Spinach Artichoke Calzones |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
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. Ingredients:
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) can quartered 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 |
Directions:
1. Preheat oven to 425 degrees F.
2. Combine first 7 ingredients in a bowl.
3. Roll each pizza dough out on a cookie sheet, and halve each cross-wise.
4. Spread 1/2 cup mozzarella and up to 1/4 of filling on each rectangle.
5. 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.
6. 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.
7. Tie strips of dough scraps in knots, brush with garlic oil and sprinkle with grated cheese.
8. Bake knots with calzones.
9. If your dough tears, remove a little of the filling and repair.
10. Repeat the process, spacing the calzones evenly on baking sheet.
11. Bake the calzones for 12 to 15 minutes or until golden brown all over.
12. Serve calzones with warm tomato or pizza sauce for dunking.
13. Freeze any remaining filling in a small plastic container and use it to stuff a chicken breast on another day.
|
|