Your pizza night is about to be transformed.
Do you see that yummy spinach falling out of a freshly baked calzone? Look close, you will see artichokes as well.
Yep, you guessed it! I took everyone’s favorite dip and turned it into the filling of a calzone. Prepare for your pizza night to be revolutionized!
I mean come on, even people who HATE spinach (yes, they are crazy and I married one!) most often can be caught hand in the rich and cheesy dip. For those people who still turn up their nose at the dip–cover it with bread dough and dip in marinara and you have a winner!
Spinach Artichoke Calzone
This is not quite the same as stuffing your beloved dip into bread dough. Nope, that would probably be a bit too rich to eat much of. Imagine all that sour cream or mayonnaise–too much of a good thing?!
So I started with what nearly every calzone starts with, ricotta cheese.
And to that ricotta, I added defrosted chopped spinach, chopped artichokes, and cheese.
Dip this calzone into homemade marinara sauce (or your favorite store brand) and you will be whisked away into culinary heaven.
- Make homemade bread dough. I used my recipe for the dough I used in my Garlic bread. Feel free to use your favorite one pound bread dough recipe or defrost a loaf of frozen bread dough.
- Make the filling for the calzone.
- Preheat your oven to 450 degrees.
- Divide the dough into 4 portions. And roll into 1/4 inch thick rounds.
- Top each round with 1/2 cup filling on half the round.
- Fold the dough over and seal together by crimping with your fingers or a fork.
- Brush each calzone with an egg wash (or olive oil) and sprinkle with seasons. Make 3 slits on top of calzone to allow steam to escape while baking.
- Resist to bite into immediately and allow to cool.
Go get a napkin and wipe the drool off your face.
- 1 pound bread dough
- 16 oz ricotta cheese
- ¼ cup feta cheese
- ¼ cup fresh Parmesan cheese, grated
- ¼ cup mozzarella cheese, shredded
- 1 cup defrosted, chopped spinach
- 1 cup defrosted, chopped artichokes (or canned artichokes)
- 1 teaspoon garlic
- ¼ teaspoon crushed red pepper flakes (optional)
- 1 egg for an egg wash
- 1 teaspoon dried oregano
- Marinara for serving
- Preheat oven to 450 degrees.
- Mix together the ricotta, cheeses, spinach, artichokes, garlic, and crushed red pepper flakes.
- Divide dough into 4 equal portions and roll out into ¼ inch thick rounds.
- Place about ⅓- 1/2 cup of mixture onto 1 half of each round, leaving a ¼ inch border.
- Fold the dough over and seal by crimping with your hands or fork.
- Mix the egg with a splash of water and brush over each calzone. Sprinkle with oregano and more Parmesan cheese if desired.
- Cut 3 slits on top of each calzone.
- Bake for 18-20 minutes until crust is golden brown.
- Allow to cool and cut into half to serve along side marinara sauce.