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Artichoke, Spinach, and Ricotta Calzones



With creamy ricotta cheese, tangy parmesan, and the complementary flavos of artichoke and spinach, this is a delicious take on a favorite Italian dish.



  • 2 cups homemade ricotta cheese
  • 1 package frozen artichoke hearts, defrosted, drained, and chopped
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
  • 8 ounces sliced mushrooms
  • 1/4 cup finely chopped onions
  • 1 teaspoon dried basil or 1 tablespoon chopped fresh basil
  • 1/2 cup grated fresh parmesan cheese
  • 1 clove garlic, minced
  • 1 tablespoon butter or ghee
  • 2 batches of sourdough pizza crust recipe or other favorite pizza dough


  1. Melt butter in a large skillet over medium-high heat. Add onions and mushrooms; sauté until vegetables are tender and mushrooms give up some of their liquid. Stir in garlic, artichokes, spinach, and basil. Cook an additional 1 to 2 minutes. Remove from heat and cool to room temperature.
  2. Add ricotta and parmesan cheeses to cooled vegetables; mix together well.
  3. Divide pizza dough into 10 pieces. Roll each piece into an 8-inch circle. Place about 1/3 cup of filling on pizza dough. Fold in half and pinch edges together. Place on a baking sheet and brush with olive oil, if desired.
  4. Bake calzones for 20 minutes in 400°F oven. Eat hot or cold.



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Artichoke, Spinach, and Ricotta Calzones

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