Spinach and Artichoke Calzones

Preparation

1. Step 1

   Preheat the oven to 400°F.

   Step 2

   Make the pesto as in the master recipe, #137, adding the extra clove of garlic.

   Step 3

   In a large bowl, combine the pesto and the ricotta. Add the spinach, pulling it apart as you add it to the bowl, then mix it through the ricotta and pesto. Taste the filling to adjust the salt and pepper.

   Step 4

   Cut each ball of dough in half and with each half, dust your hands with flour, and form a 6- to 7-inch round crust. Pile one fourth of the ricotta filling on half of the round dough. Top with one fourth of the shredded cheese. Fold the dough over and seal at the edges. Brush the calzone lightly with EVOO and place on a cookie sheet. You should be able to fit all 4 on a large nonstick sheet. Bake for 15 to 18 minutes, until evenly deep golden and crisp.