Ingredients
Scale
- Pizza Dough
- Olive Oil
- 8 oz mushrooms (sliced)
- 1 onion (sliced)
- 12– oz frozen cut leaf spinach (defrosted & drained)
- 15 oz La Romanella Marinated Artichoke Hearts
- 2 cups La Romanella Ricotta Cheese
- 1 teaspoon La Romanella Minced Garlic
- 1/2 cup La Romanella Grated Parmesan Cheese
- 1 egg
- 1 tablespoon oregano
- 1 tablespoon basil
- Shredded Mozzarella Cheese
Instructions
- Preheat over to 450 degrees F.
- In a large pan, heat a small amount of olive oil. Add mushrooms, onions and spinach and cook until onions are tender and no liquid remains. Gently stir in artichoke hearts. Remove from heat.
- In a bowl, combine ricotta, Parmesan cheese, minced garlic, egg, oregano, and basil.
- Working with a tangerine-size ball of pizza dough, roll out into a circle, about 8″ in diameter or so. Place some of the ricotta mixture on one 1/2 of rolled pizza dough. Top with a spoonful of the spinach/artichoke mixture.
- Fold the other side of the dough over the filling. Press together edges to seal and then fold and pinch together edges further to seal fully.
- Place calzones on a greased baking sheet. Pierce tops 3 times with the tip of a sharp knife. Brush with egg wash, if desired. Bake for 15-20 minutes or until dough is golden brown.
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
