Artichoke, Mushroom, and Prosciutto Calzones

Name: Artichoke, Mushroom, and Prosciutto Calzones
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 177 milliliters fat-free ricotta cheese; 2 Tbsps chopped fresh basil; 255 grams 1/2 package frozen artichoke hearts, thawed, drained, and coarsely chopped; 1 garlic clove, minced; 227 grams package pre-sliced mushrooms; 28 grams 1/4 cup grated fresh Parmesan cheese; 1 teaspoons pepper; 283 grams refrigerated pizza crust dough; 85 grams prosciutto; 237 milliliters tomato and basil pasta sauce (such as Classico), warmed

Artichoke, Mushroom, and Prosciutto Calzones requires around 45 minutes from start to finish. One serving contains 454 calories, 18g of protein, and 20g of fat. This recipe serves 4. This recipe covers 11% of your daily requirements of vitamins and minerals. It works well as A mixture of artichoke hearts, tomato and basil pasta sauce, basil, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Preheat oven to 42

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Oven

Heat a large nonstick skillet coated with cooking spray over medium-high heat.

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Cooking Spray

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Frying Pan

Add artichoke hearts, mushrooms, and garlic; cook 6 minutes or until liquid is absorbed.

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Artichoke Hearts

Mushrooms

Garlic

Remove from heat.

Combine artichoke mixture, cheeses, basil, and pepper in a medium bowl. Set aside.

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Artichoke

Pepper

Basil

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Bowl

Divide pizza dough evenly into 4 pieces on a lightly floured surface; roll each piece into a round disk.

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Pizza Dough

Roll

Let stand 5 minutes. Pat or roll each disk into a 5-inch circle.

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Roll

Arrange 1 prosciutto slice over each circle. Spoon 1/2 cup cheese filling on half of each circle, leaving a 1/2-inch border.

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Prosciutto

Cheese

Brush edges with water. Fold pizza dough over the cheese filling until edges almost meet. Bring bottom edge over top edge; crimp edges of dough with fingers to form a rim.

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Dough

Cheese

Water

Place calzones on a baking sheet coated with cooking spray. Coat calzones with cooking spray.

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Cooking Spray

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Baking Sheet

Cut 3 small slits into top of dough using a sharp knife.

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Dough

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Knife

Bake calzones at 425 for 17 minutes or until lightly browned.

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Oven

Serve with pasta sauce.

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Pasta Sauce

Equipment

Ingredients

Servings:

177milliliters

fat-free ricotta cheese 2Tbsps

chopped fresh basil 255grams

1/2 package frozen artichoke hearts, thawed, drained, and coarsely chopped 1

garlic clove, minced 227grams

package pre-sliced mushrooms 28grams

1/4 cup grated fresh Parmesan cheese 1teaspoons

pepper 283grams

refrigerated pizza crust dough 85grams

prosciutto 237milliliters

tomato and basil pasta sauce (such as Classico), warmed

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Caposaldo Chianti with a 5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.