Ingredients Weight Measure
Ricotta cheese 1 cup
Mozzarella cheese, part-skim, shsredded 1/4 cup
Parmesan cheese, grated, divided 1/2 cup
Fontina (or Swiss) cheese, grated 1/4 cup
Provolone cheese, grated 1/4 cup
Egg 1 ea.
Nutmeg, grated 1/8 tsp.
TABASCO® brand Original Red Sauce 1 tsp.
Salt, divided 2 pinches
Black pepper, divided 2 pinches
Olive oil, divided 3 Tbsp.
Garlic, minced 1 tsp.
Baby spinach 4 cups
Tomato sauce, prepared 2 cups
TABASCO® brand Habanero Sauce 1/2 tsp.
Prepared pizza dough 12 oz.
Cornmeal 2 Tbsp.


  1. Preheat oven to 400°F.
  2. Combine ricotta, mozzarella, 1/4 cup Parmesan, fontina, provolone, egg, nutmeg and TABASCO® Original Red Sauce. Season with a pinch of salt and pepper. Mix thoroughly and set aside.
  3. Heat a medium sauté pan over medium-high heat. Add 1 Tbsp. olive oil and garlic to the pan. When garlic begins to color, add spinach and sauté until wilted. Season with a pinch of salt and pepper. Drain on a plate using paper towels to remove excess water.
  4. Combine tomato sauce and TABASCO® Habanero Sauce. Set aside.
  5. On a flat work surface, flatten pizza dough into a 12" disk. Place on a wooden pizza peel sprinkled with cornmeal. Place cheese mixture to the right of the center of the dough. Top with spinach. Fold the left side of the dough over and seal the edges using a fork.
  6. Bake for 12-15 minutes until golden brown.
  7. Brush calzone with remaining olive oil and sprinkle with remaining 1/4 cup of Parmesan cheese. Slice and serve with warm spicy tomato sauce on the side.

Yield: 1 12" calzone, or 2-3 servings