Photo of Spinach Artichoke Calzones by WW

Spinach Artichoke Calzones

PersonalPoints™ per serving
Total Time
45 min
20 min
20 min
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.


Frozen pizza crust dough

1 pound(s)

Store bought marinara sauce

1¾ cup(s)

Shredded part-skim mozzarella cheese

1 cup(s)

Grated Parmesan cheese

¼ cup(s)

Frozen artichokes

5 oz, hearts, thawed and squeezed dry

Fresh baby spinach

1 cup(s), lightly packed


  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