Appitizers SPINACH ARTICHOKE CALZONES
2 cups part skim ricotta cheese ¼ tsp. nutmeg few grinds black pepper ½ cup grated Parmesan 1-10 oz. pkg. frozen, chopped spinach, squeezed dry 1-15 oz. can quartered artichoke hearts, drained, chopped 2 cloves garlic, minced 2 cups mozzarella, shredded 2-tubes refrigerated pizza dough 1-2 cloves garlic chopped, heated in ½ cup olive oil 2 cups tomato sauce, marinara or pizza sauce for dipping Preheat oven to 425 degrees. Combine first 7 ingredients in a bowl. Roll out dough on a cookie sheet. Halve each crosswise. Spread ½ cup mozzarella and ¼ cup filling on the surface of each rectangle of dough. Fold dough over the top of the filling and pinch edges firmly to seal. For a half-moon "pizza parlor" look, mound filling into a half-moon shape. Fold dough over the top and trim edges into a rounded shape. Then seal. Make "knots" out of any leftover dough and bake with the calzones. Bake 12-15 minutes or until golden brown all over. Serve calzones with warm tomato or pizza sauce for dipping. Yield: 4 calzones. __________ Information from ESET NOD32 Antivirus, version of virus signature database 6746 (20111227) __________ The message was checked by ESET NOD32 Antivirus. http://www.eset.com _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
