This recipe is still a work in progress. We tried it with some sourdough pizza dough that we had leftover in the fridge from when my husband made pizza last, and the dough was kinda dry... so I learned a few things I am going to implement next time. I'll share those tidbits of knowledge with you at the end of the recipe. Overall though, I think it was a success. I'm going to play with it some more and see if I can't make it better.
Spinach Cheese Artichoke Calzones
1 recipe pizza dough
15 oz ricotta cheese (one small container)
1 c mozzarella cheese
1 10 oz pkg frozen chopped spinach, thawed and squeezed dry
1 can artichoke hearts (the un-marinated kind, just in water), drained and chopped
salt and pepper to taste
1/2 tsp garlic powder, or granulated garlic, or 2 cloves fresh minced garlic
1/4 c pizza sauce
Preheat oven to 400 degrees. Divide dough into 12 equal pieces, about the size of a tennis ball. Spray 2 cookie sheets with cooking spray and stretch dough to a circle about 6" in diameter. Set aside. Mix together ricotta, mozzarella, spinach, eggs, artichoke hearts, garlic, pizza sauce, and salt and pepper together until well combined. Spoon about 2-3 tbsp of the cheese mixture onto half of each round of dough. Fold over the other half and roll the edges up and pinch them together. You'll want to roll the bottom edge up over the top one and pinch to keep everything inside. Brush the tops of the calzones with some olive oil or melted butter (this is something I am going to try next time--this time they were kinda dry) to keep things soft while it all bakes. Then top each calzone with some more shredded mozzarella and bake for about 30 minutes.
Serve hot with a salad or whatever you like. These have veggies and protein in them already so you can also just eat them on their own. I imagine you could make mini versions of them for appetizers too if you wanted. Freeze any leftovers on a cookie sheet and they would probably make fantastic homemade "hot pockets" if you will. Enjoy!