Three Cheese and Artichoke Calzones

Name: Three Cheese and Artichoke Calzones
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 0 teaspoons freshly ground black pepper, plus more forsprinkling; 1 large egg white, beaten; 6 servings All-purpose flour; 79 milliliters shredded fontina; 113 grams frozen artichoke hearts, thawed; 2 teaspoons lemon juice; 1 Zest of lemon; 6 servings Extra-virgin olive oil, for drizzling; 118 milliliters finely shredded Pecorino Romano; 454 grams purchased pizza dough; 0 teaspoons salt, plus more for sprinkling; 118 milliliters whole milk ricotta; 59 milliliters sun-dried tomatoes, thinly sliced; 6 servings Serving suggestion: warmed tomato-basil sauce; 6 servings Yellow cornmeal

You can never have too many main course recipes, so give Three Cheese and Artichoke Calzones a try. This recipe makes 6 servings with 579 calories, 17g of protein, and 26g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 1 hour and 20 minutes. Head to the store and pick up artichoke hearts, sun-dried tomatoes, egg white, and a few other things to make it today. To use up the sun-dried tomatoes you could follow this main course with the Pink Peony Popcorn Balls as a dessert.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

Cornmeal

Equipment you will use

Baking Sheet

Oven

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.

Ingredients you will need

Sun Dried Tomatoes

Artichoke Hearts

Pecorino Romano

Lemon Juice

Lemon Zest

Fontina Cheese

Ricotta Cheese

Pepper

Salt

Equipment you will use

Food Processor

Bowl

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.

Ingredients you will need

Dough

Egg Whites

Roll

Equipment you will use

Pastry Brush

Knife

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.

Ingredients you will need

Dough

Place the prepared individual calzone on the prepared baking sheet.

Equipment you will use

Baking Sheet

Drizzle the calzones with extra-virgin olive oil.

Ingredients you will need

Extra Virgin Olive Oil