I got this recipe from an Italian cooking class I took at church (technically it is a Rachael Ray recipe). So wonderful...We've made them several times. This makes about 8 calzones--you can use your own pizza dough recipe if you are opposed to canned dough. (I've done both, depending on how much time I have).
2 cups part skim rocotta
A few pinches of nutmeg
1/2 cup Parmigian cheese (freshly grated is wonderful!)
1 (10 oz.) package frozen chopped spinach, defrosted and squeezed dry
1 (15 oz) can quartered artichoke hearts, drained and coarsely chopped
2 cloves garlic, finely chopped
2 cups shredded mozzarella
Olive Oil
2 cups tomato sauce, marinara, or pizza sauce for dipping
4 (10 oz) tubes refrigerated pizza dough
Directions: Preheat oven to 425 degrees. Combine first 7 ingredients into 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 cup 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 to firmly seal. Brush tops of calzones with olive oil.Bake calzones for 12-15 minutes or until golden brown all over. Serve calzones with warm tomato or pizza sauce for dunking.
Tuesday, November 10, 2009
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