This is my go-to weekend comfort food and the calzones I make when friends drop by unexpectedly. I discovered this combination years ago while trying to use up leftover pizza ingredients and a small tub of ricotta. The result was a warm, handheld parcel that kept everyone reaching for more; the ricotta adds a silky richness, mozzarella stretches beautifully, pepperoni brings a salty snap, and the cooked spinach lends an earthy balance. I love that each bite has contrasting textures: a crisp, golden crust that flakes slightly at the edge and a soft, molten interior.

What makes these calzones special for our table is how forgiving they are. You can stretch the dough to make big individual pockets or smaller turnovers for a party. They reheat exceptionally well, which is why I often make a double batch for leftovers. I usually pair them with a slightly chunky pizza sauce for dipping and a simple salad to cut through the richness. This version uses straightforward pantry ingredients and a short list of techniques so even a busy cook can produce great results without fuss.

Ingredients

• Pizza dough (1 pound): Use store-bought or homemade dough; a high-protein bread flour dough makes a chewier crust while all-purpose yields a softer bite. Room temperature dough is easiest to stretch.
• Ricotta cheese (1 cup): Choose whole-milk ricotta for creaminess; drained slightly on a paper towel if very wet to avoid excess moisture in the filling.
• Mozzarella, shredded (1 cup): Low-moisture mozzarella melts evenly and gives the classic stringy texture; shred from a block for better melt and less excess moisture than pre-shredded bags.
• Pepperoni, sliced (1/2 cup): Regular or turkey pepperoni both work; chop into smaller pieces if you want even distribution without thick pockets of meat.
• Cooked spinach, chopped (1/2 cup): Squeeze out excess liquid from thawed frozen spinach or quickly sauté fresh leaves to remove moisture; prevents soggy calzones.
• Parmesan cheese, grated (1/4 cup): Adds savory depth and a lightly nutty finish; grate fresh for best flavor and texture.
• Pizza sauce (1/2 cup plus more for serving): Use your favorite jarred sauce or quick homemade; a thicker sauce prevents the dough from getting soggy during bake.
• Egg, beaten (1): For an egg wash to produce a glossy, golden crust when brushed on before baking.
• Dried oregano (1/2 teaspoon), salt (1/4 teaspoon), black pepper (1/4 teaspoon): Simple seasonings to lift the filling; adjust salt if your cheeses are particularly salty.

Instructions

Prepare the filling: In a medium bowl combine the ricotta, shredded mozzarella, grated Parmesan, chopped cooked spinach, pepperoni pieces, oregano, salt and pepper. Stir until evenly combined. If ricotta is watery, drain it first in a fine sieve for 15 minutes to concentrate texture. The mixture should be creamy but not runny; if needed, add an extra tablespoon of Parmesan to tighten consistency. Divide and roll dough: Turn the room-temperature pizza dough onto a lightly floured surface. Divide into four equal pieces for standard calzones. Flatten each piece with your hands and roll into a 7 to 8 inch circle, leaving the center slightly thicker than the edges. Work gently to avoid over-stretching which causes tearing. Assemble calzones: Place about 1/3 cup of the filling onto one half of each dough circle, leaving a 1/2 inch border. Spoon 1 tablespoon of pizza sauce on top of the filling if you like a saucier center. Fold the dough over to create a semi-circle and press the edges together to seal. Crimp the seams with your fingers or a fork, and make two small vent slits in the top to let steam escape while baking. Egg wash and bake: Preheat the oven to 450 degrees Fahrenheit and place a pizza stone or inverted baking sheet inside to heat. Brush each calzone with the beaten egg for color and sprinkle a pinch of extra Parmesan if desired. Slide calzones onto the hot stone or sheet and bake 15 to 20 minutes until the crust is deep golden and the filling is hot. Rotate halfway if your oven bakes unevenly. Rest and serve: Let calzones rest 5 minutes before serving to allow the filling to set slightly. Serve with extra warmed pizza sauce for dipping. Cut in half to check doneness; the center should be steaming and cheese melted but not soupy.

Storage Tips

To refrigerate, cool calzones completely then place them in an airtight container or wrap each in plastic wrap and aluminum foil to prevent drying. For freezing, freeze on a tray until solid, then transfer to a resealable freezer bag with air removed; label with the date. Thaw in the refrigerator overnight for best texture before baking or reheating. When reheating from frozen, allow a few extra minutes in the oven to ensure the center reaches a safe temperature.

Ingredient Substitutions

For a lighter version use part-skim ricotta and low-moisture part-skim mozzarella. Replace pepperoni with sliced cooked chicken or roasted vegetables for a vegetarian-friendly filling. If you need gluten-free, a store-bought gluten-free dough substitute works but expect a more delicate crust; prebake the bottom for 3 minutes to reduce sogginess. For dairy-free adaptations use a firm plant-based ricotta and dairy-free shredded cheese, but factor in slightly different melting behavior.

Serving Suggestions

Serve calzones with warmed pizza sauce and a crisp salad with lemon vinaigrette to cut through richness. For brunch try serving slices alongside roasted tomatoes and a small pile of arugula. At a party, make mini calzones and present them on a platter with assorted dipping sauces such as marinara, garlic butter or spicy arrabbiata. Garnish with torn basil or a dusting of extra Parmesan.

Cultural Background

Calzones originated in Naples and are essentially a folded pizza designed to be eaten by hand. Traditional versions vary regionally in Italy from simple cheese pockets to hearty sandwiches filled with leftovers. The American adaptation often features pepperoni and a blend of cooks' favorites which led to many home variations. Their portability made them popular with street vendors and later with family cooks who valued convenience and flavor.

Seasonal Adaptations

In winter, add roasted winter squash, caramelized onions and sage for a seasonal twist. In summer use fresh basil, cherry tomatoes and grilled zucchini. For autumn, swap spinach for kale sautéed with garlic and a squeeze of lemon. Adjust cheese and seasoning slightly when adding watery vegetables; pre-cook and drain to maintain a firm interior.

Meal Prep Tips

Double the filling and prepare extra dough to assemble several calzones at once. Freeze unbaked calzones on a tray then store in freezer bags for quick dinners. Portion the sauce into small containers for dipping and label everything with reheating instructions. Use parchment to separate calzones in storage bags for easy removal and minimal sticking.

These calzones have become a family favorite because they are forgiving, customizable and reliably comforting. I hope you enjoy them as much as my friends and family do; make them yours by experimenting with fillings and sharing the results with someone you love.