Grilled Spinach Artichoke Calzones
Grilled Spinach Artichoke Calzones
A crispy pocket of cheese and veggies
We’re putting a fresh twist on your favorite messy pizza pockets. Meet our Grilled Spinach Artichoke Calzones, a blend between a classic creamy dip and a crispy bite-sized snack. We’ve combined Parmigiano Reggiano, Pecorino, and some mouthwatering mozzarella to create a three-cheese mixture that’s combined with artichoke spread and spinach and packed inside a little purse of homemade grilled dough--adding a touch of rustic texture that traditional baked calzones just don’t have.
Grilled Spinach Artichoke Calzones
A crispy pocket of cheese and veggies - Prep Time : 20 min
- Cook Time : 15 min
- Total Time : 35 min
- Serves 8-10
Ingredients
- 1 ea. Vermont Creamery Large Goat Log, 10.5 oz.
- 1 cup Pecorino Calabrese, grated
- 1 cup Murray’s Parmigiano Reggiano, grated
- 1 cup Murray’s Lightly Salted Mozzarella, shredded
- 1 ea. Mt. Vikos Artichoke Spread
- 2 22 oz. balls Roman-style pizza dough
- 16 oz. Frozen spinach or 2 bunches of fresh spinach
- 3 cloves garlic
- 2 tsp. Red pepper flakes
- 2 Tbsp. Murray’s Italian EVOO, 750 mL
- Kosher salt
Directions
- If using fresh spinach, wash and dice into roughly bite-sized pieces. If using frozen spinach, thaw and drain. Set aside.
- Grate garlic cloves and set aside.
- Heat a skillet with 1-2 tablespoons EVOO. Add garlic and cook, stirring occasionally for a minute or two. Be careful not to burn.
- Add spinach and stir to coat in the olive oil. Cook for another few minutes and remove from the heat.
- Allow the spinach mixture to cool before incorporating it into a bowl with the artichoke spread, the shredded mozzarella, grated Parm, grated Pecorino and red pepper flakes. Season to taste with kosher salt.
- Cut eight sheets of parchment paper at roughly 7” x 4” and divide dough into eight equal-sized balls.
- Lightly flour your work surface and roll each ball out to about 6-7” in diameter.
- Working one at a time, place about ¾ cup of the spinach artichoke mixture onto one half of the pizza dough disc, leaving a seam of about an inch around the exterior.
- Fold the dough over on top of the filling to make a half-moon shape and carefully crimp the edges to fully seal.
- Place the filled calzone onto a piece of parchment and set aside. Repeat with the remaining round of dough.
- Prepare a well-oiled charcoal grill with direct and indirect heat zones. Allow the grill to reach at least 350F degrees.
- Working in batches as not to overcrowd the grill, place a few of the calzones over the indirect heat zone, with parchment underneath. As the parchment will be away from direct exposure to the coals, it will not light on fire and instead, will act as a barrier to allow the underneath of the dough to set slightly before placing on the grates to ensure it will not stick.
- Cover the grill and allow to cook for 5 minutes.
- Open the grill and carefully slip out the pieces of parchment to discard. Cover again and allow the calzones to cook for another 10 minutes or until the underneath is beginning to brown.
- Flip the calzones and allow to cook for another 10 minutes or until both sides have reached a golden-brown color.
- Remove from the heat and allow to cool slightly before serving.
