Spinach & Ricotta Calzones with Escarole-Pear Salad & Honey Dressing

Spinach & Ricotta Calzones

with Escarole-Pear Salad & Honey Dressing

Group Created with Sketch. 40 min
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  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

Naples is famed for its pizza. But in the 16th Century, the city gave rise to another classic dish: the calzone. Essentially a folded-over pizza, the calzone’s dough turns golden brown and crispy in the oven, while its filling remains deliciously moist inside. We’re putting a green spin on our calzones by mixing spinach into the ricotta filling, and pairing them with a salad of escarole—a subtly bitter, leafy green—and sweet pear. (Depending on what’s best near you, you may receive a green Bartlett pear or brown Bosc pear.) Completed with a tomato dipping sauce, this hearty meal is Neapolitan fare at its finest.

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Spinach & Ricotta Calzones with Escarole-Pear Salad & Honey Dressing
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Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Remove the dough from the refrigerator and divide into 4 equal-sized balls; set aside to bring to room temperature. Wash and dry the fresh produce. Peel and mince the garlic. Pick the parsley leaves off the stems; discard the stems and roughly chop half the leaves. Cut off and discard the root end of the escarole; roughly chop the leaves. Core the pear and cut into matchsticks; toss with ¼ of the vinegar.

Cook & drain the spinach:
2 Cook & drain the spinach:

In a small pot, heat 1 tablespoon of olive oil on medium until hot. Add the half the garlic and cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the spinach and cook, stirring frequently, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer the drained spinach to a medium bowl. Rinse and wipe out the pot.

Make the filling:
3 Make the filling:

Add the ricotta cheese and Parmesan cheese to the bowl of drained spinach. Stir to thoroughly combine and season with salt and pepper to taste.

Assemble & bake the calzones:
4 Assemble & bake the calzones:

Sprinkle half the flour onto a clean, dry work surface. Using your hands, stretch the 4 balls of dough into ¼-inch-thick rounds. Divide the filling between the rounds; fold each round in half over the filling. Using your fingers or a fork, press or crimp the edges of the dough to seal the calzones. Sprinkle a sheet pan with the remaining flour. Place the calzones on the prepared sheet pan and bake 20 to 22 minutes, or until golden brown. Remove from the oven and let stand for at least 2 minutes. Transfer to a serving dish.

Make the tomato sauce:
5 Make the tomato sauce:

While the calzones bake, in the pot used to cook the spinach, heat 1 tablespoon of olive oil on medium until hot. Add the remaining garlic and cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the crushed tomatoes and chopped parsley; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until heated through. Remove from heat and transfer to a serving dish.

Make the salad & serve your dish:
6 Make the salad & serve your dish:

To make the vinaigrette, in a bowl, combine the honey and remaining vinegar; season with salt and pepper to taste. Whisk in 2 tablespoons of olive oil until well combined. Just before serving, in a large bowl, combine the escarole, whole parsley leaves, pear and enough of the vinaigrette to coat the salad. Toss to coat; season with salt and pepper to taste. Transfer the salad to a serving dish. Serve with the baked calzones and tomato sauce. Enjoy!

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Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 475°F. Remove the dough from the refrigerator and divide into 4 equal-sized balls; set aside to bring to room temperature. Wash and dry the fresh produce. Peel and mince the garlic. Pick the parsley leaves off the stems; discard the stems and roughly chop half the leaves. Cut off and discard the root end of the escarole; roughly chop the leaves. Core the pear and cut into matchsticks; toss with ¼ of the vinegar.

2 Cook & drain the spinach:

In a small pot, heat 1 tablespoon of olive oil on medium until hot. Add the half the garlic and cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the spinach and cook, stirring frequently, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer the drained spinach to a medium bowl. Rinse and wipe out the pot.

Cook & drain the spinach:
Make the filling:
3 Make the filling:

Add the ricotta cheese and Parmesan cheese to the bowl of drained spinach. Stir to thoroughly combine and season with salt and pepper to taste.

4 Assemble & bake the calzones:

Sprinkle half the flour onto a clean, dry work surface. Using your hands, stretch the 4 balls of dough into ¼-inch-thick rounds. Divide the filling between the rounds; fold each round in half over the filling. Using your fingers or a fork, press or crimp the edges of the dough to seal the calzones. Sprinkle a sheet pan with the remaining flour. Place the calzones on the prepared sheet pan and bake 20 to 22 minutes, or until golden brown. Remove from the oven and let stand for at least 2 minutes. Transfer to a serving dish.

Assemble & bake the calzones:
Make the tomato sauce:
5 Make the tomato sauce:

While the calzones bake, in the pot used to cook the spinach, heat 1 tablespoon of olive oil on medium until hot. Add the remaining garlic and cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the crushed tomatoes and chopped parsley; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until heated through. Remove from heat and transfer to a serving dish.

6 Make the salad & serve your dish:

To make the vinaigrette, in a bowl, combine the honey and remaining vinegar; season with salt and pepper to taste. Whisk in 2 tablespoons of olive oil until well combined. Just before serving, in a large bowl, combine the escarole, whole parsley leaves, pear and enough of the vinaigrette to coat the salad. Toss to coat; season with salt and pepper to taste. Transfer the salad to a serving dish. Serve with the baked calzones and tomato sauce. Enjoy!