We were out to eat half a month prior and I saw calzone on the menu that didn't have the required HEAPING PILE of ricotta in it. Probably not. None. It was extraordinary compared to other calzones I've at any point had and here my amusement.
At the point when I watched the person in the back season the top with garlic imbued oil, I realized it was a match made in paradise.
What we have here is a Spinach Artichoke Calzone that is loaded down with a blend of mozzarella, feta, spinach, marinated artichokes, pesto and red pepper drops. It's topped with garlic mixed oil and a sprinkle of cheddar to fresh up in the stove. I served it with a side of marinara for light plunging activity.
Ingredients
- 3 cups chopped spinach
- 1/2 cup chopped marinated artichokes
- 1 cup mozzarella cheese, shredded, plus more for topping
- 2 tablespoons crumbled feta
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- ⅛ teaspoon red pepper flakes
- 1 lb. pizza dough
- 1/4 cup pesto
- marinara, for serving
Instructions
- Preheat oven to 500F.
- To make the garlic infused oil, mix minced garlic and oil in a small bowl and set aside to infuse.
- Combine spinach, artichokes, mozzarella, feta and red pepper flakes in and a medium bowl.
- Place dough on a lightly floured surface and divide into 4 even pieces.
- Flatten each piece into a 7 inch round on a baking sheet and spread about 1 tablespoon of pesto onto each dough round half. Divide the spinach filling evenly over half of each dough round, making sure to leave a 1-inch border around the edge. Fold over, securing edges by folding in and pressing with a fork.
- With a sharp knife, cut a small steam vent on top of calzones. Transfer calzones to the oven and bake for 7 minutes. Brush the calzones with garlic oil and sprinkle on reserved cheese. Bake for another 5-7 minutes, or until calzones are golden. Serve with marinara sauce.
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