Spinach Artichoke Calzones
9
Points®
Total time: 45 min • Prep: 20 min • Cook: 20 min • Serves: 8 • Difficulty: Easy
The calzone originated in Naples, where it was considered an on-the-go meal, in contrast to the knife-and-fork pizza. This classic is often served stateside with marinara sauce on the side, requiring utensils, but it still makes an excellent portable meal to reheat at the office. Serving 8 people in less than 45 minutes, you can wow your family when pizza night gets a makeover. Let your kids help place ingredients inside the dough and pinch the edges before baking. Pair with a simple green salad for an easy Italian dinner night. Imagine−pizza crust, artichoke hearts, spinach, and cheese all in one bite.
Ingredients
Frozen pizza crust dough
1 pound(s)
Store-bought marinara sauce
1¾ cup(s)
Shredded part-skim mozzarella cheese
1⅓ cup(s)
Grated Parmesan cheese
¼ cup(s)
Frozen artichokes
5 oz, hearts, thawed and squeezed dry
Baby spinach
1 cup(s), lightly packed
Instructions
1
Heat oven to 425°F. Line large baking sheet with parchment paper.
2
Divide dough into 4 balls. Roll 1 ball out on lightly floured surface to 7-inch circle; transfer to prepared baking sheet.
3
Cover half of circle with 3 tablespoons marinara, 1/3 cup mozzarella, 1 tablespoon Parmesan, 1/4 cup artichokes, and 1/4 cup spinach, leaving 1/2-inch border around edges. Fold dough over ingredients. Fold and pinch edges to securely seal calzone. Repeat with remaining ingredients and dough, making 4 calzones.
4
Spray calzones with nonstick spray. Bake until golden brown, about 20 minutes. Let stand 5 minutes, then cut each calzone in half with serrated knife. Warm remaining 1 cup marinara and serve on side with calzones.
5
Serving size: 1/2 calzone and 2 tablespoons marinara
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