Spinach Artichoke Stuffed Pizza Calzone
Spinach Artichoke Stuffed Pizza Calzone
Embark on a culinary journey with our Spinach Artichoke Stuffed Pizza Calzone, a truly delightful take on the classic stuffed pizza. This dish brilliantly encapsulates the beloved elements of a deeply satisfying comfort food: a rich, flavorful filling encased within a perfectly golden, baked crust. Imagine a soft, yielding pocket of pizza dough, generously filled with a creamy, vibrant mixture of sautéed spinach, tangy artichoke hearts, and a luxurious blend of ricotta, mozzarella, and Parmesan cheeses. Each bite offers a harmonious symphony of textures and tastes – the warm, velvety interior contrasting beautifully with the slight chewiness of the expertly baked dough. Originating from ancient Rome where bread-based dishes were filled with various ingredients, the calzone evolved in Naples, Italy, as a "folded pizza," making it a convenient, portable meal. This recipe elevates that tradition by bringing the popular spinach artichoke dip flavors into the ultimate handheld 'stuffed pizza' experience. It's the ideal choice for a cozy weeknight dinner, a fun lunch, or an impressive appetizer for guests, delivering all the indulgent flavors of a hearty stuffed pizza pie without the fuss of a large format. The self-contained nature of the calzone ensures a mess-free and perfectly portioned serving, promising a delightful and satisfying culinary adventure that's both familiar and exciting. Get ready to bake a batch of these glorious stuffed pizza pockets!
- Preparation time
- 30 min
- Cooking time
- 25 min
- Total time
- 55 min
- Servings
- 4
Instructions
Preparation
- 1Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- 2In a large skillet over medium heat, add olive oil. Sauté the minced garlic for about 1 minute until fragrant. Add the chopped spinach and cook until wilted, squeezing out any excess water. Remove from heat and let cool slightly.
- 3In a large bowl, combine the cooked spinach, chopped artichoke hearts, ricotta cheese, shredded mozzarella, grated Parmesan, salt, and pepper. Mix well to ensure all ingredients are evenly distributed.
Assembly and Baking
- 1On a lightly floured surface, roll out each portion of pizza dough into a circular or oval shape, approximately 8-10 inches in diameter. The dough should be about ¼ inch thick.
- 2Spoon about ¼ of the spinach and artichoke filling onto one half of each dough circle, leaving a 1-inch border along the edge. Moisten the edges of the dough with water or the beaten egg wash.
- 3Fold the empty half of the dough over the filling, creating a half-moon shape. Carefully seal the edges by crimping them with a fork or by folding and pressing them together to prevent the filling from oozing out during baking.
- 4Transfer the calzones to the prepared baking sheet. Brush the tops of all calzones with the beaten egg wash for a golden-brown crust. Cut a few small slits on the top of each calzone to allow steam to escape.
- 5Bake for 20-25 minutes, or until the calzones are puffed, golden brown, and cooked through. The internal temperature should be around 200°F (93°C) for the dough to be fully cooked.
- 6Remove from the oven and let them cool for a few minutes before serving. Serve warm with marinara sauce for dipping.
Nutrition Information
- Calories
- 650 kcal
- Protein
- 25 g
- Fat
- 30 g
- Carbs
- 65 g
| Nutrient | Per serving |
|---|---|
| Calories | 650 kcal |
| Protein | 25 g |
| Fat | 30 g |
| Carbs | 65 g |
Tips
- Thoroughly drain the artichoke hearts and squeeze excess water from the cooked spinach to prevent a soggy calzone filling.
- Ensure your oven is fully preheated to get a crucial initial burst of heat, which helps the dough puff up and become crispy.
- A sprinkle of red pepper flakes in the filling can add a delightful, subtle kick for those who enjoy a bit of spice.