Spinach and Artichoke Calzones

From Rachael Ray: 365 No Repeats

Coarse salt
4 ounces walnut pieces, toasted (about 1/3 cup)
1 15oz can artichoke hearts, drained
2 large garlic cloves, cracked away from the skin
zest of 1 lemon
a handful of fresh flat-leaf parsley leaves
1/2 C grated Parmigiano-Reggiano
coarse black pepper
1/4 tsp grated or ground nutmeg
1/3 C extra-virgin olive oil
4 C ricotta cheese
2 10oz boxes frozen chopped spinach, defrosted in the microwave and wrung completely dry in a clean kitchen towel
2 balls or tubs of fresh pizza dough
a sprinkle of flour, to dust hands for handling the dough
10 shredded Italian cheese, Provolone or Mozzarella
EVOO to brush on dough before baking


In the bowl of a food processor, combine the nuts, artichoke hearts, garlic, lemon zest, parsley, cheese, some pepper, and nutmeg and pulse the ingredients until chopped. Turn the processor on and stream in the EVOO in a slow stream until the pesto forms. It should be thick and paste like in consistency. Place the pesto in the bottom of a large serving bowl. Add the ricotta, stirring to combine. Add the spinach, pulling it apart as you add it to the bowl, then mix it through the ricotta and pesto. Taste to and adjust with salt and pepper.

Cut each ball of dough in half and with each half, dust your hands with flour, and form a 6-7" round crust. Pile on fourth of the ricotta filling on half of the round dough. Top with one fourth of the shredded cheese. Fold the dough over and seal at the edges. Brush the calzone lightly with EVOO and place on a cookie sheet. You should be able to fit all 4 on a large nonstick sheet. Bake 15-18 minutes, until evenly deep golden and crisp.