Prep Time: 15 minutes
Cook Time: 30 minutes
Chill Time: none
Yield: 4 servings


  • ½ cup ricotta cheese
  • ½ cup shredded mozzarella cheese
  • ½ cup shredded cheddar cheese
  • ½ cup chopped frozen spinach, thawed and drained
  • 1 tablespoon fresh basil, minced
  • 1 tablespoon fresh parsley, minced
  • 1-pound raw pizza dough, from local pizza shop
  • 1 egg
  • ½ tablespoon sesame seeds (optional)


1. Preheat oven to 375° F. Lightly grease a cookie sheet with non-stick cooking spray.
2. In a medium bowl, mix cheeses, spinach, basil and parsley.
3. Divide dough into 4 equal parts and roll out on a floured board to about 6 inches in diameter.
4. Spoon equal amounts of filling onto each piece of pizza dough.
5. Fold over and seal edges, pinching closed with fingers or tines of a fork.
6. Place calzones on prepared cookie sheet.
7. Beat egg and brush tops of calzones. Sprinkle with sesame seeds.
8. Bake, uncovered, at 375° for 30 minutes or until dough is golden.


Add 1 finely chopped red onion to the cheese mixture to give this dish more zip. For a yummy variation, sprinkle 1 tablespoon of cheddar cheese on top of each calzone instead of the sesame seeds.

Suggested Wine:

Hagafen 2004 Oak Knoll District of Napa Valley Chardonnay Calzones need a wine to accent their body, and this full-bodied Chardonnay will work beautifully with the cheddar and herbs in this dish.

Reprinted with permission from Quick and Kosher: Recipes From The Bride Who Knew Nothing