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Spinach Calzone

Usually, spinach calzones are bland… but these are anything but boring!  The trick is all about seasoning the spinach properly – the rest takes care of itself.  


  • 1 lb. bakery dough
  • 2 packages frozen chopped spinach
  • 1/4 cup olive oil
  • 1/4 cup parmesan cheese
  • Red pepper flakes, to taste
  • Salt and white pepper, to taste (you’ve got to taste this because spinach needs a lot of salt to have flavor)
  • 1 tbsp roasted garlic puree (I use the brand Inglehoffer)
  • 1 small can sliced black olives
  • 1/4 lb. american cheese
  • 1/4 lb. mild provolone cheese
  • Approximately 1/2 lb. large slice pepperoni
  • Olive oil for brushing
  • Parmesan cheese for topping


  • Defrost the spinach in the microwave (high for 10 minutes)
  • Strain very well – you really need to squeeze the spinach dry – press it against the side of the strainer
  • Saute the spinach in a medium saute pan with the 1/4 cup olive oil and garlic
  • Add the olives, red pepper flakes and salt and pepper and mix well – lastly, fold in the parmesan and turn off the heat
  • On a lightly floured surface, roll out the dough into a 15 in. x 10 in. rectangle (about 1/4″ thick)
  • Place a row of provolone slices down the center of the rectangle
  • Top the cheese with a wide layer of pepperoni slices (I use three slices in each row)
  • Spoon the spinach mixture on top of the pepperoni (I use all of the spinach, but you can use less if you want)
  • Top the spinach with another wide layer of pepperoni
  • Place a row of american cheese on top of the pepperoni
  • Pull one side of dough over the cheese and then overlap that by pulling the other side of dough over – fold up the ends and pinch to seal closed
  • Flip the calzone over and place seam side down on a greased baking sheet (I use Pam with Olive Oil) – brush the calzone with olive oil and top off with grated parmesan cheese
  • Bake in the oven at 350°F for 20-25 minutes or until golden brown