Spinach and Artichoke Calzones

1. 1

   Preheat the oven to 400F.

2. 2

   Make the pesto as in the master recipe, #137, adding the extra clove of garlic.

3. 3

   In a large bowl, combine the pesto and the ricotta.

4. 4

   Add the spinach, pulling it apart as you add it to the bowl, then mix it through the ricotta and pesto.

5. 5

   Taste the filling to adjust the salt and pepper.

6. 6

   Cut each ball of dough in half and with each half, dust your hands with flour, and form a 6- to 7-inch round crust.

7. 7

   Pile one fourth of the ricotta filling on half of the round dough.

8. 8

   Top with one fourth of the shredded cheese.

9. 9

   Fold the dough over and seal at the edges.

10. 10

    Brush the calzone lightly with EVOO and place on a cookie sheet.

11. 11

    You should be able to fit all 4 on a large nonstick sheet.

12. 12

    Bake for 15 to 18 minutes, until evenly deep golden and crisp.

* Per serving · 4 servings · Values may vary.

No additional tips available.