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Delicious Spinach Artichoke Calzones

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Spinach and artichoke calzones are a delicious variation of the classic Italian stuffed bread pocket.

Spinach and artichoke calzones are a delicious, savory, and satisfying dish that combines the flavors of spinach, artichokes, and cheese within a warm, baked dough pocket.

Spinach and artichoke calzones offer several benefits, both in terms of taste and nutrition:

  • Delicious Flavor: Spinach and artichokes are a classic combination known for their savory, earthy flavors. When combined in a calzone, they create a rich and satisfying filling that’s a crowd-pleaser.
  • Nutrient-Rich Ingredients: Both spinach and artichokes are nutrient-dense ingredients. Spinach is a great source of vitamins and minerals, including vitamin A, vitamin K, iron, and folate. Artichokes are rich in fiber and antioxidants, which can be beneficial for your health.
  • Balanced Meal: Spinach and artichoke calzones can be a balanced meal option when you pair them with a side salad or some fresh vegetables. The calzones provide carbohydrates from the dough, protein from the cheeses and ricotta, and essential nutrients from the spinach and artichokes.
  • Vegetarian Option: Spinach and artichoke calzones can be a satisfying option for vegetarians. They offer a tasty alternative to meat-filled calzones, making it a versatile choice for different dietary preferences.
  • Customizable: You can customize the ingredients to suit your taste and dietary requirements. For example, you can use whole wheat dough for added fiber, or use low-fat cheeses to reduce the calorie content. This flexibility allows you to adapt the calzones to your nutritional goals.
  • Convenience: Calzones are a convenient and portable meal option. They are easy to take with you on the go or for a quick lunch or dinner at home.
  • Fun and Versatile: Making and eating calzones can be a fun and interactive experience for the whole family. You can experiment with different fillings and create a variety of flavors to suit your preferences.

It’s important to keep in mind that while spinach and artichoke calzones offer these benefits, they are still a calorie-dense food due to the dough and cheese. Be mindful of portion sizes and balance your meals with other nutritious choices to maintain a healthy diet.

Spinach Artichoke Calzones

Spinach Artichoke Calzones

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Chill Time: 1 hour
Total Time: 1 hour 30 minutes

Spinach and artichoke calzones are a delicious variation of the classic Italian stuffed bread pocket.


For the dough:

  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1 cup warm water (110°F/43°C)
  • 1 teaspoon sugar
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons olive oil

For the filling:

  • 1 cup frozen spinach, thawed and squeezed dry
  • 1 cup canned artichoke hearts, drained and chopped
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • Salt and pepper to taste

For the topping:

  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil


    1. In a small bowl, combine the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy.
    2. In a large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil. Mix until a dough forms.
    3. Knead the dough on a floured surface for about 5 minutes until it's smooth and elastic. Place it in a greased bowl, cover with a damp cloth, and let it rise for about 1 hour or until it has doubled in size.
    4. In a mixing bowl, combine the thawed and squeezed dry spinach, chopped artichoke hearts, ricotta cheese, mozzarella cheese, Parmesan cheese, minced garlic, salt, and pepper. Mix well.
    5. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
    6. Divide the dough into 4 equal portions. Roll each portion into a circle or oval shape on a floured surface.
    7. Place a generous portion of the spinach and artichoke filling on one half of each dough round, leaving a border around the edges.
    8. Fold the other half of the dough over the filling to create a half-moon shape. Press the edges to seal the calzone. You can use a fork to crimp the edges for a secure seal.
    9. Transfer the calzones to the prepared baking sheet.
    10. In a small bowl, mix the olive oil, garlic powder, dried oregano, and dried basil. Brush this mixture over the tops of the calzones.
    11. Use a sharp knife to make a few small slits in the top of each calzone to allow steam to escape during baking.
    12. Bake the calzones in the preheated oven for about 20-25 minutes, or until they are golden brown and the filling is hot and bubbly.

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