I’ve been looking for some good vegetarian recipes lately in order to help cut down on our grocery bill. When I came across this recipe on one of my favorite sites, Annie’s Eats, I knew right away it would be one I’d like! I was on the fence whether Kevin would or not… but figured I’d give it a try anyway and cross my fingers he would! The filling is similar to one in lasagna in the way it combines, ricotta, mozzarella and egg. Surprisingly, isn’t overly spinach-tasting, even though spinach makes up almost the entire filling and even my husband agreed. I added artichoke hearts to 1. up the veggie content and 2. add a contrast to the spinach. We split one calzone and had salad as a side and it was surprisingly very filling! When we normally make pizza with same 1 lb. of dough, we eat the whole thing, but this left us one calzone to have the following night. We’ll be making this one again for sure. Kevin scarfed his down in minutes and although there was a mention of sausage making it even better, I know we’ll make this spinach and artichoke version many times in the future. This one’s definitely going in my recipe box and I hope it goes in yours too!
- lb. pizza dough
- 1 (10 ounce) frozen spinach, defrosted and squeezed dry
- ½ cup marinated artichoke heart quarters
- 1 cup ricotta cheese (I used low fat)
- 1 cup mozzarella cheese
- 2 Tbs. shredded or grated Parmesan cheese
- 1 egg yolk
- 1 tsp. Italian seasoning
- ¼ tsp. crushed red pepper flakes
- cornmeal, for dusting the baking sheet
- pizza sauce, for serving
- Pre-heat your oven to 500 degrees. Spray a large cookie sheet with cooking spray and toss on a little cornmeal - couple teaspoons, just to give a little extra texture and help keep the dough from sticking to the pan
- Prepare the filling by combining the spinach through crushed red pepper flakes and set aside. **Make sure your spinach is really squeezed out well so there is no extra water to make your calzone soggy!
- Split your pizza dough into two portions. Roll each into a 10-12 inch circle, so the dough is thin, but not too thin to hold the filling
- Spread half of the filling over half of each dough round, leaving 1 inch between the filling and edge
- Fold the side of dough with no filling, over the side with the filling. Pinch the seam to seal and then fold the edge slightly over itself to really seal the filling in.
- Carefully pick up the calzones one by one and move them to the prepared cookie sheet. With a sharp knife, make 3-4 slashes across the top, to help steam escape.
- Bake about 15 minutes, until golden brown. Rotate baking sheet after 7 minutes. Serve with a side of pizza sauce.