Spinach Artichoke Calzones

Name: Spinach Artichoke Calzones
Prep time: 31 min
Cook time: 31 min
Total time: 31 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 425 grams quartered artichoke hearts, drained and coarsely chopped; 907 grams chunky style crushed tomatoes; 2 cloves garlic, finely chopped; 3 cloves garlic crushed; 1 Garlic oil or 2 cloves chopped and heated in 1/2 cup extra-virgin olive oil); 1 teaspoon Italian dried seasoning; 0 teaspoons nutmeg, freshly grated or 3 pinches ground; 2 Tbsps (two turns around the pan) extra-virgin olive oil; 118 milliliters (a couple of handfuls) grated Parmigiano, plus extra, for sprinkling; 1 handful Italian parsley leaves, chopped; 473 milliliters part skim ricotta; 9 servings A few grinds black pepper; 1 teaspoons crushed red pepper flakes; 567 grams refrigerated pizza dough; 4 servings Salt and pepper; 473 milliliters shredded mozzarella; 283 grams package frozen chopped spinach, defrosted and squeezed dry

Spinach Artichoke Calzones might be just the main course you are searching for. This recipe covers 45% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 49g of protein, 48g of fat, and a total of 1015 calories. This recipe serves 4. From preparation to the plate, this recipe takes about 31 minutes. A mixture of seasoning, canned tomatoes, pizza dough, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Preheat oven to 425 degrees F.

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Oven

Combine first 7 ingredients in a bowl.

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Bowl

Roll each pizza dough out on a cookie sheet, and halve each cross-wise.

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Pizza Dough

Roll

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Baking Sheet

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.

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Mozzarella

Spread

Dough

Tie strips of dough scraps in knots, brush with garlic oil and sprinkle with grated cheese.

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Garlic Oil

Cheese

Dough

Bake knots with calzones.

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Oven

If your dough tears, remove a little of the filling and repair. Repeat the process, spacing the calzones evenly on baking sheet.

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Dough

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Baking Sheet

Bake the calzones for 12 to 15 minutes or until golden brown all over.

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Oven

Serve calzones with warm tomato or pizza sauce for dunking.

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Pizza Sauce

Tomato

Cook's Note: Freeze any remaining filling in a small plastic container and use it to stuff a chicken breast on another day.

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Chicken Breast

Add olive oil to medium saucepan over moderate heat.

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Olive Oil

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Sauce Pan

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.

Ingredients you will need

Italian Seasoning

Crushed Tomatoes

Olive Oil

Parsley

Garlic

Pepper

Sauce

Salt

Serve.

Equipment

Ingredients

Servings:

425grams

quartered artichoke hearts, drained and coarsely chopped 907grams

chunky style crushed tomatoes 2cloves

garlic, finely chopped 3cloves

garlic crushed 1

Garlic oil or 2 cloves chopped and heated in 1/2 cup extra-virgin olive oil)1teaspoon

Italian dried seasoning 0teaspoons

nutmeg, freshly grated or 3 pinches ground 2Tbsps

(two turns around the pan) extra-virgin olive oil 118milliliters

(a couple of handfuls) grated Parmigiano, plus extra, for sprinkling 1handful

Italian parsley leaves, chopped 473milliliters

part skim ricotta 9servings

A few grinds black pepper 1teaspoons

crushed red pepper flakes 567grams

refrigerated pizza dough 4servings

Salt and pepper 473milliliters

shredded mozzarella 283grams

package frozen chopped spinach, defrosted and squeezed dry

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. 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 Tenuta di Nozzole Chianti Classico Riserva ( half-bottle) with a 5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.