Hello! I started making this Rachel Ray recipe (I am on a Rachael Ray kick this week apparently) probably about a year ago and my husband and I love it! If you use part skim ricotta and low fat shredded mozzarella, it isn't toooo bad for you! I do not make the baked knots (there is more than enough bread in the calzones), and instead make extra calzones for leftovers/lunches the next day (there is plenty of filling!!).
2 cups part skim ricotta
1/4 teaspoon nutmeg, freshly grated or a few pinches ground
A few grinds black pepper
1/2 cup (a couple of handfuls) grated Parmigiano, plus extra, for sprinkling
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
1 (15-ounce) can quartered artichoke hearts, drained and coarsely chopped
2 cloves garlic, finely chopped
2 (10-ounce) tubes refrigerated pizza dough
2 cups shredded mozzarella
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. 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.
Bake the calzones for 12 to 15 minutes or until golden brown all over. Serve calzones with warm pizza sauce.