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Three-Cheese Spinach Calzones

Total Time

Prep: 20 min. Bake: 15 min.


4 servings

Our Italian mother used to whip up these yummy dough pockets when we came home from school for lunch. They’re easy to pick up and dip in sauce.—Marie Rizzio, Interlochen, MI
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  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup shredded fontina cheese
  • 1/2 cup part-skim ricotta cheese
  • 1/2 cup crumbled Gorgonzola cheese
  • 3 green onions, chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 1 large egg, lightly beaten
  • 1 teaspoon water
  • 1 cup spaghetti sauce, warmed


  1. Preheat oven to 375°. In a large bowl, combine first seven ingredients. On a lightly floured surface, unroll pizza crust into an 11-in. square. Cut into four squares. Transfer to a greased baking sheet. Spoon spinach mixture diagonally over half of each square to within 1/2 in. of edges.
  2. For each calzone, fold one corner over filling to the opposite corner, forming a triangle; press edges with a fork to seal. Cut slits in top. Combine egg and water; brush over calzones.
  3. Bake 12-15 minutes or until golden brown. Serve with spaghetti sauce.

Nutrition Facts

1 each: 549 calories, 22g fat (11g saturated fat), 109mg cholesterol, 1637mg sodium, 59g carbohydrate (10g sugars, 5g fiber), 28g protein.

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Average Rating:
  • mkaskela
    Aug 19, 2013

    No comment left

  • lurky27
    Apr 23, 2011

    These turned out so yummy! We added 2 cloves of garlic. We have to make them again so we can practice folding them so they look pretty!~ Theresa

  • cheroliver
    Apr 14, 2011

    This was just ok for me. Guess it's my personal taste preference. Maybe it needed a little garlic? But considering how expensive these 3 cheese are, I won't be making it again since I wasn't in love with it.

  • robbiejackson
    Mar 17, 2011

    This was quick and easy; always love that in a recipe! My husband and I are sensitive to salt, and we didn't find it overwhelming in this recipe. I did omit the salt and only added pepper since it has enough salt in the cheese and sauce. I used a spicy marinara sauce. Yum!

  • asnunez
    Mar 16, 2011

    I make these often and will continue to make 'em. I've not tried the fontina cheese, but will the next time. Sounds wonderful. keep up the good work ladies and gentlemen for all the wonderful tried and true recipes. God Bless

  • BitsyBet
    Mar 15, 2011

    Thank you for your review.  I like when people comment on what they added or substituted.  I don't really care about whether it's healthy or not--I, too, can figure that for myself.  If you don't like the way it tasted or turned out, then let others know.  I usually look for a consensus on whether it was good or not before I try it myself.  I love this site because I can usually find recipes that are easy to make with ingrediants that I would normally use in my own recipes. 

    Mar 15, 2011

    Used the thin crust refrigerated dough. I guess I should have packed them fuller as I ended up with extra filling. We dipped them into spaghetti sauce. I sprinkled a little mozzerella before closing but they didn't really need it. The flavor was good and they all got eaten.

  • JennyMoss
    Mar 15, 2011

    When I make a recipe from ANY site or person, I make it as written. If I want to change something I do it the second time I make it. Give it a try!!!!

  • cmussill
    Mar 14, 2011

    I for one, HAVE tried this recipe.. it was very tasty... I first made it as it was written... then I made it and added some capacola and pepperoni to it... I like it both ways.. My husband prefers it with the meats... P.S. they refrigerated dough worked fine... maybe next time when I have all day, I will make my own dough...

  • norma241
    Mar 14, 2011

     I for one appreciate the comments, regardless of whether I agree with them or not. It helps me determine whether or not I will try the recipe and how to I might prepare it. (P.S. Hunt's makes low-sodium products.)