Spinach & Ricotta Calzones with Escarole-Pear Salad & Honey Dressing

Naples is famed for its pizza. But in the 16th Century, the city gave rise to another classic dish: the calzone. Essentially a folded-over pizza, the calzone’s dough turns golden brown and crispy in the oven, while its filling remains deliciously moist inside. We’re putting a green spin on our calzones by mixing spinach into the ricotta filling, and pairing them with a salad of escarole—a subtly bitter, leafy green—and sweet pear. (Depending on what’s best near you, you may receive a green Bartlett pear or brown Bosc pear.) Completed with a tomato dipping sauce, this hearty meal is Neapolitan fare at its finest.

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