Monster Snack: Open-Faced Calzones with Spinach and Artichokes

Name: Monster Snack: Open-Faced Calzones with Spinach and Artichokes
Prep time: 19 min
Cook time: 19 min
Total time: 19 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 Tbsp anchovy paste, optional but recommended; 1 can artichokes, drained and sliced; 425 grams crushed tomatoes; 1 loaf ciabatta bread, (flat, rectangular or oval shaped Italian bread, 12 to 14 inches long and 8 inches wide – substitute focaccia loaf if ciabatta is not available to you); 473 milliliters shredded mozzarella or Italian cheese blend available on dairy aisle in sacks; 1 Tbsp chopped flat-leaf parsley; 3 Tbsps chopped flat-leaf parsley, a handful; 2 cloves garlic, chopped; 3 cloves garlic, finely chopped; 1 Tbsp extra-virgin olive oil; 4 servings Extra-virgin olive oil, for drizzling; 59 milliliters grated Parmigiano or Reggiano, a generous handful; 1 teaspoon hot red pepper flakes; 473 milliliters ricotta cheese; 4 servings Salt and pepper; 1 box chopped spinach, 10 ounces

Monster Snack: Open-Faced Calzones with Spinach and Artichokes might be just the main course you are searching for. One serving contains 910 calories, 33g of protein, and 49g of fat. This recipe serves 4. This recipe covers 25% of your daily requirements of vitamins and minerals. It will be a hit at your Halloween event. If you have salt and pepper, flat-leaf parsley, garlic, and a few other ingredients on hand, you can make it. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes around 19 minutes.

Instructions

Preheat oven to 400 degrees F.

Equipment you will use

Oven

Defrost spinach 6 minutes on high and wring the spinach dry in a kitchen towel.

Ingredients you will need

Spinach

Equipment you will use

Kitchen Towels

Crust bread in oven for 5 or 6 minutes.

Ingredients you will need

Bread

Crust

Equipment you will use

Oven

Remove and split bread in half from end to end as if it were a large sandwich roll.

Ingredients you will need

Sandwich Bun

Bread

Turn broiler on. If your broiler is too small to place ciabatta breads under it, you can melt the cheese in oven as well, see below, it simply browns faster under broiler.

Ingredients you will need

Ciabatta

Cheese

Equipment you will use

Oven

Drizzle hot bread with extra-virgin olive oil.

Ingredients you will need

Extra Virgin Olive Oil

Bread

Mix ricotta, garlic, parsley and grated cheese.

Ingredients you will need

Parsley

Ricotta Cheese

Cheese

Garlic

Spread the mixture evenly over the bread halves then dot with the defrosted chopped spinach. Evenly distribute the sliced artichokes, season the breads with salt and pepper and top with an even layer mozzarella cheese. Melt and brown the cheese under the broiler 3 minutes, 1 rack down from the top of the oven. If you are using the oven rather than broiler, the cheese will take 6 or 7 minutes to brown.

Ingredients you will need

Mozzarella

Salt And Pepper

Artichoke

Spinach

Cheese

Spread

Bread

Equipment you will use

Oven

Cut into bread into wedges and serve. If desired, serve with Dipping Sauce.

Ingredients you will need

Dipping Sauce

Bread

Heat a small pot over medium heat.

Equipment you will use

Pot

Add extra-virgin olive oil, garlic, pepper flakes and anchovy paste. Cook 2 minutes.

Ingredients you will need

Extra Virgin Olive Oil

Anchovy Paste

Garlic

Pepper

Add parsley, tomatoes, salt and pepper. Stir sauce, bring to a bubble and simmer 5 minutes over low heat then place in small bowl and serve.

Ingredients you will need

Salt And Pepper

Tomato

Parsley

Sauce

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

1Tbsp

anchovy paste, optional but recommended 1can

artichokes, drained and sliced 425grams

crushed tomatoes 1loaf

ciabatta bread, (flat, rectangular or oval shaped Italian bread, 12 to 14 inches long and 8 inches wide – substitute focaccia loaf if ciabatta is not available to you)473milliliters

shredded mozzarella or Italian cheese blend available on dairy aisle in sacks 1Tbsp

chopped flat-leaf parsley 3Tbsps

chopped flat-leaf parsley, a handful 2cloves

garlic, chopped 3cloves

garlic, finely chopped 1Tbsp

extra-virgin olive oil 4servings

Extra-virgin olive oil, for drizzling 59milliliters

grated Parmigiano or Reggiano, a generous handful 1teaspoon

hot red pepper flakes 473milliliters

ricotta cheese 4servings

Salt and pepper 1box

chopped spinach, 10 ounces

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Spalletti Chianti Reserve Poggio Reale with a 5 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.