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Spinach and Artichoke Calzones

Spinach and Artichoke Calzones prepared dish

These spinach and artichoke calzones are a delightful twist on a classic italian dish. Filled with creamy artichokes and fresh spinach, they are perfect for a satisfying lunch or dinner. Serve them with marinara sauce for dipping to elevate the flavors!

This recipe is italian style, lunch, scaled for 6 servings, with 20 min prep and 25 min cook.

Prep: 20 min · Cook: 25 min · Total: 45 min · Serves: 6

Quick cooking notes

  • Core ingredients include fresh spinach, black pepper, olive oil, artichoke hearts.
  • Follow all 9 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 4 cups fresh spinach (chopped)
  • 1 tsp black pepper
  • 1 tbsp olive oil
  • 1 cup artichoke hearts (chopped)
  • 1 cup parmesan cheese (grated)
  • 1 cup mozzarella cheese (shredded)
  • 8 oz cream cheese (softened)
  • 1 tsp salt
  • 2 cloves garlic (minced)
  • 1 lb pizza dough

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large skillet, heat the olive oil over medium heat and sauté the minced garlic until fragrant.
  3. Add the chopped spinach and cook until wilted, about 3 minutes.
  4. Stir in the chopped artichoke hearts, cream cheese, mozzarella cheese, parmesan cheese, salt, and black pepper until well combined.
  5. Roll out the pizza dough on a floured surface and cut it into 6 equal circles.
  6. Place a generous amount of the spinach and artichoke filling onto one half of each dough circle.
  7. Fold the dough over to create a half-moon shape and press the edges to seal.
  8. Transfer the calzones to a baking sheet lined with parchment paper and bake for 20-25 minutes or until golden brown.
  9. Allow to cool slightly before serving with marinara sauce.

Nutrition (per serving)

  • Calories: 320
  • Protein: 12 g
  • Fat: 18 g
  • Carbohydrates: 30 g
  • Fiber: 3 g
  • Sugar: 2 g
  • Sodium: 600 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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