| 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.
No Comments