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Cooking this Spinach Artichoke Calzone recipe from scratch in a tiny kitchen can be a labor of love but knowing how to make calzones is definitely worth it! | Tiny Kitchen Cuisine | https://tiny.kitchen
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https://www.tiny.kitchen/spinach-artichoke-calzones/

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** Nutritional values are calculated based on specific ingredients. The precise nutritional calculations for your ingredients may differ. This information should be not treated as dietary advice.
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Spinach Artichoke Calzones

Cooking this Spinach Artichoke Calzone recipe from scratch in a tiny kitchen can be a labor of love but knowing how to make calzones is definitely worth it!
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Yield: 4 calzones

Ingredients

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Calzone Filling

  • 1 cup spinach (frozen recommended)
  • 1 cup artichoke hearts (canned recommended)
  • 1 cup ricotta cheese
  • 2 cups mozzarella cheese shredded
  • 1 tbsp garlic minced
  • 1/2 tsp red pepper flake (optional)
  • 1 tsp oregano
  • 1 tsp salt

Egg Wash

  • 1 egg
  • 1 tbsp water

Instructions

Prepare The Ingredients

  • Prepare Spinach: If using fresh spinach, loosely chop leaves and lightly steam until wilted. Let cool before handling. If using frozen chopped spinach, bring to room temperature. Squeeze spinach in a towel to remove excess moisture.
  • Prepare Artichoke Hearts: If using frozen artichoke hearts, bring to room temperature. If using canned, drain well. Chop into medium-sized pieces. Squeeze artichoke hearts in a towel to remove excess moisture.
  • Prepare Egg Wash: Crack egg into a bowl and add one tbsp of water. Beat together until mixed.

Make The Calzones

  • Preheat oven to 425℉
  • In a large bowl, combine the ricotta, mozzarella, spinach, artichoke hearts, garlic, salt, red pepper flake, and oregano. Mix well.
  • On a lightly floured surface, divide pizza dough into four equal parts. Spread or roll out the dough into rectangles about 1/8-inch to 1/4-inch thick.
  • Spoon an equal amount of cheese mixture onto one half of each dough piece, leaving about a 1/4-inch border. Fold the dough over to form the pocket then pinch around the border with your fingers or with a fork to firmly seal the edges.
  • Place each calzone on a baking sheet lined with parchment paper (or lightly sprayed with cooking spray.) Cut three slits into the top of each calzone.
  • Lightly brush the egg wash over the calzones. Be sure to get the edges of the dough as well.
  • Bake calzones for 20-25 minutes or until golden brown.
  • Allow calzones to cool for 5 minutes before eating (the filling will be very hot!) Serve with a side of marinara sauce.
Spinach Artichoke Calzones brought to you by Tiny Kitchen Cuisine: https://www.tiny.kitchen/spinach-artichoke-calzones/