|Ricotta Cheese||2 cups|
|Nutmeg||1/4 teaspoon grated|
|Black Pepper||To taste|
|Parmigiano Reggiano or Parmesan Cheese||1/2 cup|
|Artichoke Hearts||1 can (15 ounces)|
|Garlic||2 cloves minced|
|Pizza Dough||2 10-ounce pieces|
|Mozzarella Cheese||2 cups shredded|
|Marinara Sauce||2 cups|
Preheat oven to 425 degrees F.
Combine ricotta, nutmeg, pepper, Parmigiano Reggiano (or Parmesan) cheese, spinach, artichoke hearts and garlic in a bowl to make the filing.
Roll pizza dough out on two separate baking sheets and cut each dough in half across.
Spread 1/2 cup mozzarella and 1/4 of the filling over half of each rectangle, then fold dough over top of filling; pinch edges firmly to seal.
For a half moon look, mound filling into a half moon shape, fold dough over top, and trim edges following the shape, seal by pinching with fingers.
If dough tears, remove a little of the filling and repair.
Repeat process, spacing calzones evenly on the baking sheets.
Bake until golden brown, about 12-15 minutes.
Serve with warm marinara sauce and a side salad.