Ingredients:
2 cups Skim Milk Ricotta Cheese
1/4 tsp Nutmeg
1/2 cup Parmesan Cheese
1 (10 ounce) package Frozen Chopped Spinach
1 (15 ounce) can Quartered Artichoke Hearts
2 Garlic Cloves- chopped
2 (10 ounce) cans Refrigerated Pizza Dough
2 cups Shredded Part Skim Mozzarella Cheese
2 cups Tomato Sauce
Directions:
Preheat oven to 425 degrees F.
Combine first 7 ingredients in a bowl. Roll each pizza dough out on a cookie sheet, and halve each cross-wise. Spread 1/2 cup mozzarella and up to 1/4 of filling on each rectangle. Work on just half of the surface of each rectangle of dough, then fold dough over top of filling and pinch edges firmly to seal. If your dough tears, remove a little of the filling and repair. Bake the calzones for 12 to 15 minutes or until golden brown all over. Serve calzones with warm tomato or pizza sauce for dunking.
(30 Minute Meals- Food Network)
2 cups Skim Milk Ricotta Cheese
1/4 tsp Nutmeg
1/2 cup Parmesan Cheese
1 (10 ounce) package Frozen Chopped Spinach
1 (15 ounce) can Quartered Artichoke Hearts
2 Garlic Cloves- chopped
2 (10 ounce) cans Refrigerated Pizza Dough
2 cups Shredded Part Skim Mozzarella Cheese
2 cups Tomato Sauce
Directions:
Preheat oven to 425 degrees F.
Combine first 7 ingredients in a bowl. Roll each pizza dough out on a cookie sheet, and halve each cross-wise. Spread 1/2 cup mozzarella and up to 1/4 of filling on each rectangle. Work on just half of the surface of each rectangle of dough, then fold dough over top of filling and pinch edges firmly to seal. If your dough tears, remove a little of the filling and repair. Bake the calzones for 12 to 15 minutes or until golden brown all over. Serve calzones with warm tomato or pizza sauce for dunking.
(30 Minute Meals- Food Network)
