Home > Recipes > Tomato, spinach and pesto calzone

Tomato, spinach and pesto calzone

Image of two calzones one sliced in half to see the filling on a wooden chopping board with a glass of water in the background
Preparation time: 35 minutes
Cooking time: 15 minutes
Makes: 4
Serves: 4
Image of two calzones one sliced in half to see the filling on a wooden chopping board with a glass of water in the background
  • 1.5 serves of vegetables per 
  • calzone
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8g sachet instant yeast
Pinch salt
1 tsp caster sugar
¾ cup warm water
2 cups plain flour, preferably wholemeal
2 tbsp olive oil

4 large handfuls baby spinach
1 cup ricotta
1 egg yolk
2 tomatoes, diced
4 tbsp pesto (see recipe)
1 large egg, lightly beaten with 2 tablespoons water (egg wash)
2 tbsp parmesan cheese, grated

Savvy swaps

You can swap:

Homemade pesto
Jar pesto
Tomato paste



Step 1
Combine the yeast, salt, sugar and warm water in a jug. Stir with a fork. Cover and set aside in a warm place for 5 minutes or until bubbles form on the surface.

Step 2
Sift the flour into a large bowl and add the yeast mixture along with the olive oil. Mix to form a dough.

Step 3
Remove dough from the bowl and knead on a lightly floured surface until smooth and elastic (approx. 8 minutes).

Step 4
Place dough in a lightly greased bowl, cover and set aside in a warm place for 20 minutes or until doubled in size.

Step 5
Pre-heat oven to 220oC. Line a baking tray with baking paper.

Step 6
Punch the dough with your fist and gently knead on a floured surface again.

Step 7
Divide into either 4 large balls or 8 small balls for kid sized calzones. Roll out on a floured surface with a rolling pin and shape into rounds.

Step 8
Combine the spinach, ricotta and egg yolk in a large bowl. Mix well and then fold through the diced tomato.

Step 9
Spread each calzone with a thin layer of pesto.

Step 10
Spread the spinach mixture evenly over one half of the round, leaving a 2.5cm border.

Step 11
Brush the edges with the egg wash and fold the other half of the dough over the spinach mixture.

Step 12
Pinch the edges of the dough together. Cut 3 steam vents in the top of the calzones, brush the tops with egg wash and bake for 8 minutes.

Step 13
Remove from the oven, brush the tops with the remaining egg wash and sprinkle with grated parmesan and bake for another 7 minutes.

Step 14
Remove and let cool for 5 minutes before serving.

Serving suggestion: add ½ a medium eggplant, sliced and grilled and 100g sliced mushrooms for a vegie filled calzone.

Food safety: if you are taking leftovers for lunch, the calzone need to be kept cold so pack an ice brick.




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Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

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