Description
Delicious and nutritious spinach and tofu ricotta calzones featuring a homemade herb-infused pizza dough filled with sautéed spinach, onion, garlic, and creamy tofu ricotta. These golden-baked calzones are perfect for a wholesome and satisfying meal served with tangy marinara sauce for dipping.
Ingredients
For the Pizza Dough
- 1 package (11.29 oz) Pamela's Pizza Mix
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
For the Filling
- 1 cup chopped onion
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 8 cups chopped fresh spinach
- Pinch of salt
- 1/2 cup tofu ricotta
For Serving
- Marinara sauce, for dipping
- Olive oil, for brushing (optional)
- Cornmeal or flour, for dusting work surface
Instructions
- Preheat Oven: Set your oven to 450°F (232°C) to prepare for baking the calzones.
- Prepare Dough: Follow the package directions to prepare Pamela's pizza dough mix. Stir in the dried oregano and basil evenly into the dough for herbaceous flavor.
- Sauté Onions: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add Garlic: Mix in the minced garlic and continue cooking for 30 seconds to release its aroma.
- Cook Spinach: Add the chopped spinach and pinch of salt to the pan. Cook until spinach wilts down, approximately 3 to 4 minutes. Remove from heat.
- Combine Filling: In a bowl, mix the sautéed onion, garlic, spinach, and tofu ricotta together until well combined.
- Roll Out Dough: Sprinkle cornmeal or flour on a cutting board. Roll or press the dough out thinly to your preferred size. If using Pamela's dough, use parchment paper or plastic wrap to prevent sticking. Divide dough into quarters for 6x6" portions.
- Fill Calzones: Spread the tofu ricotta mixture over half of each dough portion, leaving the edges free for sealing.
- Seal Calzones: Fold the dough over the filling. If sticky, use parchment or plastic wrap to assist. Press edges with floured or wet fingers to seal securely.
- Prepare for Baking: Optionally dust tops with flour or cornmeal and brush with olive oil to achieve a glossy crust.
- Bake: Transfer calzones using parchment or plastic wrap to an oiled pan, pizza stone, or lined baking sheet. Bake at 450°F for 25-30 minutes or until golden brown and cooked through.
- Serve: Remove from oven and allow to cool briefly. Serve warm with marinara sauce for dipping.
Notes
- Using parchment paper or plastic wrap helps handle sticky dough like Pamela’s mixture.
- Adjust filling amounts if you prefer thicker or thinner calzones.
- For crispier crust, bake on a pizza stone or preheated baking steel if available.
- Leftover calzones store well in the fridge and can be reheated in the oven.
- Tofu ricotta can be substituted with dairy ricotta if not vegan.
