Spinach-Artichoke Calzones
Wine Recommendation
La Crema Sonoma Coast Pinot Noir
Ingredients
- 2 (13.8-oz) cans refrigerated pizza crust
- 3 large eggs
- 1 (15-oz) carton ricotta cheese
- 1 (12-oz) jar marinated artichoke hearts, drained well and chopped
- 1 (5-oz) pkg baby spinach, coarsely chopped
- 1 (8-oz) pkg shredded mozzarella cheese
- ½ tsp pepper
- 1 (24-oz) jar marinara sauce, heated
Instructions
- Preheat oven to 425°F. Cut dough into 6 pieces. Beat 2 eggs in a bowl. Add ricotta, artichokes, spinach, mozzarella, and pepper.
- Roll each piece of dough into a 6-inch round. Divide spinach mixture among dough portions, placing on one half of dough. Fold dough over filling, and press edges to seal.
- Place calzones on a greased large baking sheet. Beat 1 egg; brush on calzones.
- Bake 15 minutes or until browned and crisp. Serve calzones with marinara sauce for dipping.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
754
|
754
|
| Fat (g) | 34 | 34 |
| Sat. Fat (g) | 15 | 15 |
| Protein (g) | 33 | 33 |
| Carb (g) | 79 | 79 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 1894 | 1894 |
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