To start with this recipe you make a Artichoke & Walnut pesto so I had to break out my food processor. (I love it when I can use some of our wedding gifts.)
Directions: In a food processor, combine walnuts, artichoke hearts, garlic, lemon zest, parsley, cheese, salt and pepper and nutmeg. Pulse the ingredients until chopped. Turn the processor on and stream in EVOO in a slow stream until the pesto forms.
As you can see this makes a really creamy pesto which you could also use sometime seperately on pasta for another meal all together.
Next we make the rest of the Calzone filling to add the pesto to.
Directions: In a large bowl, combine the pesto and the ricotta. Add the spinach, pulling it apart as you add it to the bowl, then mix into the ricotta and pesto.
Bake for 15 to 18 minutes, until even and golden and crisp.
When I make this recipe again I will probably use a rolling pin to roll out my dough to get a thinner more consistant crust. I would also probably half the filling as I stuffed these calzones as full as I could make them and still had a good 1/3 of the filling left over. Luckily, I just used the filing to make stuffed pasta shells and froze them so we will have a freezer meal to eat sometime later this weekend, so if you find yourself with extra shells or ravioli would be a great way to use up the leftovers.
This post was linked to: Melt in your Mouth Monday on Make Ahead Meals for Busy Moms, 2 Maids a Baking on 2 Maids a Milking, Tasty Tuesday on Beauty and Bedlam, Tempt My Tummy Tuesday at Blessed with Grace, Hearth N' Soul, Made from Scratch Tuesday on From Mess Hall to Bistro, It's a Blog Party, 33 Shades of Green, Trick or Treat Tuesday with Inside BruCrew Life, and NapTime Creations Tasty Tuesday Party.