Spinach and Red-Pepper Calzones

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This vibrant vegetarian calzone recipe brings a Mediterranean flair to the table with a savoury blend of wilted baby spinach, sweet roasted red peppers, and salty olives. By using shop-bought pizza dough, these folded pizzas become a stress-free midweek meal that feels truly indulgent. The addition of smoked mozzarella provides a deep, toasted flavour that melts beautifully into the vegetable filling, ensuring every bite is rich and satisfying.

Perfect for a family dinner or a weekend treat, these golden parcels are as versatile as they are delicious. Serving the calzones with a simple green salad or a side of marinara sauce for dipping balances the smokiness of the cheese perfectly. Because they are hand-held and portable, these calzones also make a fantastic addition to a lunchbox or a picnic spread the following day.

Ingredients for Spinach and Red-Pepper Calzones

1 1/2 tablespoons cornmeal
1 large onion, halved and sliced lengthwise
3 tablespoons extra-virgin olive oil, divided
2 dientes de ajo, finamente picados
140g baby spinach (8 packed cups)
4 bottled roasted red peppers, rinsed, patted dry, and cut into 1-inch pieces (240ml )
12 oil-cured black olives, pitted and coarsely chopped (about 45ml )
450g store-bought pizza dough, thawed
230g smoked mozzarella, cut into 16 pieces

How to make Spinach and Red-Pepper Calzones

Preheat oven to 260°C with rack in lowest position. Sprinkle cornmeal on a large baking sheet.

Cook onion with 1/4 teaspoons salt in 2 tablespoons oil in a large heavy skillet over medium heat, stirring occasionally, until beginning to brown, 8 to 10 minutes. Add garlic and cook until fragrant, about 1 minute. Add spinach and cook, stirring frequently, until wilted, about 2 minutes. Stir in red peppers, olives, and pepper to taste. Remove from heat.

Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 14-inch round, then cut into quarters. Roll out 0.9L er into an 8-inch square (keep remaining pieces covered) and arrange with a corner nearest you. Put one fourth of filling on lower half, leaving a 1-inch border, and top with 4 pieces of cheese. Fold dough over to enclose filling. Seal edges. Beginning in 1 corner, stretch sealed edge outward, pinching and rolling dough up over edge to resemble a rope, working your way around. Transfer to baking sheet. Make 3 more calzones in same manner. Cut 3 steam vents in top of each and brush with remaining tablespoon oil.

Bake until golden-brown, 13 to 15 minutes. Cool 5 minutes before serving.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.