Prep 30 mins
Cook 15 mins
Taken from 30 minutes meals on the Food Network. Makes 4 calzones, but half a calzone is usually enough for 1.
- 2 cups skim milk ricotta cheese
- 1⁄4 teaspoon nutmeg
- 1⁄2 cup parmesan cheese
- 1 (10 ounce) package frozen chopped spinach
- 1 (15 ounce) canquartered artichoke hearts
- 2 garlic cloves
- 2 (10 ounce) cansof refrigerated pizza dough
- 2 cups shredded part-skim mozzarella cheese
- 2 cups tomato sauce
- Preheat oven to 425 degrees F.
- 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. If your dough tears, remove a little of the filling and repair.
- Bake the calzones for 12 to 15 minutes or until golden brown all over.
- Serve calzones with warm tomato or pizza sauce for dunking.
We skipped going to the pizza parlor tonight, so I made these instead.....what a homemade treat! I'd leave out the nutmeg next time and probably try to add a little more mozzerlla cheese in each. We really enjoyed them and they were like what what we buy out, but less fattening! Thanks for a neat recipe.
very very tasty!!! i rolled out rhodes rolls from the refrigerated section of the store for crust.
The filling was very tasty! The only thing I did differently was I rolled out my dough and made several smaller ones. Thanks for sharing this recipe!