Spinach Artichoke Calzones Recipe
Ingredients
| Ricotta Cheese - 2 cups, low-moisture part-skim | ||
| Nutmeg - 1/4 teaspoon freshly grated or a few pinches ground | ||
| Black Pepper - A few grinds freshly ground | ||
| Parmigiano reggiano cheese | 1/2 Cup (16 tbs), grated | |
| Spinach package | 1 , Defrosted | |
| Artichoke hearts | 1 Can (10oz), quartered | |
| Garlic | 2 Clove (5gm) | |
| Pizza Dough - 2 tubes prepared, refrigerated (10 ounces each) | ||
| Mozzarella cheese | 2 Cup (16 tbs), shredded | |
| Marinara or pizza sauce - 2 cups tomato, , warmed, for dipping | ||
Directions
GETTING READY
1) Preheat oven to 425°F.
MAKING
2) In a bowl, add first 7 ingredients to prepare the filling.
3) Roll two tubes of pizza dough on 2 separate nonstick cookie sheets.
4) Halve the dough.
5) Spread 1/2 cup mozzarella and 1/4 of filling on each rectangle.
6) Just work on half of the surface of each rectangle of dough.
7) Fold the dough over top of filling and pinch the edges to seal firmly.
8) Mound filling into a half-moon shape, fold dough over top, and trim edges following the rounded shape.
9) Seal the sides by pinching with fingers.
10) In case of tear take a little of filling and repair.
11) Repeat the process and arrange calzones on baking sheet and bake 12 to 15 minutes until golden brown.
SERVING
12) Serve warm.
1) Preheat oven to 425°F.
MAKING
2) In a bowl, add first 7 ingredients to prepare the filling.
3) Roll two tubes of pizza dough on 2 separate nonstick cookie sheets.
4) Halve the dough.
5) Spread 1/2 cup mozzarella and 1/4 of filling on each rectangle.
6) Just work on half of the surface of each rectangle of dough.
7) Fold the dough over top of filling and pinch the edges to seal firmly.
8) Mound filling into a half-moon shape, fold dough over top, and trim edges following the rounded shape.
9) Seal the sides by pinching with fingers.
10) In case of tear take a little of filling and repair.
11) Repeat the process and arrange calzones on baking sheet and bake 12 to 15 minutes until golden brown.
SERVING
12) Serve warm.
Chef
