Spinach Artichoke Calzones Recipe #377790
This is a conglomeration of a fussed with Rachael Ray filling & an IBS safe pizza dough; you could also use low-fat refrigerated pizza dough in a pinch
by Dusty&Sarah
30 min | 15 min prep
SERVES 4 , 4 calzones
Dough
Filling
- 2 cups low-fat ricotta cheese
- 1/4 teaspoon nutmeg, grated
- 1/8 teaspoon ground black pepper
- 1/2 cup rice or soy style parmesan cheese
- 1 (10 ounce) package frozen chopped spinach, defrosted and squeezed dry
- 1 (15 ounce) can quartered artichoke hearts, drained and coarsely chopped
- 2 garlic cloves, finely chopped
- 2 cups shredded soy mozzarella cheese
- garlic oil (1 or 2 cloves chopped and heated in 1/3 cup extra-virgin olive oil)
- 2 cups tomato sauce, marinara or pizza sauce, for dipping
- Mix Bisquick, flour and water. Knead and let sit in covered bowl for 1/2 hour.
- Preheat oven to 400F.
- Combine first 7 ingredients in a bowl.
- After dough is set up roll into two even balls then roll out onto cookie sheets 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.
- Tie strips of dough scraps in knots, brush with garlic oil and sprinkle with grated cheese. Bake knots with calzones.
- If 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.
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5 stars