Ham, spinach and mushroom calzone
50 min · 47 g protein · 548 cals / serving
Golden, blistered half-moons that break open onto a molten filling of creamy ricotta, stretchy mozzarella, ham, garlicky spinach and browned mushrooms, with a bowl of warm marinara for dunking. The Greek-yogurt dough needs no rising, and blending cottage cheese into the ricotta keeps the filling rich and smooth.
Ingredients
Filling
- 1/2 tsp olive oil
- 10 1/2 oz mushrooms, sliced
- 3 cloves garlic, minced
- 10 1/2 oz baby spinach
- scant 1/2 cup part-skim ricotta
- 3/4 cup + 2 tbsp cottage cheese (1%)
- generous 1/2 cup mozzarella cheese, shredded
- 2 tbsp grated parmesan
- 9 oz deli ham, chopped
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
Dough
- 2 cups all-purpose flour, plus a little for dusting
- 1 1/2 cups nonfat Greek yogurt
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 egg, beaten, for brushing
To serve
- 1 1/4 cups marinara sauce, warmed, to serve
Steps
- Heat the oil in a large pan over high heat and fry the mushrooms until they have released their liquid and browned, 6–8 minutes. Add the garlic for 30 seconds, then the spinach, a handful at a time, until wilted. Tip into a sieve, press out the liquid and let cool.
- Blend or mash the ricotta and cottage cheese until smooth, then stir in the mozzarella, parmesan, ham, oregano, pepper and the cooled mushroom-spinach mix.
- Heat the oven to 450°F and line a baking sheet. Mix the flour, baking powder and salt, stir in the yogurt to a shaggy dough and knead on a floured counter for a minute until smooth. Divide into four and roll each into a 9 inch round, about 5 mm thick, so it can carry the filling without tearing.
- Spoon a quarter of the filling onto one half of each round, leaving a border. Fold the other half over and press the edges, then roll and crimp them to seal. Set on the sheet, brush with egg and cut two small slits in each top.
- Bake 18–22 minutes, until deep golden. Rest 5 minutes (the filling is very hot) and serve with the warm marinara for dipping.
Good to know
Why cottage cheese in the filling?
Blended smooth it is indistinguishable from ricotta once baked, and it carries far more protein for the same richness. All ricotta works too and is a little richer: about 49 instead of 54.
My calzone leaked.
The filling was wet or the edge was not sealed. Squeeze the spinach hard, keep a 2 cm border clean, and roll the edge over itself before crimping.
Other fillings?
Pepperoni and peppers, or chicken, roasted peppers and basil. Keep the vegetables pre-cooked and drained.
Per
- Calories
- 123
- Protein
- (35%)
- 11 g
- Fat
- (21%)
- 3 g
- Carbohydrates
- (44%)
- 14 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 395 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2193 kcal goes into the pot and 2170 g of ingredients comes out as about 1790 g of food: 123 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.