Spinach Artichoke Calzones

Spinach Artichoke Calzones

Ricotta Cheese 2 cups
Nutmeg 1/4 teaspoon grated
Black Pepper To taste
Parmigiano Reggiano or Parmesan Cheese 1/2 cup
Spinach 10 ounces
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.




15 min



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