Last week, my Mom posted a comment saying, “You should rename the blog ‘fueling my Navy pilot one snack at a time’.” Ouch. Harsh, Mom, harsh. It’s true, I’ve been making lots of snacks and sweets. I’ve been in kind of a rut for new dinner ideas.
I took the comment as a challenge, and dove into my cookbooks head first.
Ok, I admit this is not a new dinner idea. It’s actually a tried and true recipe of mine, that I’ve made several times before. But never for Nick, and never for the blog! So it worked.
This recipe came from my Girls’ Night dinner days in Boston. With one vegetarian and one slightly picky pal in the group, dinner ideas were a bit of a challenge. But these calzones fit the bill, and everyone loved them. I haven’t had a complaint any of the times I’ve made them since.
I’ve always made these with Pillsbury pizza dough in a tube, but since I discovered such an easy homemade dough recipe, I decided to try that out! It worked just fine, but required a little extra cooking time.
Spinach Artichoke Calzones
(from Rachel Ray)
- 2 cups part-skim ricotta
- few pinches ground nutmeg
- few grinds black pepper
- 1/2 cup grated parmesan
- 1 (10 oz) package frozen spinach, defrosted and squeezed dry
- 1 (15 oz) can artichoke hearts, drained and roughly chopped
- 2 cloves garlic, finely chopped
- 1 batch homemade pizza dough (or 2 tubes Pillsbury pizza dough)
- 2 cups shredded mozzarella
- marinara sauce, for dipping
Preheat oven to 425 degrees. Combine first 7 ingredients in a bowl.
Roll out dough into 4 equal circles (or squares, if using tubes). Spread 1/4 of the filling onto half the surface of each piece of dough.
Sprinkle 1/4 cup mozzarella on top.
Fold dough over top of filling and pinch edges firmly to seal. Place calzones on 2 parchment or silpat lined baking sheets.
Bake about 15 min for tube dough or 20 for homemade, until golden brown.
Serve calzones with warm marinara sauce for dipping.