Spinach Artichoke Calzones

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Crazy for Calzones

Rated: 4 stars out of 5Rate itRead users' reviews (36)

RECIPE
COMMENTS & REVIEWS(36)

Cook Time:
15 min
Level:
Intermediate
Yield:
4 calzones

Times:

Prep: 15 min
Inactive Prep: 1 min
Cook: 15 min
Total:: 31 min

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Ingredients

2 cups part skim ricotta
1/4 teaspoon nutmeg, freshly grated or a few pinches ground
A few grinds black pepper
1/2 cup (a couple of handfuls) grated Parmigiano, plus extra, for sprinkling
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
1 (15-ounce) can quartered artichoke hearts, drained and coarsely chopped
2 cloves garlic, finely chopped
2 (10-ounce) tubes refrigerated pizza dough
2 cups shredded mozzarella
Garlic oil (1 or 2 cloves chopped and heated in 1/2 cup extra-virgin olive oil)
2 cups tomato sauce, marinara or pizza sauce, for dipping or Five Minute Spicy Marinara, recipe follows

Directions

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.

Cook's Note: Freeze any remaining filling in a small plastic container and use it to stuff a chicken breast on another day.

Five Minute Spicy Marinara:

2 tablespoons (two turns around the pan) extra-virgin olive oil
3 cloves garlic crushed
1/2 teaspoon crushed red pepper flakes
1 (32 ounce) can chunky style crushed tomatoes
Salt and pepper
1 teaspoon Italian dried seasoning
1 handful Italian parsley leaves, chopped

Add olive oil to medium saucepan over moderate heat. Add garlic and crushed pepper to the heated olive oil; when pepper snaps and garlic sizzles, stir in crushed tomatoes. Season sauce with salt, pepper, and Italian seasoning. Cook for five minutes and stir in parsley. Serve.

Yield: 4 servings

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Comments & Reviews

recipe Spinach Artichoke Calzones
Lisa Lisle, IL 01-15-2009
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Yummy and Filling, could use slight tweaks
Rated: 5 stars out of 5

This meal was awesome and unlike anything I've ever made before. The calzones turned out very well and everyone in my family... enjoyed them. The spinach-artichoke filling was pretty mild...I really liked it, but it probably would have been better with more salt or some sauteed onions. I also thought that adding some chicken to the recipe with perhaps one of Rachael's pestos would make it fantastic. And definitely make the 5 minute spicy marinara to go along with it! An overall hit but next time I'm going to experiment with some tweaking. And I suggest making the filling ahead of time, it makes preparation a breeze!Read more
recipe Spinach Artichoke Calzones
Lily Beaumont, CA 01-02-2008
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great for the whole family
Rated: 5 stars out of 5

These calzones are great! They are fast and easy to make. My kids were even able to get involved and help. They are delicous... and satisfying. My whole family loved them. Also a good way to get your kids to eat their vegis.Read more
recipe Spinach Artichoke Calzones
Megan Rancho Cucamonga, CA 11-30-2007
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awesome when tweaked a little
Rated: 5 stars out of 5

I love this recipe! So good, but I tweaked it up a little... I added 1/2 a cup of feta and took out 1/2 a cup of the... ricotta, as well as tripled the amount of parm (I used a bulk chunk and grated my own). I also cooked the spinach, artichoke hearts and garlic with olive oil (EVOO) and chopped onions in a frying pan the day before and cooled it overnight. I greased the cookie sheets with EVOO and used a BBQ brush to paint the top of the calzones with EVOO before baking to make them a bit crispier. So good, and the crispiness stays for a day or two for leftovers. I wholeheartedly (and wholestomachly) reccomend this recipe. Plus, when you prepare the filling the night before it takes no time to make the calzones the next night.Read more
recipe Spinach Artichoke Calzones
jay naperville, IL 11-29-2007
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Yep, yummy!
Rated: 5 stars out of 5

I reviewed previous reviews and added a little more garlic and salted the spinach a little. I added some left over pizza... sauce too. It was excellent and very close to how I make veggie lasagna. Adding a little canadian bacon would be my unltimate.Read more
recipe Spinach Artichoke Calzones
Lacey Elmendorf AFB, AK 06-21-2007
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spinach artichoke calzones
Rated: 4 stars out of 5

very good, and pretty easy to make... i like the idea of freezing the leftover filling to use for other things (thanks,... rach!), which i plan to doRead more
recipe Spinach Artichoke Calzones
Anonymous 05-10-2007
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pretty good.
Rated: 4 stars out of 5

I thought it was quite good. The chz was nice and creamy.