Spinach-Artichoke Calzones Recipe

This Spinach-Artichoke Calzones recipe is a cheesy and creamy recipe, which transforms the classic party dip into a satisfying and portable main course. Using a clever shortcut of frozen dinner rolls for the dough, these individual calzones are packed with a rich filling of spinach, artichokes, and three kinds of cheese. It’s the perfect easy weeknight dinner or fun lunch, ready in about 45 minutes, plus rising time.

Jump to Recipe

Spinach-Artichoke Calzones Ingredients

For the Calzones:

• 12 frozen unbaked dinner rolls
• 1 (10-ounce) box frozen chopped spinach, thawed
• 1 cup whole-milk ricotta cheese
• 1 cup shredded low-moisture mozzarella cheese
• 1 cup chopped drained canned artichoke quarters
• 1/4 cup grated Parmesan cheese
• 1/4 cup heavy cream
• Freshly ground black pepper, to taste
• All-purpose flour, for dusting
• Warm marinara sauce, for dipping

For the Side Salad:

• 1 cup drained giardiniera (Italian pickled vegetables), chopped
• 2 Tbsp. olive oil
• 1 Tbsp. red wine vinegar
• 1 (5-ounce) package baby arugula
• 1/4 cup salted roasted sunflower seeds
• Kosher salt and black pepper, to taste

How To Make Spinach-Artichoke Calzones

1. Rise the Dough: Coat a baking sheet and a piece of plastic wrap with cooking spray. Place the frozen dinner rolls on the pan, cover them with the plastic wrap, and let them thaw and rise in a warm place for 2 to 3 hours, until they are soft and puffy.
2. Make the Filling: This is the most important step. Place the thawed spinach in a clean kitchen towel and wring it out over the sink, squeezing as much water out as possible. In a large bowl, combine the very dry spinach with the ricotta, mozzarella, artichokes, Parmesan, and heavy cream. Stir until combined and season with a good amount of black pepper.
3. Assemble the Calzones: Preheat the oven to 400°F. On a lightly floured surface, roll out each risen dinner roll into a 5-inch circle. Spoon about ¼ cup of the spinach-artichoke filling onto one half of each dough round.
4. Seal and Bake: Lightly dampen the edges of the dough rounds with water, then fold the empty half of the dough over the filling to create a half-moon shape. Press the edges firmly with your fingers or a fork to seal.
5. Bake Until Golden: Arrange the calzones on two baking sheets lined with parchment paper. Bake for 10 to 13 minutes, until the crust is puffed up and a deep golden brown.
6. Make the Salad and Serve: While the calzones bake, whisk together the olive oil and vinegar in a large bowl. Add the chopped giardiniera, arugula, and sunflower seeds. Season with salt and pepper and toss to combine. Serve the hot calzones immediately with the salad and a side of warm marinara sauce for dipping.

Recipe Tips

• How to get a non-soggy calzone? The most important secret, which is not optional, is to squeeze the thawed spinach completely dry. Trapping the spinach in a clean kitchen towel and wringing it out over the sink is the most effective method to remove all the excess water that would otherwise make your dough soggy.
• How do I prevent the filling from leaking out? A good seal is key. After folding the dough over, go back and press the edges together firmly one more time with the tines of a fork. This will help to keep all the delicious, cheesy filling inside while it bakes.
• Can I make these ahead of time? These are best served fresh for the crispiest crust. However, you can make the filling up to two days in advance and store it in an airtight container in the refrigerator. This turns the recipe into a super-fast assembly and bake.
• What if I can’t find frozen dinner rolls? A 1-pound ball of store-bought pizza dough is the perfect substitute. Just let it come to room temperature, divide it into 12 equal pieces, and proceed with the recipe.

What To Serve With Spinach-Artichoke Calzones

This recipe creates a complete meal by pairing the rich, cheesy calzones with a bright and tangy salad. The marinara for dipping is a must!

How To Store Leftover Calzones

• Refrigerate: Store leftover calzones in an airtight container in the refrigerator for up to 3 days.
• Reheat: For the best results, reheat the calzones on a baking sheet in a 375°F oven or in an air fryer for 5-7 minutes until the outside is crisp and the filling is hot and bubbly. Avoid the microwave, which will make the dough soft.

Spinach-Artichoke Calzones Nutrition Facts

• Serving: 2 calzones
• Calories: 550 kcal
• Carbohydrates: 55g
• Protein: 22g
• Fat: 28g
• Saturated Fat: 15g
• Sodium: 1350mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Spinach Lasagna Recipe
• Spinach Salad with Hot Bacon Dressing Recipe
• Spinach Quiche Recipe