Spinach Artichoke Calzone
Elevate your pizza night with this irresistible Spinach Artichoke Calzone, a hearty twist on a classic favorite! Stuffed with a creamy medley of tender spinach, tangy artichoke hearts, and gooey melted cheeses—mozzarella, Parmesan, and cream cheese—each bite bursts with rich, savory flavor. Encased in golden, flaky pizza dough and brushed with an egg wash for a perfect crust, this calzone strikes the ideal balance between crispy and creamy. A hint of garlic and a touch of black pepper round out the flavor profile, making this dish a comforting yet gourmet option for dinner or even an indulgent lunch. Quick to prepare in just under an hour and serving four, it’s a crowd-pleaser that pairs beautifully with marinara dipping sauce or a crisp side salad. Perfect for pizza lovers looking to try something new, this Spinach Artichoke Calzone is your ticket to cheesy, veggie-packed bliss!
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Recipe Information
Ingredients
- 1 lb Pizza dough
- 3 cups Fresh spinach
- 1 cup Canned artichoke hearts, drained and chopped
- 1.5 cups Mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 4 oz Cream cheese, softened
- 2 cloves Garlic, minced
- 2 tbsp Olive oil
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 unit Egg, beaten (for egg wash)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Heat a large skillet over medium heat. Add olive oil and minced garlic, cooking for 1 minute until fragrant.
Add the fresh spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and set aside to cool slightly.
In a mixing bowl, combine the cooked spinach, chopped artichoke hearts, cream cheese, mozzarella cheese, Parmesan cheese, salt, and black pepper. Mix until fully combined.
Lightly flour your work surface and roll out the pizza dough into a large circle, approximately 12-14 inches in diameter.
Place the spinach artichoke mixture onto one-half of the dough, spreading evenly and leaving a 1-inch border around the edges.
Fold the other side of the dough over the filling to create a half-moon shape. Pinch the edges together tightly to seal and crimp with a fork for extra security.
Transfer the calzone to the prepared baking sheet. Brush the top with the beaten egg to create a golden crust.
Using a sharp knife, cut 2-3 small slits on top of the calzone to allow steam to escape while baking.
Bake in the preheated oven for 20-25 minutes, or until the calzone is golden brown and the crust is fully cooked.
Remove the calzone from the oven and let it cool for 5-10 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 1501 mg | 65% | |
| Total Carbohydrate | 57.8 g | 21% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 1.8 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 509 mg | 39% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 287 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
