![](https://www.pinterest.com/pin/create/button/?url=https://blythesblog.com/recipe/spinach-artichoke-calzones/&media=https://blythesblog.com/wp-content/uploads/2015/07/calzone-3.jpg&description=Make inside out pizza for dinner tonight. A calzone; Italian, "stocking" or "trouser") is a turnover or Folded Pizza that originates from Italy. It is shaped like a semicircle, made of dough folded over and filled with ingredients common to pizza. The typical calzone is stuffed with tomato and mozzarella, and may include other ingredients usually associated with pizza toppings. I added some grated Parmesan to the top.... data-pin-do=)
Spinach Artichoke Calzones
July 27, 2015
Make inside out pizza for dinner tonight. A calzone; Italian, "stocking" or "trouser") is a turnover or Folded Pizza that originates from Italy. It is shaped like a semicircle, made of dough folded over and filled with ingredients common to pizza. The typical calzone is stuffed with tomato and mozzarella, and may include other ingredients usually associated with pizza toppings. I added some grated Parmesan to the top....
- Prep: 20 mins
- Cook: 15 mins
- Yields: 4 Servings
Ingredients
¼ tsp nutmeg, freshly grated or a few pinches ground
½ cup (a couple of handfuls) grated Parmigiano, plus extra, for sprinkling
10 oz package frozen chopped spinach, defrosted and squeezed dry
15 oz can quartered artichoke hearts, drained and coarsely chopped
2 cloves garlic, finely chopped
2 x 16 oz pkgs refrigerated pizza dough
Garlic oil (1 or 2 cloves chopped and heated in ½ cup extra-virgin olive oil)
Directions
1Preheat oven to 425˚ F.
2Combine first 7 ingredients in a bowl. Roll each pizza dough out on a cookie sheet, and halve each cross-wise. Spread 1/2 cup mozzarella and up to 1/4 of filling on each rectangle. 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. 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.
3Tie strips of dough scraps in knots, brush with garlic oil and sprinkle with grated cheese. Bake knots with calzones.
4If your dough tears, remove a little of the filling and repair. Repeat the process, spacing the calzones evenly on baking sheet. Bake the calzones for 12 to 15 minutes or until golden brown all over. Serve calzones with warm tomato or pizza sauce for dunking.
5Note: Freeze any remaining filling in a small plastic container and use it to stuff a chicken breast on another day.
Note: Freeze any remaining filling in a small plastic container and use it to stuff a chicken breast on another day.
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