Anders Bandt

Spinach and Artichoke Calzones

← Pizza

Ingredients

  • About xxx ounces of pizza dough
  • 4 oz. cream cheese
  • 4 oz. full-fat ricotta cheese
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated parmesan cheese
  • 2 cloves garlic, minced
  • 5 oz. frozen spinach, defrosted and squeezed dry (see notes)
  • 6 oz. marinated artichoke hearts, chopped
  • 4 tablespoon unsalted butter
  • ½ teaspoon garlic powder
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon salt

Instructions

  • Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
  • In a large bowl, mix together the cream cheese, ricotta, shredded mozzarella, and parmesan with a rubber spatula or sturdy spoon. It's okay if there's still some chunks, but it will be best if it's completely mixed together.
  • Add the minced garlic, defrosted and dried spinach, and chopped artichokes. Mix together until thoroughly combined. Set aside.
  • On a clean work surface dusted heavily with flour, split your pizza dough into four pieces. (You can also split into six or eight pieces and make smaller calzones). Either use a rolling pin to roll the pieces out into circles, about 10 inches in diameter and ¼-inch thick, OR use your hands to gently press/pull the dough into the desired shape.
  • Add about ⅓ cup of filling to each circle. Use a smaller amount for smaller calzones.
  • Fold the calzone in half to form a half circle. Use your figners to press the ends together to seal – I like to pinch/fold the dough to create a crimped edge. If the dough is not sticking together, wet your finger with a little bit of water and run it along the edge of the dough before pressing together.
  • Transfer the calzones to the parchment-lined baking sheet. You want the calzones to be about 2 inches apart, so you may need to use two baking sheets depending on how large your calzones are.
  • In a microwave safe bowl, melt the butter. Stir in the garlic powder, Italian seasoning, and salt. Use a pastry brush to brush the mixture onto the tops of all the calzones. If you don't have a brush, you can use a spoon to drizzle the butter on top and use the back of the spoon to spread around to coat the dough.
  • Using a sharp knife, score the calzones. To do this, cut three small slits (about 1-2 inches) in the dough on the tops of the calzones. This will allow the steam to escape from the inside as they cook.
  • Bake the calzones for 20-25 minutes, until deeply golden brown and the bottoms are not soft or soggy.

  • Let cool for about 5 minutes before serving. If you made the large calzones, I recommend cutting in half so they are easier to eat. Serve with warm marinara or ranch for dipping.

  • Notes

  • Make sure to squeeze the spinach dry with some paper towels after it’s defrosted. This will make sure it doesn’t add too much moisture to the filling.