Spinach and Artichoke Calzones
Description
Your whole family will love these homemade calzones because they are so delicious and satisfying. You'll love them because they are fast and easy to make.
Ingredients
2 c. part-skim Ricotta
1/4 t. nutmeg, freshly grated (or a few pinches ground)
1/2 t. salt and freshly ground black pepper
1/2 c. grated Parmigiano cheese, plus more, for sprinkling
10 oz. package frozen chopped spinach, defrosted and squeezed dry
15 oz. can quartered artichoke hearts, drained and coarsely chopped
3 cloves garlic, finely chopped
2 (10 oz.) tubes refrigerated pizza dough
2 c. shredded Mozzarella cheese
garlic oil (2 cloves chopped, heated in 1/2 c. extra-virgin olive oil)
2 c. marinara, tomato sauce, or pizza sauce, for dipping
Directions
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Preheat oven to 425 degrees.
Combine first 7 ingredients in a bowl.
Roll each pizza dough out onto a greased baking/cookie sheet; halve each cross-wise.
Spread 1/2 c. Mozzarella cheese and about one fourth of the filling on each rectangle of dough. Work on just half of the surface of each rectangle of dough, then fold dough over top of filling; pinch edges firmly to seal. If wanting a half-moon "pizza parlor" look, mound filling into a half-moon shape, fold dough over top trim edges of dough to follow the rounded shape, then seal edges. If dough tears, remove a little bit of the filling and repair. Repeat the process, spacing the calzones evenly on a baking sheet.
Tie strips of unused dough scraps into knots, brush with garlic oil; sprinkle with grated cheese. Bake knots with calzones.
Bake 12 - 15 minutes or until golden brown all over.
Serve calzones with warm marinara, tomato or pizza sauce, for dipping.
Makes 4 calzones.
*Tip: If there is remaining filling, it can be frozen in a small plastic container and used to make another calzone or to stuff a chicken breast.