Spinach & Artichoke Calzones

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CalzonesSometimes when I make a “need to make” list, I actually cross things off quickly! No, I haven’t made that yummy Sharing Bread, the Date Spice Loaf, the Crumpets… or even the Crème brûlée ice cream – but I did make an effort. We sought out some ascorbic acid for the Sharing Bread, but no luck. Well, some luck- but we weren’t willing to spend $10 at Whole Foods for one bread ingredient. Maybe some other time.

What we did get to, was the Spinach & Artichoke Calzones. Yet another recipe from a fellow blogger.  We’d wanted to make calzones for awhile, but were never properly inspired. When I saw her blog post, I knew it was time. And mmmMmm, what a yummy time it was.

Recipe:

Spinach & Artichoke Calzones

Ingredients:

  • 2 C ricotta cheese (I use part skim)
  • pinch nutmeg
  • black pepper
  • 1/2 C Parmagiano Reggiano (blasphamy, I know – but we used the cheap parmesan for this one… it tasted fine)
  • 1 package frozen chopped spinach, defrosted and squeezed dry
  • 1 can artichoke hearts
  • 4 cloves garlic, minced (the original recipe called for 2…)
  • 1 large dough – we made a whole wheat pizza dough with the bread maker. As the original blogger pointed out, however – you can pick one up at your local pizzeria, most will sell it to you even if they don’t have a case showing that they do.
  • 2 cups mozzarella cheese, shredded (we used part skim)
  • tomato sauce for dipping.

Instructions:

  1. Preheat your oven to 425°F.
  2. In a large bowl, mix the ricotta, nutmeg and black pepper, spinach, and minced garlic.
  3. Dice the artichoke hearts and mix into the ricotta mixture.
  4. Divide your dough into quarters and roll out each into a circle about 8-10″ in diameter. Don’t let the dough get too thin, it may break.
  5. Cover half the dough with your ricotta mixture.
  6. Top that with the mozzarella and parmesan (or good stuff, if you have it).
  7. Fold over the top, and pinch along the sides to close it. Make sure there is no potential for leaks!
  8. Calzones

  9. Bake for 12-15 minutes or until golden brown.

A really tasty calzone! They came out beautifully. Oozy cheese and a lot of nice flavours.

Calzones

A few of our notes:

  • First of all, we left out the parmesan completely when we baked it. It does make a difference. We ended up serving the parmesan on the side to dip the calzone bites into, along with tomato sauce.
  • Next time, I think we’ll divide this into 6 portions instead of 4. The calzones were *huge*, and a smaller one would’ve been plenty for me – and then Adam could’ve probably just have eaten two.
  • We only baked two of the four – and wrapped the other two in plastic wrap to freeze. I think it’ll make a great quick and easy (and cheap!) dinner in the next week or two when we’re not inspired to cook.
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