Three Cheese and Artichoke Calzones


4 to 6 servings
Three Cheese and Artichoke Calzones
Yellow cornmealyellow cornmeal1
4 ounces frozen artichoke hearts, thawedfrozen artichoke hearts4
½ cup finely shredded Pecorino Romanopecorino romano cheese½
½ cup whole milk ricottawhole milk ricotta cheese½
⅓ cup shredded fontinafontina cheese
¼ cup sun-dried tomatoes, thinly slicedsun-dried tomatoes¼
2 teaspoons lemon juicelemon juice2
¼ teaspoon salt, plus more for sprinklingsalt¼
¼ teaspoon freshly ground black pepper, plus more for sprinklingfreshly ground black pepper¼
Zest of 1 lemonlemon(s)1
All-purpose flourall purpose flour1
One 1-pound ball purchased pizza doughpizza dough1
All-purpose flour, for dustingall purpose flour1
1 large egg white, beatenegg(s)1
Extra-virgin olive oil, for drizzlingextra-virgin olive oil1
Serving suggestion: warmed tomato-basil saucetomato basil sauce1


Three Cheese and Artichoke Calzones
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.

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.

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.

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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