Prep 15 mins
Cook 15 mins
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.
- 2 cups part-skim ricotta cheese
- 1⁄4 teaspoon nutmeg, freshly grated or a few pinches ground
- black pepper (A few grinds)
- 1⁄2 cup grated parmigiano, plus extra,for sprinkling (a couple of handfuls)
- 1 (10 ounce) package frozen chopped spinach, defrosted and squeezed dry
- 1 (15 ounce) canquartered artichoke hearts, drained and coarsely chopped
- 2 cloves garlic, finely chopped
- 2 (10 ounce) cans prepared pizza crust
- 2 cups shredded mozzarella cheese
- 1 -2 clove garlic, chopped and heated in
- 1⁄2 cup extra virgin olive oil
- 2 cups tomato sauce or 2 cups marinara sauce or 2 cups pizza sauce, for dipping
- 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.
- 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 tomato or pizza sauce for dunking.
- Freeze any remaining filling in a small plastic container and use it to stuff a chicken breast on another day.
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.