Monster Snack: Open-Faced Calzones with Spinach and Artichokes

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: 30-Minute Creature Feature

Rated: 4 stars out of 5Rate itRead users' reviews (48)

RECIPE
COMMENTS & REVIEWS(48)

Cook Time:
9 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 9 min
Total:: 19 min

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Ingredients

1 box chopped spinach, 10 ounces
1 loaf ciabatta bread, (flat, rectangular or oval shaped Italian bread, 12 to 14 inches long and 8 inches wide – substitute focaccia loaf if ciabatta is not available to you)
Extra-virgin olive oil, for drizzling
2 cups ricotta cheese
2 cloves garlic, chopped
3 tablespoons chopped flat-leaf parsley, a handful
1/4 cup grated Parmigiano or Reggiano, a generous handful
1 can artichokes, drained and sliced
Salt and pepper
2 cups shredded mozzarella or Italian cheese blend available on dairy aisle in sacks
The Big Dipper: Simple Marinara Dipping Sauce, recipe follows, optional

Directions

Preheat oven to 400 degrees F.

Defrost spinach 6 minutes on high and wring the spinach dry in a kitchen towel.

Crust bread in oven for 5 or 6 minutes. Remove and split bread in half from end to end as if it were a large sandwich roll.

Turn broiler on. If your broiler is too small to place ciabatta breads under it, you can melt the cheese in oven as well, see below, it simply browns faster under broiler.

Drizzle hot bread with extra-virgin olive oil. Mix ricotta, garlic, parsley and grated cheese. Spread the mixture evenly over the bread halves then dot with the defrosted chopped spinach. Evenly distribute the sliced artichokes, season the breads with salt and pepper and top with an even layer mozzarella cheese. Melt and brown the cheese under the broiler 3 minutes, 1 rack down from the top of the oven. If you are using the oven rather than broiler, the cheese will take 6 or 7 minutes to brown. Cut into bread into wedges and serve. If desired, serve with Dipping Sauce.

The Big Dipper: Simple Marinara Dipping Sauce:

1 tablespoon extra-virgin olive oil
3 cloves garlic, finely chopped
1 teaspoon hot red pepper flakes
1 tablespoon anchovy paste, optional but recommended
1 tablespoon chopped flat-leaf parsley
1 (15-ounce) can crushed tomatoes
Salt and pepper

Heat a small pot over medium heat. Add extra-virgin olive oil, garlic, pepper flakes and anchovy paste. Cook 2 minutes. Add parsley, tomatoes, salt and pepper. Stir sauce, bring to a bubble and simmer 5 minutes over low heat then place in small bowl and serve.

Yield: 2 cups

Prep Time: 2 minutes

Cook Time: 7 minutes

Inactive Prep Time:

Ease of preparation: easy

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Monster Snack: Open-Faced Calzones with Spinach and Artichokes

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Comments & Reviews

recipe Monster Snack: Open-Faced Calzones with Spinach and Artichokes
Kristin Chandler, AZ 06-22-2008
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Disappointed :(
Rated: 1 stars out of 5

I was really excited to make this because I love spinach and artichokes, but it didn't taste like I expected it to. If you... decide to make this recipe, don't use as much ricotta cheese as this recipe suggests. It's way too much! It came out looking beautiful but it wasn't as good as it looked.Read more
recipe Monster Snack: Open-Faced Calzones with Spinach and Artichokes
Kim Williamston, SC 06-16-2008
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Great w/some tweeking....
Rated: 4 stars out of 5

I thought looking at the recipe that it might be a little bland as some other reviewers also mentioned. I mixed the... artichokes in with the ricotta mixture and also added some sun-dried tomatoes, roasted red peppers and some fresh basil. I used fresh spinach and just layered it on top of the ricotta mixture. I also put some pepperoni on it for the kids' sake. I think the key is to season it well with what you like....s&p, herbs etc. It was a hit, even with a very picky eater in the house.Read more
recipe Monster Snack: Open-Faced Calzones with Spinach and Artichokes
Anonymous 06-10-2008
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Ricotta became gamey
Rated: 1 stars out of 5

This was the first Rachel dish I ever made, and I was disappointed. The concept is good (although I would call it Ricotta... Ciabatta, rather than a open-faced calzone) but the execution was all wrong. Rachel said that her mom remembered them taking hot ciabatta out of the oven, slicing them open, drizzling them with oil and slathering them with ciabatta. Stick to that, maybe adding salt and pepper or some parmesan. Don't put it back in the oven. It makes the ricotta gamey. The longer you toast it, the gamier it gets. Definitely leave off the tasteless artichokes and spinach. Rachel, stick with what your mom said.Read more
recipe Monster Snack: Open-Faced Calzones with Spinach and Artichokes
Anonymous 06-10-2008
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A Crowd Pleaser!
Rated: 5 stars out of 5

This is a very simple dish that can be served as a great appetizer, or a meal. Lot's of great flavor! The only drawback... is some of the directions, (no measurement on artichokes, & don't mix mozzarella with the ricotta), apparently there is a difference between grated and shredded cheese. It still turns out wonderful however you put it together.Read more
recipe Monster Snack: Open-Faced Calzones with Spinach and Artichokes
Anonymous 02-12-2008
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Great Appetizer
Rated: 5 stars out of 5

I always make this appetizer for friends and they LOVE it! Delicious
recipe Monster Snack: Open-Faced Calzones with Spinach and Artichokes
Anonymous 11-16-2007
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A Great Replacement for Friday Night Pizza!
Rated: 5 stars out of 5

This is replacing our usual "Friday Night Pizza"! It's a terrific, healthy alternative. Made it exactly according to... directions, with two exceptions: 1.) Had to use a different type of bread, since the grocer sent over the wrong kind, and 2.) Used fat-free rigotta. It was still wonderful! The sauce is one we'll be using again and again, and the ricotta mixture was yummy. In response to the complaints of the cheese mix being bland, remember that her recipes always include salt and pepper *to taste*... If it tastes bland to you, you might want to add in a little more of each. Also, I always use the fresh-grated cheeses (available in the plastic "tubs"); the difference between them and the boxed/canned types are incredible. It does cost a bit more, but the cheese is so much more flavorful we use a lot less than we would otherwise. I switched to fat free ricotta, since my DH is on a diet, and found that calories per serving went down by 100 caloies per serving... A nice trade-off with little effect on the taste. As an alternative to forming a deep, personal relationship with our pizza delivery guy, this is 'way cheaper, 'way healthier, faster, and tastes better. Give it a try!Read more