Spinach Artichoke Calzones

READY IN: 30mins
Recipe by spatchcock

These look wonderful! I just HAD to post it....I would probably make my own crust instead of using refrigerated dough (my own preference). From Rachel Ray.

Top Review by childerz

I love this recipe! I found it online and have using it for quite some time with a few variations. Arugula works quite well as a substitute for spinach, and I've also tried adding some chopped sun dried tomatoes and pepperoni. I usually serve with a spicy marinara sauce.

Ingredients Nutrition


  1. Preheat oven to 425 degrees F.
  2. Combine first 7 ingredients in a bowl.
  3. Roll each pizza dough out on a cookie sheet, and halve each cross-wise.
  4. Spread 1/2 cup mozzarella and up to 1/4 of filling on each rectangle.
  5. 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.
  6. 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.
  7. Tie strips of dough scraps in knots, brush with garlic oil and sprinkle with grated cheese.
  8. Bake knots with calzones.
  9. If your dough tears, remove a little of the filling and repair.
  10. Repeat the process, spacing the calzones evenly on baking sheet.
  11. Bake the calzones for 12 to 15 minutes or until golden brown all over.
  12. Serve calzones with warm tomato or pizza sauce for dunking.
  13. Freeze any remaining filling in a small plastic container and use it to stuff a chicken breast on another day.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a