Spinach Artichoke Calzones

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

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

Recipe

• 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.