Best 9 Spinach Artichoke Calzone Recipes

SPINACH ARTICHOKE CALZONE

Steps:

• Preheat oven to 425 degrees F.
• Combine first 7 ingredients in a bowl. Roll each pizza dough out on a cookie sheet, and halve each cross-wise.
• Spread 1/2 cup mozzarella and up to 1/4 of filling on each rectangle.
• Work on just half of the surface of each rectangle of dough, then fold dough over top of filling and pinch edges firmly to seal. If your dough tears, remove a little of the filling and repair.
• Bake the calzones for 12 to 15 minutes or until golden brown all over.
• Serve calzones with warm tomato or pizza sauce for dunking.

SPINACH-ARTICHOKE CALZONES

Steps:

• Coat a baking sheet and some plastic wrap with cooking spray. Place the rolls on the pan and cover with the plastic wrap. Let thaw and rise for 2 to 3 hours.
• Meanwhile, make the filling: Place the spinach in a kitchen towel and wring dry. Put in a large bowl, separating any clumps. Add the ricotta, mozzarella, artichokes, parmesan and heavy cream and stir until combined. Season with pepper.
• Preheat the oven to 400˚. Roll out each dinner roll on a lightly floured surface into a 5-inch round. Spoon ¼ cup of the filling onto half of each dough round. Dampen the edges of the rounds with water, then fold the dough over the filling to enclose, pressing the edges to seal.
• Arrange the calzones on 2 baking sheets lined with parchment paper. Bake until golden brown, 10 to 13 minutes.
• Drizzle the giardiniera with the oil and vinegar in a large bowl and toss. Add the arugula and sunflower seeds, season with salt and pepper and toss again. Serve the calzones with the salad and the marinara sauce for dipping.

SPINACH ARTICHOKE CALZONES

Steps:

• Coat a baking sheet and some plastic wrap with the cooking spray. Place the rolls on the baking sheet and cover with the plastic wrap. Let thaw and rise for 2 to 3 hours.
• Meanwhile, make the filling: Place the spinach in a kitchen towel and wring dry. Put in a large bowl, separating any clumps. Add the artichokes, mozzarella, ricotta, Parmesan and heavy cream and stir until combined. Season with pepper.
• Preheat the oven to 400 degrees F.
• Roll out each dinner roll on a lightly floured surface into a 5-inch round. Spoon 1/4 cup of the filling on half of each dough round. Dampen the edges of the rounds with water, then fold the dough over the filling to enclose, pressing the edges to seal.
• Arrange the calzones on 2 baking sheets lined with parchment paper. Bake until golden brown, 10 to 13 minutes.
• Serve the calzones with the warmed marinara sauce for dipping, and a salad.

MUSHROOM-ARTICHOKE CALZONE

Steps:

• Preheat oven to 425 degrees. Brush a rimmed baking sheet with oil. On a lightly floured work surface, roll dough into a 16-inch round. Spread mushrooms on bottom half of dough, leaving a 1-inch border. Top mushrooms with artichoke hearts and fontina. Fold top half over and roll and pinch edges to seal. Brush off excess flour.
• Carefully transfer calzone to baking sheet. Lightly brush with oil, season with salt, and bake until golden brown, 22 to 25 minutes.

UNBELIEVABLE SPINACH CALZONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a large bowl, mix together the ricotta cheese, eggs, Italian seasoning, mozzarella cheese, Parmesan cheese and spinach. Set aside.
• Divide the bread dough into 8 pieces and roll each piece out to about an 8 inch circle. Spoon about 1/2 cup of the ricotta filling onto each circle, fold over and seal the edges. Place onto a greased cookie sheet.
• Bake for 30 minutes in the preheated oven, or until nicely browned on the tops and bottoms.

SPINACH-CHEESE CALZONE

Steps:

• Preheat oven to 425 degrees. Brush a rimmed baking sheet with oil. On a lightly floured work surface, roll dough into a 16-inch round. Spread ricotta on bottom half of dough, leaving a 1-inch border. Top ricotta with spinach and mozzarella. Fold top half over and roll and pinch edges to seal. Brush off excess flour.
• Carefully transfer calzone to baking sheet. Lightly brush with oil, season with salt, and bake until golden brown, 22 to 25 minutes.

AMAZING SPINACH ARTICHOKE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place garlic cloves in a small oven-safe dish, and roast in the preheated oven until softened and fragrant, about 20 minutes. Set roasted garlic cloves aside to cool.
• Place the spinach in a large mixing bowl, and stir in the artichoke hearts.
• Melt butter in a skillet over medium heat, and cook and stir the mushrooms until softened, about 10 minutes. Mix in the green onions, and cook and stir until onions are soft, about 5 more minutes. Transfer the mushrooms, green onions, and butter from the skillet into the bowl with spinach mixture.
• Remove cream cheese from wrapping, place into a microwave-safe bowl, and cook in the microwave until warm and very soft, about 1 1/2 minutes. Stir the softened cream cheese into the spinach mixture, and add the sour cream, water chestnuts, Parmesan cheese, mayonnaise, garlic salt, and lemon juice. Squeeze the roasted garlic out of the garlic skins, and mix thoroughly into the spinach mixture. Spoon the casserole into a round 2-quart baking dish.
• Bake in the preheated oven until the casserole is hot and bubbly, about 30 minutes. Spread French-fried onion rings over the top, return to the oven, and bake until the onion rings are lightly browned, 5 to 10 more minutes.

ARTICHOKE CHICKEN CALZONES

Steps:

• Preheat oven to 425 degrees.
• Pat chopped and drained artichokes dry with papertowels.
• In large bowl, combine artichokes, pepper, salt and garlic.
• Add spinach, chicken & shredded provolone- Gently toss.
• Line your largest cookie sheet with foil.
• Pour olive oil over foil and brush or spread with back of spoon evenly over foil.
• Sprinkle cornmeal over oil.
• Unroll pizza dough onto prepared cookie sheet, use a roller pizza cutter and cut the dough into 6 even sections.
• Cover and let sit 5 minutes.
• Pat each section into 5 by 6 inch sheets.
• Spoon mixture onto half of rectangle sheet making sure not to cross the diagonal.
• Fold across the diagonal to make triangle calzones and squeeze edges of dough to create a seal.
• Bake on center rack for 12 minutes or until golden.

SPINACH CALZONES

Steps:

• Cook spinach according to package directions; drain well. In a bowl, combine the spinach, Swiss cheese, ricotta cheese, onion, basil, salt, garlic powder and pepper. , Roll pizza dough into a 15x10-in. rectangle; cut into six 5-in. squares. Spoon 1/3 cup spinach mixture onto the center of each square; brush edges of dough with water. Fold one corner over filling to the opposite corner, forming a triangle. Using a fork, crimp edges to seal., Place in a 15x10x1-in. baking pan coated with cooking spray. Prick tops with a fork. Lightly beat egg white and water; brush over dough. Sprinkle with Parmesan cheese. Bake at 425° for 10 minutes or until golden brown. Let stand for 5 minutes. Serve with pizza sauce if desired.