There was no flavor in this at all. However, I was missing the salami due to the grocery store never being able to carry everything I need. I will probably remake again but salt, pepper, and add Italian seasoning inside. I recommend another cup of mozzarella or maybe a mix of asiago cheeses and parmesan. This recipe only made two large calzones. We had leftovers, but not enough for another full meal. My dough did not have any flavor ether, which I am unsure how to make it taste like it does in restaurants.
Photo: Kan Kanbayashi
More From Real Simple
Other: 15 Minutes
Amount per serving
- Calories: 664
- Calories from fat: 49%
- Protein: 31g
- Carbohydrate: 60g
- Sugars: 7g
- Fiber: 5g
- Fat: 36g
- Saturated fat: 14g
- Sodium: 1359mg
- Cholesterol: 76mg
- 1 pound refrigerated pizza dough
- 1 cup fresh ricotta
- 1 cup grated mozzarella (4 ounces)
- 1/4 cup grated Parmesan (1 ounce)
- 1 bunch spinach, thick stems removed and roughly chopped (5 cups)
- Black pepper
- 1/4 pound thinly sliced salami
- 2 tablespoons olive oil
- 1 cup jarred marinara sauce, warmed
- Heat oven to 400° F. On a lightly floured surface, divide the dough into 4 equal portions and roll and stretch them into 8-inch rounds.
In a large bowl, combine the ricotta, mozzarella, Parmesan, spinach, and 1/4 teaspoon pepper.
Layer the salami on one side of each round of dough and top with the cheese mixture. Fold the dough over the filling and pinch the edges to seal.
Brush the tops of the calzones with the oil. Transfer to a parchment-lined baking sheet and bake until golden, 12 to 15 minutes. Serve with the sauce.
Tip: If the dough is too elastic and shrinks back when you roll it flat into full rounds, let it rest for 15 minutes before trying again.
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