Spinach Artichoke Calzones

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  • Level: Easy
  • Total: 3 hr 40 min (includes rising time)
  • Active: 35 min
  • Yield: 12 calzones (6 to 12 servings)
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Nonstick cooking spray, for the baking sheet and plastic wrap

12 frozen unbaked dinner rolls 

One 10-ounce box frozen chopped spinach, thawed 

1 cup chopped drained canned artichoke quarters 

1 cup shredded low-moisture mozzarella

1 cup whole-milk ricotta

1/4 cup grated Parmesan

1/4 cup heavy cream 

Freshly ground black pepper

All-purpose flour, for dusting 

Warm marinara sauce, for dipping 

Serving suggestion: salad


  1. 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.
  2. 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.
  3. Preheat the oven to 400 degrees F.
  4. 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.
  5. Arrange the calzones on 2 baking sheets lined with parchment paper. Bake until golden brown, 10 to 13 minutes.
  6. Serve the calzones with the warmed marinara sauce for dipping, and a salad.
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