Recipe courtesy of Ree Drummond
Spinach Artichoke Calzones
Getting reviews...
- Level: Easy
- Total: 3 hr 40 min (includes rising time)
- Active: 35 min
- Yield: 12 calzones (6 to 12 servings)
- Level: Easy
- Total: 3 hr 40 min (includes rising time)
- Active: 35 min
- Yield: 12 calzones (6 to 12 servings)
Ingredients
Directions
- Coat a baking sheet and some plastic wrap with the cooking spray. Place the rolls on the baking sheet and cover with the plastic wrap. Let thaw and rise for 2 to 3 hours.
- Meanwhile, make the filling: Place the spinach in a kitchen towel and wring dry. Put in a large bowl, separating any clumps. Add the artichokes, mozzarella, ricotta, Parmesan and heavy cream and stir until combined. Season with pepper.
- Preheat the oven to 400 degrees F.
- Roll out each dinner roll on a lightly floured surface into a 5-inch round. Spoon 1/4 cup of the filling on half of each dough round. Dampen the edges of the rounds with water, then fold the dough over the filling to enclose, pressing the edges to seal.
- Arrange the calzones on 2 baking sheets lined with parchment paper. Bake until golden brown, 10 to 13 minutes.
- Serve the calzones with the warmed marinara sauce for dipping, and a salad.
Looking for Something Else?
Related Pages
- How to Make Calzones
- Three Cheese and Artichoke Calzones Recipe
- Spinach Artichoke Dip Recipe
- Mediterranean Artichoke Dip Recipe
- White Spinach-Artichoke Lasagna Recipe
- Spinach Phyllo Hand Pie Recipe
- Spinach Artichoke Chicken Recipe
- Chicken Spinach Artichoke Lasagnas Recipe
- Chicken Artichoke Bread Bombs Recipe