Spinach Artichoke Calzones Recipe - Cooking Index
Spinach Artichoke Calzones Recipe - Cooking Index
| 2 cups | 474ml | Part skim ricotta |
| 1/4 teaspoon | 1.3ml | Freshly-grated nutmeg |
| = (or a few pinches ground nutmeg) | ||
| A few grinds black pepper | ||
| 1/2 cup | 118ml | Grated Parmigiano - plus extra, |
| For sprinkling | ||
| 1 | Frozen chopped spinach - (10 oz) - defrosted, and | |
| Squeezed dry | ||
| 1 | Quartered artichoke hearts - (15 oz) - drained, and | |
| Coarsely chopped | ||
| 2 | Garlic cloves - finely chopped | |
| 2 | Tubes refrigerated pizza dough - (10 oz ea | |
| 2 cups | 474ml | Shredded mozzarella |
| Garlic oil - as needed | ||
| = (1 or 2 cloves chopped and heated in | ||
| 1/2 cup extra-virgin olive oil) | ||
| 2 cups | 474ml | Five Minute Spicy Marinara - (see recipe) |
| = (or tomato sauce or pizza sauce) - for dipping |
Preheat oven to 425 degrees. 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 Five Minute Spicy Marinara or tomato or pizza sauce for dunking.
This recipe yields 4 calzones.
Cook's Note: Freeze any remaining filling in a small plastic container and use it to stuff a chicken breast on another day.
Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1A23) - from the TV FOOD NETWORK
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