Spinach and Artichoke Calzones
The recipe and photography for this post was provided by Carolyn Hodges of The Dinner Shift.
A spin on a delicious dip combo, these Spinach and Artichoke Calzones are satisfying and full of flavor but not overly rich. Using a little prepared Alfredo sauce is a not-so-secret trick to achieving a creamy, flavorful filling without a lot of ingredients. My kids love these calzones almost as much as they love the classic cheese and pepperoni variety. They’re weeknight-friendly – ready in about 30 minutes – and make dinner feel festive and fun. Serve them simply with a side salad or cut up vegetables.
Because I’m all about the shortcuts these days, I picked up some pre-made pizza dough (we love Papa Sal’s Wheat Dough) from Heinen’s refrigerated case. This dough is easy to work with and so soft! Feel free to swap in your favorite homemade pizza dough. I also suggest using frozen spinach because it takes quite a bit of fresh spinach to make 1 cup cooked. Look for Heinen’s Chopped Spinach near the other bagged vegetables in the freezer case.
Spinach and Artichoke Calzones
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Serves 4
Ingredients
- 1 lb. Papa Sal’s Wheat Pizza Dough (or homemade)
- 2 ½ cups Heinen’s frozen Chopped Spinach (about half of a 16 oz. bag)
- 1 cup Heinen’s Marinated Artichoke Hearts, drained and chopped
- ½ cup prepared Alfredo sauce (Recommended: Mid’s)
- 1 ½ cups shredded mozzarella cheese
- 2 tsp. olive oil
- 2 tsp. grated Parmesan cheese
Instructions
- Remove pizza dough from fridge about 30 minutes prior to cooking. Preheat oven to 425°F.
- Thaw spinach in the microwave then wrap it in a clean dish towel or paper towels and squeeze out as much liquid as possible. You will have about a cup of cooked spinach after squeezing dry.
- Combine spinach, artichoke hearts, Alfredo sauce and mozzarella cheese in a mixing bowl; set aside.
- Divide dough into 4 equal pieces. On a floured surface, roll dough into 4 8-inch rounds. Spoon about 1 ½ cups of the spinach mixture onto one half of each dough round. Fold over and top with the other side. Using a “fold-and-crimp” method or a fork, seal the edges of each calzone tightly. Transfer to a baking sheet lined with parchment paper.
- Brush the tops of the calzones with olive oil and sprinkle each with Parmesan cheese. Cut 2-3 ½-inch slits in the top of each calzone. Bake in preheated oven for 14-16 minutes, or until golden brown.
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Spinach and Artichoke Calzones
