Categories: Meals

Ingredients

• Calzones:
• Cooking spray
• 12 frozen unbaked dinner rolls
• 10 oz. box frozen chopped spinach, thawed
• 1 cup ricotta cheese
• 1 cup shredded mozzarella
• 1 cup chopped drained canned artichoke quarters
• 1/4 cup grated Parmesan
• 1/4 cup heavy cream
• Black pepper, to taste
• All-purpose flour, for dusting
• Warm marinara, for dipping
• Salad:
• 1 cup drained giardiniera, chopped
• 2 tbsp. olive oil
• 1 tbsp. red wine vinegar
• 5 oz. baby arugula
• 1/4 cup salted roasted sunflower seeds
• Kosher salt and black pepper, to taste

Directions

1. For the calzones: Coat a baking sheet and some plastic wrap with cooking spray. Place the rolls on the pan and cover with the plastic wrap. Let thaw and rise for 2-3 hours.

2. Meanwhile, make the filling: Place the spinach in a kitchen towel and wring dry. Put in a large bowl, separating any clumps. Add the ricotta, mozzarella, artichokes, Parmesan, and heavy cream and stir until combined. Season with pepper.

3. Preheat the oven to 400. Roll out each dinner roll on a lightly floured surface into a 5-inch round. Spoon 1/4 cup of the filling onto half of each dough round. Dampen the edges of the rounds with water, then fold the dough over the filling to enclose, pressing the edges to seal.

4. Arrange the calzones on 2 baking sheets lined with parchment paper. Bake until golden brown, 10-13 minutes.

5. For the salad: Drizzle the giardineria with the oil and vinegar in a large bowl and toss. Add the arugula and sunflower seeds, season with salt and pepper and toss again. Serve the calzones with the salad and the marinara sauce for dipping.

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