This is a Rachael Ray recipe. I liked this so much that I made it again for bunco one night. I just cut the pizza dough into smaller rectangles and made them appetizer size. Yummy!
2 cups low-moisture part-skim ricotta cheese
1/4 tsp freshly grated nutmeg, or a few pinches ground
freshly ground black pepper, to taste
1/2 cup grated Parmigiano Reggiano cheese (a couple handfuls)
1 pkg (10 oz) frozen chopped spinach, defrosted and squeezed dry
1 can (15 oz) quartered artichoke hearts in water, drained and coarsely chopped
2 cloves garlic, minced
2 tubes prepared, refrigerated pizza dough (10 oz each)
2 cups shredded mozzarella cheese (available in pouches in the dairy aisle)
2 cups tomato, marinara or pizza sauce, warmed, for dipping
Preheat oven to 425 degrees.
Combine ricotta, nutmeg, black pepper, Parmigiano Reggiano, spinach, artichoke hearts, and garlic in a bowl to make the filling.
Roll both tubes of pizza dough out on 2 separate nonstick cookie sheets and cut each dough in half across. Spread 1/2 cup mozzarella and up to 1/4 of the filling over half of each rectangle, then fold dough over top of filling; pinch edges firmly to seal. For a half-moon pizza parlor look to your calzones, mound filling into a half moon shape, fold dough over top, and trim edges following the rounded shape, then seal by pinching with fingers. If the dough tears, remove a little of the filling and repair. Repeat process, spacing calzones evenly on a baking sheet, and bake until golden brown, 12 to 15 minutes. Serve with warm tomato, marinara, or pizza sauce for dunking. Add a tossed salad and you've got a complete meal.