Spinach Artichoke Calzones Recipe

Name: Spinach Artichoke Calzones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups part skim ricotta; 1/4 teaspoon nutmeg, freshly grated or a few pinches ground; A few grinds black pepper; 1/2 cup (a couple of handfuls) grated Parmigiano, plus extra, for sprinkling; 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry; 1 (15-ounce) can quartered artichoke hearts, drained and coarsely chopped; 2 cloves garlic, finely chopped; 2 (10-ounce) tubes refrigerated pizza dough; 2 cups shredded mozzarella; Garlic oil (1 or 2 cloves chopped and heated in 1/2 cup extra-virgin olive oil); 2 cups tomato sauce, marinara or pizza sauce, for dipping or Five Minute Spicy Marinara, recipe follows; 2 tablespoons (two turns around the pan) extra-virgin olive oil; 3 cloves garlic crushed; 1/2 teaspoon crushed red pepper flakes; 1 (32 ounce) can chunky style crushed tomatoes; Salt and pepper; 1 teaspoon Italian dried seasoning; 1 handful Italian parsley leaves, chopped

Servings: persons

2 cups part skim ricotta
1/4 teaspoon nutmeg, freshly grated or a few pinches ground
A few grinds black pepper
1/2 cup (a couple of handfuls) grated Parmigiano, plus extra, for sprinkling
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
1 (15-ounce) can quartered artichoke hearts, drained and coarsely chopped
2 cloves garlic, finely chopped
2 (10-ounce) tubes refrigerated pizza dough
2 cups shredded mozzarella
Garlic oil (1 or 2 cloves chopped and heated in 1/2 cup extra-virgin olive oil)
2 cups tomato sauce, marinara or pizza sauce, for dipping or Five Minute Spicy Marinara, recipe follows
2 tablespoons (two turns around the pan) extra-virgin olive oil
3 cloves garlic crushed
1/2 teaspoon crushed red pepper flakes
1 (32 ounce) can chunky style crushed tomatoes
Salt and pepper
1 teaspoon Italian dried seasoning
1 handful Italian parsley leaves, chopped

1
["Preheat oven to 425 degrees F.", "Combine first 7 ingredients in a bowl.", "Roll each pizza dough out on a cookie sheet, and halve each cross-wise.", "Spread 1/2 cup mozzarella and up to 1/4 of filling on each rectangle.", "Work on just half of the surface of each rectangle of dough, then fold dough over top of filling and pinch edges firmly to seal.", "For a half-moon ""pizza parlor"" look to your calzones, mound filling into a half-moon shape, fold dough over top trim edges of dough to follow the rounded shape, then seal edges.", "Tie strips of dough scraps in knots, brush with garlic oil and sprinkle with grated cheese.", "Bake knots with calzones.", "If your dough tears, remove a little of the filling and repair.", "Repeat the process, spacing the calzones evenly on baking sheet.", "Bake the calzones for 12 to 15 minutes or until golden brown all over.", "Serve calzones with warm tomato or pizza sauce for dunking.", "Cook's Note: Freeze any remaining filling in a small plastic container and use it to stuff a chicken breast on another day.", "Add olive oil to medium saucepan over moderate heat.", "Add garlic and crushed pepper to the heated olive oil; when pepper snaps and garlic sizzles, stir in crushed tomatoes.", "Season sauce with salt, pepper, and Italian seasoning.", "Cook for five minutes and stir in parsley.", "Serve.", "Yield: 4 servings"]

480

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups part skim ricotta, 1/4 teaspoon nutmeg, freshly grated or a few pinches ground, A few grinds black pepper, 1/2 cup (a couple of handfuls) grated Parmigiano, plus extra, for sprinkling, and more.

Yes, Spinach Artichoke Calzones falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach Artichoke Calzones

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions