Spinach & Artichoke Calzones with Basil Pesto

Spinach & Artichoke Calzones

with Basil Pesto

45 MIN
$18.99 2-4 Servings
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From the Test Kitchen

Baked inside folded rounds of crispy pizza dough is a rich, creamy filling of béchamel, spinach, artichokes, capers, and melty cheeses—perfectly balanced by a side of herbaceous basil pesto for dipping as you go.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    1080 Cals (est.)
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fresh
ingredients
Spinach & Artichoke Calzones with Basil Pesto
Title
  • 16 oz Pizza Dough
  • ½ cup Marinated Artichoke Hearts
  • 3 oz Baby Spinach
  • ⅓ cup Béchamel Sauce
  • 4 oz Fresh Mozzarella Cheese
  • 2 cloves Garlic
  • 2 oz Monterey Jack Cheese
  • 1 Tbsp Capers
  • ⅓ cup Basil Pesto

Spinach & Artichoke Calzones

Prepare the ingredients
1 Prepare the ingredients

Remove the dough and pesto from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 475°F. Peel and roughly chop 2 cloves of garlic. Roughly chop the capers. Grate the monterey jack on the large side of a box grater. In a medium bowl, combine the chopped capers, béchamel, grated monterey jack, mozzarella (tearing into small pieces before adding), and a drizzle of olive oil. Season with salt and pepper; stir to combine.

2 Cook the vegetables & make the filling

Wash and dry the spinach. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the artichokes and chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and wilted. Turn off the heat. Allow to cool slightly. Transfer to the bowl of creamy cheese mixture; stir to combine.

Cook the vegetables & make the filling
Assemble the calzones
3 Assemble the calzones

Lightly oil a sheet pan. Divide the dough into 2 equal-sized portions. Using your hands, gently stretch the dough into ¼-inch-thick rounds (if the dough is resistant, let rest 5 minutes). Carefully transfer to the oiled sheet pan. Evenly divide the filling between one half of each round, leaving a 2-inch border between the filling and the edges of the dough. Fold each round in half over the filling. Using a fork, crimp the edges of the dough to seal. Cut 4 evenly spaced slits on an angle across the top. Drizzle or brush the tops with olive oil.

4 Bake the calzones & serve your dish

Bake the calzones, rotating the sheet pan halfway through, 14 to 18 minutes, or until golden brown (some filling may ooze out). Remove from the oven and let stand at least 2 minutes. Carefully transfer to a cutting board; cut into equal-sized pieces. Serve the baked calzones with the pesto on the side. Enjoy!

Bake the calzones & serve your dish
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