Puffy dough stuffed with spinach artichoke mixture. Takes your favorite dip and turns it into a meal. Delicious crispy outside filled with the delightful combination of cheeses, spinach and artichokes.
I’m a huge spinach artichoke fan. I love this healthy food. It still qualifies as healthy even if it has 3 different cheeses, right? Regardless, I’m saying it’s a health food. Whether you agree with me or not is up to you. But I bet we agree on one thing, spinach artichoke rocks!
I had so much fun making these. But if you’ve been around for a bit you probably already know why. It involves dough. I love dough. All sorts of dough. Except pie dough. I’ll save that for another time. I do like pie just not making pie dough.
But anyway, these were just too fun. I used a traditional calzone dough by King Arthur flour. I then took a mixture of favorites cheeses, fresh spinach, artichokes and a few seasonings.
I just want to dive through the screen and relive the whole process of biting into one of these for the first time. CHOMP!
I didn’t think the process was hard to do and I thought the dough was easy to work with. They came together easily without a lot of fuss.
Here’s a few pics to help with the process of creating the puffed dough pockets.
Items used to make the Spinach Artichoke Puffs:
Have a blessed and beautiful day friends!
Spinach Artichoke Puffs
- 2 cups all purpose flour
- 1 1/4 teaspoons instant yeast
- 3/4 teaspoon salt
- 1 tablespoon olive oil
- 1/2 cup to 3/4 cup lukewarm water
- 1 Tbsp olive oil
- 10 oz fresh spinach
- 1/4 cup chopped onion
- 1 clove garlic minced
- 1 1/2 cups mozzarella cheese
- 1/4 cup Romano or Parminago Reggiano cheese
- 2 oz cream cheese softened
- 1 can artichoke hearts drained
- 1/4 teaspoon sea salt
- 1/8 teaspoon white pepper
For Dough Pockets:
- Combine all of the ingredients in a bowl. Mix and knead using your hands a mixer, or a bread machine set on the dough setting to make a soft, smooth dough.
- Place the dough in a lightly greased bowl and cover it. Let it rise until it's just about doubled, about 2 to 2 1/2 hours.
- Meanwhile after about 1 1/2 hours. Heat olive oil in a frying pan over medium heat. Cook for about 4-5 minutes. Add garlic and spinach. Cover and cook. Stir occasionally. Cook until spinach is cooked down and onion is softened. Remove from heat. Stir in cheese, artichoke hearts, salt and pepper.
- Gently deflate the dough. Turn it out onto a flat work surface. Divide it in 4 pieces.
- Working with one half at a time, place the dough on a piece of parchment, a lightly greased baking sheet or baking mat lined baking sheet. Pat dough into approx 4 1/2-5 inch circle. If dough isn't stretching easily. Let rest 5 minutes and try again.
- Place pizza stone in cold oven. (If you have one.) Preheat oven to 450 degrees.
- See pictures for clearer guidance.
- Pull together dough from either side at top. Pinch together. Pull from front to back and pinch together. Pinch all seams to seal. Cut a tiny slit for steam to escape.
- Brush with a bit of olive oil. Place on a parchment lined pizza peel to transfer to hot oven. (Or place on a parchment lined baking sheet to bake.)
- Let rest for 15 minutes. Place in preheated oven. Bake for 15-20 minutes or until golden brown.
- I made 4 larger. You can make these a bit smaller and you'll get 6 dough puffs.
Calzone dough from : King Arthur Flour
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