Spinach, Onion and Three Cheeses Calzone

Ingredients:calzone press

  • 600g pizza dough
  • 300g baby spinach
  • 30ml olive oil, plus more for brushing
  • 1 sweet onion, minced
  • 2 cloves garlic, minced
  • 45 g freshly grated Parmigiano-Reggiano cheese
  • 120g fresh mozzarella cheese, finely diced
  • 225g ricotta cheese
  • Salt and freshly ground pepper
  • All-purpose flour for dusting


  1. Let the dough sit at room temperature 1 to 2 hours before building the calzone.
  2. Set the EGG for indirect cooking at 204°C.
  3. Rinse the spinach and let drain.
  4. In a pan, heat the oil over medium heat.
  5. Add the sweet onion and cook until translucent, then add the garlic and cook about 1 minute.
  6. Add the spinach, cover and cook until tender.
  7. Drain the spinach mixture in a colander, pressing gently to remove excess liquid. Transfer to a bowl.
  8. Add the cheeses and mix well.
  9. Season with salt and pepper.
  10. Roll out the dough on a Dough Rolling Mat and use the Calzone Press to cut out the dough circles and form calzones.
  11. Place the calzones on a preheated Pizza/Baking Stone and bake until golden brown, about 20 minutes.
  12. Transfer to a cooling rack for 10 minutes. 

Serve warm.


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