Spinach and Artichoke Calzone

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https://www.vertaglia.com/w6hu5lb I’ll put almost anything in a calzone. I like to do a few meatless meals sprinkled throughout the regular scheduled items. It is such a cost saving and it is never a bad thing to add more veggies into our lives. This wasn’t my greatest calzone. I think I didn’t like that there wasn’t enough texture for my taste. The inside was flavorful but cheese + spinach + artichoke + more cheese, made for a gooey center.

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Ingredients:

https://someawesomeminecraft.com/2024/05/13/cbq1gukn 1 pizza dough ball https://pkuatm.org/2024/05/13/3ru17xy 12 oz shredded mozzarella https://annmorrislighting.com/6cj3qn2c9 8 oz ricotta 2 cups baby spinach
8 oz artichoke hearts
1 tbs garlic, chopped

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Directions

https://emduk.org/v2vnr2k5o Preheat oven to 400 degrees
Mix ricotta, spinach, artichokes, and garlic together.
spinach_artichoke_mix_590_390
Gently stretch dough into a big circle and lay it onto a baking sheet with one half centered aka, the bottom of the calzone (with the other hanging off, aka the top).
Layer some of the filling spreading it out, almost to the edge.
Top it with mozzarella, layer on more filling, then more mozzarella until both cheese and filling runs out.
Carefully fold the top over to meet the other edge. Gently press the edges to seal.
spinach_artichoke_formed_590_390
Brush with eggwash, if desired.
Cut about 4 slits on the top to let steam out.
Bake 30-40 minutes and let stand at least 5 minutes before cutting.
spinach_artichoke_cut590_390

https://www.vertaglia.com/vxdk133nv

https://grannysglasses.com/?p=u7svjh30 This is an oozer! I waited and cut but it still oozed a bit. I mean, the inside is very malleable so it started escaping a bit. I can’t even imagine if I cut it immediately! Be sure to fill, fill, and fill the calzone some more. The worst homemade calzones are super doughy without much in the middle. Get that filling all the way to the edges too. The eggwash is optional. It’ll make the top shiny and restaurant-quality looking. I also never recommend trying to transport the uncooked calzone. Load it up right on the pan you’re cooking it on. You’ll hate your life trying to move it since you won’t have enough hands/spatulas/coordination to move it from your counter to the pan gracefully.

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https://pkuatm.org/2024/05/13/2pzglanoi2 spinach_artichoke_plate_590_390
The flavors were good, and the crust was the crunch needed but I thought the inside was too much of the same texture. I think because I had a texture issue with this, I’d stick to spinach and artichoke as dip or maybe I’d do it as pizza. Check out my other calzones I’d recommend in a heartbeat.

https://aaerj.org.br/2024/05/13/s9r9wedt

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