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Tomato, Mozzarella & Leafy Green Calzones

Side Salad & Marinara Dipping Sauce

Cooking time

35 minutes




970 /serving

These calzones have the right stuff. Specifically, a mix of leafy greens and freshly diced tomatoes cooked down with Italian-style seasonings, to which you’ll add a liberal amount of tomato sauce and grated mozzarella cheese. It all goes into individually portioned pockets of pizza dough to bake in the oven until the crust puffs up with pride. It takes two sides to make a whole: on the right, a salad of baby greens sprinkled with apple cider vinegar, and on the left, a little bowl of quick-made marinara sauce for dipping.

We will send you:

  • 120g Baby spinach (or baby kale)
  • 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 3 Tomatoes
  • 200ml Tomato sauce
  • 15ml Apple cider vinegar
  • 60g Grated mozzarella
  • 454g Pizza dough
  • 11g Marinara Magic spices (salt, garlic, sugar, red bell pepper, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper, brown sugar, onion, basil)

Contains: Milk, Sulphites, Wheat

You will need:

Medium pan
Sheet pan
Olive oil
Salt & pepper (S&P)
Parchment paper
Total Fat
43 g
Saturated Fat
8 g
1710 mg
Total Carb
118 g
13 g
30 g
8 g
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Mise en place
Preheat the oven to 450°F. Set the dough aside to come up to room temperature. Medium-dice the tomatoes.
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Sauté the tomatoes & spinach
In a medium pan, heat a drizzle of olive oil on medium. Sauté the tomatoes, 1 to 2 min., until beginning to soften. Add the spinach; season with ¾ of the spices and S&P. Sauté, 1 to 2 min., until the spinach has wilted. Transfer to a medium bowl to cool. Reserve the pan.
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Prepare the calzones
Divide the dough into 2 balls (double for 4 portions). On a lightly oiled work surface, roll each ball into ¼ inch thick rounds (or spread the dough out with your fingers). To the bowl of tomatoes and spinach, add the cheese and ¼ of the tomato sauce. Divide the spinach mixture between the dough rounds. Fold the dough over to make half-moons, pressing out any air around the filling. Pinch the edges of the dough together to tightly seal around the filling.
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Bake the calzones
Place the calzones on a lined sheet pan. Bake, 20 to 25 min., or until cooked through (check the bottoms of the calzones to make sure they’re not browning too quickly). Remove from the oven and let stand for at least 5 min. before serving.
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Make the sauce
Heat the reserved pan on medium. Add the remaining tomato sauce and spices. Cook, stirring occasionally, 1 to 2 min., until simmering.
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Make the salad & serve
In a medium bowl, combine the baby greens, vinegar and 3 tbsp olive oil (double for 4 portions); season with S&P. Divide the calzones and salad between your plates. Drizzle the calzones with olive oil. Serve the sauce on the side for dipping. Bon appétit!