1/2 tsp salt
2 TBSP olive oil, divided
1 TBSP olive oil
10-ounces frozen chopped spinach
1/2 cup freshly grated Parmesan cheese
1/2 tsp garlic powder
1/2 tsp crushed red pepper
salt & pepper
15-ounces whole milk ricotta cheese
1 large egg
1 large egg, beaten



1. In a large bowl mix together water, honey, and yeast. Add the flour, Parmesan, garlic, salt, and 1 TBSP of the oil. Mix until well combined and dough pulls away from sides of bowl.

2. Knead the dough 10 minutes by hand or about 5 minutes using a stand mixer with a dough hook.

3. Form the dough into 4 equal size balls. Add the remaining 1 TBSP of oil to a large bowl, place the dough balls in the bowl and roll around in the oil until the balls are well coated in oil. Line a baking sheet with parchment paper and place the dough balls on it. Set aside and allow the dough balls to sit for 30 minutes.


1. Heat the oil in a saucepan over medium-high heat. Add the spinach and cook, stirring often, until spinach is heated through and most of the moisture has evaporated from the pan, about 6 minutes.

2. Add the Parmesan, garlic, crushed red pepper, 1/2 tsp salt, and1/4 tsp pepper. Stir to combine and cook while stirring, about 1 more minute. Take off the heat and stir in the ricotta. Season with salt & pepper to taste then stir in the egg..


1. Preheat the oven to 425°F.

2. Flatten out the dough balls and stretch or roll out to make four flat circles roughly 8-inches in diameter.

3. Spread the filling on top of each of the dough circles leaving about a 1/2-inch edge all around. Spread some of the beaten egg around the edges.

4. Fold the dough circles in half to form a half moon shape and pinch the edges to seal in the filling. Go along the edges with the back side of a fork's tines to help seal the dough.

5. Place the calzones back on the lined baking sheet and brush the tops with the remaining beaten egg. Cut 3 slits in the top of each calzone to allow steam to escape.

6. Bake the calzones in the preheated oven for 15 to 17 minutes or until golden brown.

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Whole Wheat Spinach and Ricotta Calzones

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