Spinach Artichoke Calzones Recipe
Description:
Indulge in the delightful flavors of these Spinach Artichoke Calzones! Bursting with savory goodness, these calzones are a perfect treat for any occasion. This recipe, inspired by Rachel Ray, offers a twist by incorporating homemade crust instead of refrigerated dough, adding a personal touch to the culinary experience. Whether you’re hosting a potluck or craving a quick and easy meal, these calzones are sure to impress with their European flair and oven-baked perfection.
- Cook Time: 15 minutes
- Prep Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4 calzones
- Rating: ⭐️⭐️⭐️⭐️⭐️
Ingredients:
- 2 parts-skim ricotta cheese
- 1/4 nutmeg
- 1/2 tsp black pepper
- 1 parmigiano
- 1 package frozen chopped spinach
- 1 can artichoke hearts
- 2 cloves garlic
- 2 cups mozzarella cheese
- 2 cloves garlic
- 1-2 tbsp extra virgin olive oil
Nutrition Facts per Serving:
- Calories: 686.9
- Fat: 50.3g
- Saturated Fat: 17.3g
- Cholesterol: 82.4mg
- Sodium: 1264mg
- Carbohydrates: 30.6g
- Fiber: 13.1g
- Sugar: 7.7g
- Protein: 33.8g
Instructions:
- Preheat oven to 425 degrees F.
- Combine ricotta cheese, nutmeg, black pepper, grated parmigiano, chopped spinach, chopped artichoke hearts, and minced garlic in a mixing bowl.
- Roll out each pizza dough on a cookie sheet, then halve each cross-wise to create rectangles.
- Spread 1/2 cup of mozzarella cheese and up to 1/4 of the filling on each rectangle of dough.
- Work on just half of the surface of each rectangle of dough, then fold the dough over the filling and pinch the edges firmly to seal.
- For a “half-moon pizza parlor” look, mound the filling into a half-moon shape, fold the dough over the top, trim the edges of the dough to follow the rounded shape, and then seal the edges.
- Tie strips of dough scraps into knots, brush with garlic oil, and sprinkle with grated cheese.
- Bake the knots along with the calzones.
- If the dough tears, remove a little of the filling and repair the tear.
- Repeat the process, spacing the calzones evenly on the baking sheet.
- Bake the calzones for 12 to 15 minutes or until golden brown all over.
- Serve the calzones with warm tomato or pizza sauce for dunking.
- Freeze any remaining filling in a small plastic container and use it to stuff a chicken breast on another day.
Tips:
- For a personalized touch, consider making your own crust instead of using refrigerated dough.
- Experiment with different cheeses or additional seasonings to tailor the flavor to your preference.
- These calzones can be enjoyed as a main dish or cut into smaller portions for appetizers at parties.
- Store any leftover calzones in an airtight container in the refrigerator for up to 3 days, or freeze for longer preservation.
Enjoy your homemade Spinach Artichoke Calzones, bursting with flavor and creativity! 🍕🥬🎉
