Puff Pastry Calzone: the rustic dish with a creamy heart ready in a few minutes. Bring it to the table and everyone, young and old, will love it.
Puff pastry is the ideal solution when you’re short on time but don’t want to give up on something spectacular and tasty!
It puffs up in the oven or air fryer, becoming crisp and pairs well with numerous fillings.
In this recipe, I’ll show you how to transform simple ingredients into a dish that’s crispy on the outside and super creamy on the inside.
Whether you choose cooked ham for its delicacy or mortadella for an irresistible aroma (or both, as I did!), this calzone is the perfect last-minute dinner savior, ready in just a few minutes in either the oven or air fryer.
A classic and always winning combination: a calzone filled with high-quality ricotta, which must be well dry to ensure a perfect result, and spinach (you can safely use both fresh and frozen, just make sure to squeeze them well!).
In this recipe, nothing goes to waste! I added the egg white directly into the ricotta and spinach mixture: this trick helps to give more consistency to the filling.
I set aside the yolk with a tablespoon of milk and mixed it with a splash of milk to brush the pastry. This is what gives the calzone that intense golden and shiny color you see in the photo!
Find out how to prepare it and impress everyone at the table.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 650.97 (Kcal)
- Carbohydrates 37.46 (g) of which sugars 0.95 (g)
- Proteins 25.16 (g)
- Fat 45.11 (g) of which saturated 13.70 (g)of which unsaturated 29.35 (g)
- Fibers 2.98 (g)
- Sodium 1,037.05 (mg)
Indicative values for a portion of 215 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Puff Pastry Calzone
- 1 sheet puff pastry (round)
- as needed sesame seeds
- 1 egg yolk (+ 1 tablespoon of milk)
- 250 g ricotta cheese (make sure it is well dry)
- 4 teaspoons parmesan cheese
- 200 g spinach (boiled, well squeezed and chopped with a knife)
- 100 g cooked ham (Cooked Ham or Mortadella finely chopped)
- as needed salt
- pepper
- 1 egg yolk
- nutmeg (essential to flavor the ricotta!)
Tools
- Baking Pan
- Air Fryers
- Bowl
- Mixer
Steps
Puff Pastry Calzone
If you use fresh spinach, sauté them in a pan with a drizzle of oil until they wilt; if using frozen ones, briefly boil them.
Squeeze the spinach very carefully to remove all the water and finely chop them with a knife.
Also finely chop the mix of cooked ham and mortadella.
In a bowl, work the high-quality ricotta (which must be well dry) with grated cheese, pepper, and a generous grating of nutmeg.
Add the egg white to the mixture: this is the trick to bind the filling well and not waste anything.
Combine the spinach and minced cold cuts, mixing until you get a homogeneous cream.
Roll out the puff pastry on its parchment paper directly on the baking sheet.
Prick the entire surface uniformly with a fork: this will allow the heat to penetrate correctly without creating air bubbles under the filling.
Spread your ricotta cream (dry and of quality), spinach, and cold cuts on one half of the pastry, leaving half an inch from the edge.
Fold the pastry, seal the edges with a fork (as you can see perfectly in your photo!).
This final step allows the steam from the spinach to escape and prevents the calzone from “bursting” or remaining soggy inside.
Brush with the yolk and milk, add the sesame seeds and bake.
Traditional Oven Baking
The oven is perfect for even cooking, especially if the calzone is large.
Temperature: 392°F (fan mode).
Positioning: Place the calzone on the baking sheet or a low baking dish, using the supplied parchment paper.
Time: About 20-25 minutes.
(If towards the end you see that the surface is already very dark but the base seems still pale, move the baking sheet to the lowest rack of the oven for the last 5 minutes).Air Fryer Baking
Ideal if you’re in a hurry or if your calzone fits the basket size. The air fryer makes the pastry incredibly flaky and “crunchy”.
Temperature: 356°F.
Preparation: Cut the parchment paper following the shape of the calzone (don’t leave too much excess, otherwise it prevents air circulation).
Time: 12-15 minutes.
Check the color halfway. If your fryer heats a lot on top, you may need to lower it to 338°F in the last few minutes to cook the ricotta heart well without burning the sesame seeds.The times are indicative because they can vary based on your oven or air fryer model. Always check the calzone in the last minutes of cooking!
No matter which cooking method you choose, the calzone is ready when it takes on that beautiful intense golden color and, when you lightly tap the pastry with a spoon, you hear a dry and crunchy sound
Tips
Given its generous size (almost a kilo of goodness!), this calzone is perfect for 3-4 people if served as a main dish accompanied by a fresh salad, or it can be sliced for a tasty appetizer among 6-8 friends.
Before spreading the filling, remember to prick the puff pastry base well with a fork. This prevents the pastry from rising too much at the base, leaving room for the filling and ensuring even cooking.
Handling spinach: Whether fresh or frozen, the trick is to “squeeze them to death”. If they remain moist, they will release water during cooking, making the base of the calzone soggy. Once squeezed, chop them finely to better distribute the flavor.
The right ricotta: Choose a high-quality ricotta, and if necessary, let it drain in a colander for an hour before using it. The drier it is, the more the heart of the calzone will remain compact and creamy when cut.
The cold cut mix: Finely chopping the cooked ham and mortadella allows for a homogeneous filling. The mortadella, in particular, releases an incredible aroma that balances the sweetness of the ricotta.
Watch the heat: Remember that cooking times can vary depending on oven or air fryer models.
The first time you prepare it, check the calzone in the last 5 minutes: it should be a nice golden-brown color.
Storage
In the fridge: It keeps well in an airtight container for 1-2 days.
To reheat it: Avoid the microwave, which would make the pastry rubbery. Pass it for 5 minutes in a hot oven at 356°F or 3-4 minutes in the air fryer: it will return crisp as if just made!
Delicious Variants
Crispy touch: Add some pistachio granules inside along with the mortadella.
Even more cheesy: If you love stringy cheese, add some cubes of smoked provola (always well dry!).
FAQ (Frequently Asked Questions)
Can you tell me the vegetarian version?
To replace the mix of cooked ham and mortadella, we’ll use ingredients that give “character” and chewiness to the filling:
What to change in the ingredients:
Replace the 100g of cold cuts with:
30g of Pine Nuts: lightly toast them in a pan before adding them for an incredible “woodsy” flavor.
50g of Cheese Cubes: use a mild Provola or Asiago (always well dry) to give that stringy part missing without the cold cuts.
Slightly increase the Parmesan: add an extra tablespoon to give the saltiness previously provided by the mortadella.Can I make it vegan?
The Tips for the Vegan Variant
More Nutmeg: In the vegetarian version, nutmeg is the real star. Don’t be afraid to use a bit more.
Crunchy touch: If you don’t like pine nuts, you can use some walnut kernels coarsely chopped. They pair divinely with ricotta and spinach.
Raisins (optional): If you like the sweet-salty contrast (Sicilian style), add some soaked and squeezed raisins: with the pine nuts and spinach, it’s amazing!
Can it be frozen?
How to do it: Prepare the calzone following all the steps up to sealing the edges. Do not brush it with the yolk and do not add the sesame seeds.
Procedure: Wrap it well in parchment paper and then in plastic wrap or a freezer bag.
When cooking: No need to thaw it! Brush it frozen with the yolk and milk mix, add the sesame seeds, and bake at 374°F. It will take about 5-10 minutes longer than the original recipe.
2. Freezing it COOKED
If you have leftovers and want to avoid waste.
How to do it: Let the calzone cool completely (it’s essential, otherwise the steam will make it soggy).
Procedure: Cut it into slices or leave it whole, wrap it in aluminum foil and place it in a freezer bag.
When you want to eat it: Pass it directly into a hot oven at 356°F or in the air fryer for about 8-10 minutes. It will be crispy again!
