Three Cheese And Artichoke Calzones Recipe

Name: Three Cheese And Artichoke Calzones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: yellow cornmeal; 4 ounces frozen artichoke hearts thawed; 1/2 cup pecorino romano finely shredded; 1/2 cup ricotta whole milk; 1/3 cup shredded fontina; 1/4 cup sun dried tomatoes thinly sliced; 2 teaspoons lemon juice; 1/4 teaspoon salt plus more for sprinkling; 1/4 teaspoon ground black pepper freshly, plus more for sprinkling; 1 lemon; all-purpose flour; 1 pound pizza dough ball purchased; all-purpose flour for dusting; 1 large egg white beaten; extra-virgin olive oil for drizzling; tomato basil sauce Serving suggestion: warmed

Servings: persons

yellow cornmeal
4 ounces frozen artichoke hearts thawed
1/2 cup pecorino romano finely shredded
1/2 cup ricotta whole milk
1/3 cup shredded fontina
1/4 cup sun dried tomatoes thinly sliced
2 teaspoons lemon juice
1/4 teaspoon salt plus more for sprinkling
1/4 teaspoon ground black pepper freshly, plus more for sprinkling
1 lemon
all-purpose flour
1 pound pizza dough ball purchased
all-purpose flour for dusting
1 large egg white beaten
extra-virgin olive oil for drizzling
tomato basil sauce Serving suggestion: warmed

1
Position a rack in the center of the oven and preheat to 400 degrees F. Lightly sprinkle a heavy nonstick baking sheet with cornmeal. Set aside.
2
In the bowl of the food processor, add the artichoke hearts, Pecorino Romano, ricotta, fontina, sun-dried tomatoes, lemon juice, salt, pepper and lemon zest. Pulse until combined and chunky.
3
Using a knife, cut the pizza dough into quarters. On a lightly floured surface, roll out the dough into four 6-inch circles, each about 1/4-inch thick. Using a pastry brush, brush the dough with the egg white. Place a quarter of the filling on one side of each circle of dough. Fold the dough over the filling, forming a half circle. Pinch the edges of dough firmly together and crimp to seal. Place the prepared individual calzone on the prepared baking sheet.
4
Drizzle the calzones with extra-virgin olive oil. Sprinkle lightly with salt and pepper. Using a sharp knife, cut a slit on the top of each calzone. Bake until golden brown and the filling is bubbling, 30 to 35 minutes. Serve alongside warmed tomato-basil sauce.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: yellow cornmeal, 4 ounces frozen artichoke hearts thawed, 1/2 cup pecorino romano finely shredded, 1/2 cup ricotta whole milk, and more.

Yes, Three Cheese And Artichoke Calzones falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Three Cheese And Artichoke Calzones

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