Spinach Artichoke Calzone

serves 4

• 3 cups chopped spinach
• 1/2 cup chopped marinated artichokes
• 1 cup mozzarella cheese, shredded, plus more for topping
• 2 tablespoons crumbled feta
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• ⅛ teaspoon red pepper flakes
• 1 lb. pizza dough
• 1/4 cup pesto
• marinara, for serving

Preheat oven to 500F.

To make the garlic infused oil, mix minced garlic and oil in a small bowl and set aside to infuse.

Combine spinach, artichokes, mozzarella, feta and red pepper flakes in and a medium bowl.

Place dough on a lightly floured surface and divide into 4 even pieces.

Flatten each piece into a 7 inch round on a baking sheet and spread about 1 tablespoon of pesto onto each dough round half. Divide the spinach filling evenly over half of each dough round, making sure to leave a 1-inch border around the edge. Fold over, securing edges by folding in and pressing with a fork.

With a sharp knife, cut a small steam vent on top of calzones.  Transfer calzones to the oven and bake for 7 minutes. Brush the calzones with garlic oil and sprinkle on reserved cheese. Bake for another 5-7 minutes, or until calzones are golden. Serve with marinara sauce.