Sometimes 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.
Spinach & Artichoke Calzones
- 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.
- Preheat your oven to 425°F.
- In a large bowl, mix the ricotta, nutmeg and black pepper, spinach, and minced garlic.
- Dice the artichoke hearts and mix into the ricotta mixture.
- 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.
- Cover half the dough with your ricotta mixture.
- Top that with the mozzarella and parmesan (or good stuff, if you have it).
- Fold over the top, and pinch along the sides to close it. Make sure there is no potential for leaks!
- 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.
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.