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Yields:
6 serving(s)
Prep Time:
40 mins
Total Time:
1 hr
Frozen dinner rolls are the secret shortcut here. You'll just need to let them thaw and rise for 2-3 hours before you start.
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Ingredients
Calzones
- Cooking spray
- 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
- Black pepper, to taste
- All-purpose flour, for dusting
- Warm marinara sauce, for dipping
Salad
- 1 cup drained giardiniera (Italian pickled vegetable), 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
Directions
For the calzones:
- Step 1Coat 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 to 3 hours.
- Step 2Meanwhile, 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.
- Step 3Preheat the oven to 400˚. Roll out each dinner roll on a lightly floured surface into a 5-inch round. Spoon ¼ 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.
- Step 4Arrange the calzones on 2 baking sheets lined with parchment paper. Bake until golden brown, 10 to 13 minutes.
For the salad:
- Step 1Drizzle the giardiniera 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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