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Rocket and Ricotta Calzones

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

These rocket and ricotta calzones offer a sophisticated twist on a classic Italian takeaway favourite. By sautéing the rocket with garlic before folding it into a creamy blend of three cheeses, the greens develop a mellow, savoury depth that perfectly complements the mild ricotta and gooey mozzarella. Encased in a crisp, golden pizza dough, these folded pizzas provide a satisfying texture and a burst of Mediterranean flavour in every bite.

This vegetarian dish is a brilliant option for a mid-week supper or a relaxed weekend lunch. Using high-quality shop-bought dough makes the preparation incredibly simple, while the traditional crimped edges give the calzones a professional, homemade finish. Serve them warm from the oven with a simple side salad or a dish of marinara sauce for dipping to enjoy a nutritious and comforting meat-free meal.

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Ingredients for Rocket and Ricotta Calzones

  • 1 large garlic clove, minced

  • 2 tablespoons extra-virgin olive oil

  • 140g baby rocket (8 cups packed)

  • 170g whole-milk ricotta (160ml )

  • 90g whole-milk mozzarella, coarsely grated

  • 2 tablespoons finely grated Parmigiano-Reggiano

  • 1 large egg yolk

  • 1/4 teaspoons salt

  • 1/8 teaspoons black pepper

  • 450g frozen pizza dough, thawed

  • an oiled 17- by 12-inch heavy baking sheet

How to make Rocket and Ricotta Calzones

Put oven rack in lower third of oven and preheat oven to 232°C.

Cook garlic in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until golden, 1 to 2 minutes. Add rocket and cook, stirring frequently, until wilted, 2 to 3 minutes. Transfer to a sieve and press hard on rocket to squeeze out as much excess liquid as possible, then coarsely chop.

Stir together ricotta, mozzarella, Parmigiano-Reggiano, yolk, salt, and pepper until blended, then stir in rocket.

Quarter dough, then roll out each piece into an 8-inch round with a rolling pin. Put one fourth of cheese filling (about 80ml ) in centre of 1 round and fold dough in half to enclose filling and form a semicircle. Press edges together to seal. Beginning at 1 end and working toward the other, stretch sealed edge outward, pinching and rolling edge to form a rope. Transfer to baking sheet. Make 3 more calzones in same manner, transferring to baking sheet.

Bake calzones until golden and puffed, 12 to 15 minutes. Cool on baking sheet 5 minutes before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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