Now here’s a real winning recipe that everyone in your household will love. They work perfecting on one of those days you want to go meatless, just because. As usual, I make a double batch and freeze some for later to have for a lunch on the run or when you don’t feel like cooking, presto, they’re ready to warm up.
1 bag washed, boiled, drained, chopped spinach
125mL (half cup) marinated chopped artichokes
4-6 minced garlic cloves
500mL (2 cups) skim ricotta cheese
125mL (half cup) grated parmesan cheese
fresh ground pepper for seasoning
2 ready made fresh bread doughs (preferably whole wheat)
shredded mozzarella or asiago cheese
tomato sauce for dipping (see December 8 post)
Preheat your oven to 425 degrees F. In a large mixing bowl add and combine all ingredients on the list up to and including the seasoning. On your clean flat, floured surface, roll out your dough one at a time. Using a sharp knife, cut into quarters using a big cross. Add a dollop of your cheese combination into each segment of dough. Then sprinkle with a handful of shredded mozzarella or asiago. Now pinch each closed like a turnover and place on your oiled cookie/pizza sheet. Repeat until you’ve used up all of your ingredients. Place in the heated oven for 15-20 minutes or until golden. Allow to cool and serve warm.
I serve these with one of my side salads posted June 22 & 23 with a bowl of heated tomato sauce for dipping the calzones into. They never disappoint, that’s for sure. All I have to say about this is that it’s a perfect antedate to those store bought “pizza pockets” ….Eat your heart out!!