Turn a favorite dip into a meal with a batch of these Spinach Artichoke Calzones!
This Spinach Artichoke Calzones post is sponsored by Cabot Creamery, but the recipe and opinions are entirely my own. Thank you for supporting the brands that support Spiced!
Ah, spinach. That leafy green that gets so much attention as a nutritional powerhouse. It shows up in everything from salads to side dishes. And it also commonly gets pushed around the plate by kids everywhere. For some reason, spinach gets a bad rap. And that’s where spinach artichoke dip comes in!
Spinach artichoke dip is hands-down one of our favorite comfort food dips around here. I’ve made it so often that I can almost recite the recipe from memory. Almost. We make spinach artichoke dip for parties. We make it for quiet nights in the basement. Sometimes it gets served with veggies like baby carrots and sliced bell peppers. Sometimes it gets served with pita chips or tortilla chips. No matter the occasion or how it’s served, leftovers are never a concern!
Spinach Artichoke Calzones
I’ve always loved calzones. They’re a close cousin of pizza, and that automatically puts them into the favorite category in our house! Recently, I got to playing around with making calzones here at home, and it’s been a lot of fun. I use my go-to pizza dough, but instead of rolling it out into a large round pizza, I divide it into 6 smaller pieces. Each of those pieces gets stuffed, folded and baked. Similar process, similar taste. But it’s fun to mix things up from time to time, right?
For these Spinach Artichoke Calzones, I took those 6 pieces of pizza dough and stuffed them with a generous scoop of spinach artichoke dip. The dough gets folded over and sealed together before heading off to the oven.
Oh, before it gets baked, I brushed an herbed olive oil on top. We learned this trick years ago, and we’ve been brushing the crust of our pizzas with an olive oil + herb combination ever since. I swear sometimes the crust is my favorite part of homemade pizza now! That herbed olive oil that gets brushed on top of these calzones is one of the secret tricks that takes these calzones from good to great.
The other trick? Cabot cheese. Some years ago, I experimented with different cheeses in our go-to spinach artichoke dip. After several versions, I settled on a combination of Cabot’s Monterey Jack along with a bit of Cabot’s Seriously Sharp Cheddar. The Monterey Jack is a tasty cheese that melts especially well…perfect for dips! And the extra ½ cup of Seriously Sharp cheddar cheese really boosts the flavor of spinach artichoke dip.
I know cheddar might be a bit unusual in spinach artichoke dip, but give it a try. The additional layer of flavor in there will leave folks asking for the recipe – and it’ll keep you from having to worry about leftovers!
We’re huge Cabot fans in our house, and I always make sure to keep a variety of Cabot cheeses in the fridge. Sometimes those bars of cheese get shredded into various recipes. Sometimes those bars of cheese get sliced and eaten by themselves. It just depends on the day! If you aren’t familiar with Cabot, then you should be! Cabot is a co-operative creamery owned by hundreds of farm families in New York and New England. Oh, and they also make a bunch of award-winning cheeses. Check their product finder to see what Cabot cheeses are available in your area.
I’ve had a lot of fun taking Robbie to visit a local farm owned by one of the Cabot farm families. We visit every year, and we always take treats for the cows – by treats, I mean apples or entire ears of corn. If you have kids, I highly recommend taking them to a local farm. It’s important to teach our kids where our food comes from – and most kids love the chance to see a working farm! If you don’t live near farmland, then check out Cabot’s virtual farm tours. They have 3 virtual tours you can take, and Robbie has watched portions of all 3 videos with me.
Bonus – Cabot offers an educational program where kids can learn about dairy farms and earn a Farm Love Patch for their efforts. And once your kids complete the program, you can fill out the online survey to get free patches and samples sent to your house. It’s a pretty awesome program, and it’s a great way for kids to learn about the dairy industry. I highly recommend it!
In the meantime, I also recommend making a batch of these Spinach Artichoke Calzones. They’re delicious, and they’re a fun way to mix up pizza nights at home! Happy baking!
Spinach Artichoke Calzones
- 16 oz. pizza dough homemade or store-bought
- 24 oz. frozen spinach thawed
- 2½ Tbsp olive oil divided
- ¾ cup diced white onions
- 2 tsp minced garlic
- ½ Tbsp lemon juice
- 1 cup shredded Cabot Monterey Jack cheese
- ½ cup Cabot Seriously Sharp Cheddar Cheese
- 1 cup sour cream
- 8 oz. cream cheese softened
- 1 14-oz. can artichoke hearts, drained and chopped
- 1½ tsp kosher salt divided
- ½ tsp paprika
- 1 large egg
- 1 tsp dried Italian seasonings
- Divide dough into 6 equal portions.
- Prepare the filling by first cooking the spinach according to the instructions on the package. Once cooked, press the spinach into a colander to drain out as much liquid as possible. Set spinach aside. (Tip: Press spinach with paper towels to soak up the extra liquid.)
- Using a large sauté pan, add ½ Tbsp of olive oil and place over medium heat. Once hot, add onions and garlic; cook for 4-5 minutes, stirring often.
- Add lemon juice, cheeses, sour cream, cream cheese, chopped artichokes, 1 tsp of kosher salt, paprika and drained spinach; stir until well combined. Reduce heat to medium-low and continue cooking until mixture begins to simmer (~5 minutes).
- Preheat oven to 500°F.
- Working on a well-floured cutting board or counter top, roll/flatten 1 piece of dough into an 8” round circle. (Note: Keep the remaining dough covered while working. Use additional flour as needed to ensure dough does not stick.)
- Place ~½ cup of the spinach artichoke filling into center of the dough.
- Using a small bowl, whisk together egg with 1 Tbsp of water. Lightly brush the edge of half of the dough with the egg mixture. Fold dough in half and crimp edges with a fork to seal. Place calzone on a lightly oiled baking sheet.
- Repeat process using remaining dough, filling and cheese. (see note)
- Cut 2-3 small vents into the top of each calzone to let steam escape.
- Using a small bowl, combine the Italian seasonings with the remaining 2 Tbsp of olive oil, remaining ½ tsp of kosher salt Brush the tops of the calzones with this herbed olive oil mixture.
- Bake for 10-12 minutes, or until calzones are golden brown in color.
Looking for more cheesy recipes? Check out these other favorites, too: