2 cups part skim ricotta
A few grinds black pepper
1/2 cup (a couple of handfuls) grated Parmigiano, plus extra, for sprinkling
2 C fresh spinach, chopped
1 c hearts of palm chopped
2 cloves garlic, finely chopped
4 1 lb. pieces of fresh dough
1 (15-ounce) can quartered artichoke hearts, drained and coarsely chopped
2 cups shredded asiago
Marinara sauce for serving
Preheat oven to 375 degrees F.
Combine first 6 ingredients in a bowl. Roll each pizza dough out on a cookie sheet, and halve each cross-wise. Spread 1/2 cup asiago and up to 1/4 of filling on each rectangle.Place chopped artichoke herarts on top of each calzone before you "close" it up. 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. For a half-moon "pizza parlor" look to your calzones, mound filling into a half-moon shape, fold dough over top trim edges of dough to follow the rounded shape, then seal edges with the tines of a fork.
Bake for 30 minutes or until golden brown and crispy. Serve calzones with warm tomato or pizza sauce for dunking.
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