Spinach Artichoke Calzones
Dive into the ultimate comfort food experience with these irresistible Spinach Artichoke Calzones, a handheld twist on the classic creamy dip. Golden-brown pizza dough envelopes a rich, cheesy filling made with fresh spinach, tangy artichoke hearts, and a luscious blend of cream cheese, mozzarella, and Parmesan. Enhanced with a hint of garlic and perfectly seasoned, these calzones are baked to perfection, with a flaky crust that’s brushed with a shiny egg wash. Ideal for a quick weeknight dinner or a crowd-pleasing appetizer, this easy-to-make recipe combines indulgent flavors with a homemade touch. Serve them hot and watch them disappear in no time! Keywords: spinach artichoke calzones, cheesy calzones, handheld comfort food, easy dinner recipe, baked calzones.
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Recipe Information
Ingredients
- 1 pound Pizza dough
- 3 cups Fresh spinach
- 1 cup Canned artichoke hearts (drained and chopped)
- 4 ounces Cream cheese (softened)
- 1 cup Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 2 cloves Garlic (minced)
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 large Egg (for egg wash)
- 1 tablespoon Water
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
In a mixing bowl, combine the cream cheese, chopped artichoke hearts, shredded mozzarella, grated Parmesan, salt, and pepper. Mix until evenly incorporated.
Fold the cooked spinach into the cheese mixture and stir well to combine the filling.
Divide the pizza dough into 4 equal portions and roll each portion into a small circle, approximately 6-7 inches in diameter.
Spoon about 1/4 of the spinach artichoke mixture onto one half of each dough circle, leaving a 1/2-inch border around the edges.
Fold the other half of the dough over the filling to create a semicircle. Press the edges firmly to seal, then crimp with a fork to ensure the filling stays inside.
In a small bowl, whisk together the egg and water to create an egg wash. Brush the top of each calzone with the egg wash.
Transfer the calzones to the prepared baking sheet and use a knife to make two small slits on the top of each calzone for steam to escape.
Bake in the preheated oven for 18-20 minutes, or until the calzones are golden brown and the dough is fully cooked.
Let the calzones cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.8 g | 148% | |
| Saturated Fat | 57.8 g | 289% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 472 mg | 157% | |
| Sodium | 6453 mg | 281% | |
| Total Carbohydrate | 228.8 g | 83% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 7.6 g | ||
| Protein | 124.9 g | 250% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 2084 mg | 160% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1029 mg | 22% | |
*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.
