Spinach Ricotta Calzone
- one 1-lb. bag refrigerated pizza dough
- 2 C. frozen chopped spinach
- 1/3 C. refrigerated artichoke and Parmesan dip
- 1 C. fresh ricotta cheese
Preheat oven to 450 degrees.
Separate dough into two balls. Flour surface and use your hands to flatten and stretch each ball into an 8-inch circle.
Rinse spinach until thawed. Drain by squeezing water out with your hands. Place spinach in a bowl of artichoke dip. Place half of mixture on one side of dough, top with half of the ricotta, then fold over and crimp. Repeat for second calzone.
Bake one a pizza stone or oiled baking sheet for 20 minutes or until golden.