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Spinach Artichoke Calzones

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Ingredients
  Ricotta cheese 2 Cup (32 tbs) (Low-Moisture Part-Skim)
  Nutmeg 1⁄4 Teaspoon, freshly grated (Or A Few Pinches Ground)
  Ground black pepper To Taste, a few grinds freshly ground
  Parmigiano reggiano cheese 1⁄2 Cup (8 tbs), grated (A Couple Handfuls)
  Spinach 10 Ounce, frozen chopped, defrosted, and squeezed dry (1 Package)
  Canned artichoke hearts 15 Ounce, quartered in water, drained and coarsely chopped (1 Can)
  Garlic 2 Clove (10 gm), finely chopped
  Pizza dough 20 Ounce, 2 tubes prepared, refrigerated
  Mozzarella cheese 2 Cup (32 tbs), shredded (Available In Pouches On Dairy Aisle)
  Marinara sauce/Pizza sauce 2 Cup (32 tbs), warmed (For Dipping)
Directions

GETTING READY
1) Preheat oven to 425°F.

MAKING
2) In a bowl, add first 7 ingredients to prepare the filling.
3) Roll two tubes of pizza dough on 2 separate nonstick cookie sheets.
4) Halve the dough.
5) Spread 1/2 cup mozzarella and 1/4 of filling on each rectangle.
6) Just work on half of the surface of each rectangle of dough.
7) Fold the dough over top of filling and pinch the edges to seal firmly.
8) Mound filling into a half-moon shape, fold dough over top, and trim edges following the rounded shape.
9) Seal the sides by pinching with fingers.
10) In case of tear take a little of filling and repair.
11) Repeat the process and arrange calzones on baking sheet and bake 12 to 15 minutes until golden brown.

SERVING
12) Serve warm.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Artichoke
Preparation Time: 
30 Minutes
Cook Time: 
15 Minutes
Ready In: 
45 Minutes
Servings: 
6

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