Spinach Artichoke Calzones
Cooking Times
Ingredients
- 1 box puffed pastry dough, thawed
- 1 tbsp olive oil
- 1/4 cup diced onion
- 2 garlic cloves, minced
- 1 12oz jar marinated artichoke hearts, chopped
- 1 bunch Cal-Organic Spinach
- 2 tbsps chopped sun-dried tomatoes
- 2 tsps lemon juice
- 2 tbsps mayonnaise
- 1 bunch Cal-Organic Italian Parsley
- 1 bunch Cal-Organic Dill
- 1/2 tsp salt
- 1/4 tsp red pepper flakes
- 4 ounces cream cheese
- 1/2 cup mozzarella
- 1 cup marinara sauce, for dipping
Directions
1. Preheat oven to 375 F.
2. Wash the spinach, parsley, and dill. Remove the stems and roughly chop. Keep separate and set aside.
3. Add 1 tablespoon of oil to a frying pan and bring the heat to medium. Add the onion and garlic sauté for 8 minutes.
4. Add the artichokes, spinach, and sun-dried tomatoes and cook for 10 minutes on low heat.
5. Transfer the mixture to a bowl and add the lemon juice, mayo, ¼ cup chopped parsley, 2 tablespoons chopped dill, salt, and red pepper flakes. Mix until combined.
6. Roll out the puffed pastry so that it is a little thinner. Using a 6-inch bowl trace each pastry sheet into 3 circles. You’ll cut two out, then gather scraps and roll out that dough to get one more circle.
7. Spread some of the cream cheese on the circle, some of the artichoke mixture on half of the circle, along with some mozzarella cheese leaving a 1-inch border around the edge. Fold over and secure the edges by pressing with a fork.
8. Cut a small slit on the top of each calzone and place on a baking sheet. Spray the calzones with a little avocado oil spray and bake for 10-12 minutes. Serve with marinara sauce!
Recipe courtesy of You Care Self Care