Three Cheese and Artichoke Calzones

Total Time:
1 hr 20 min
45 min
35 min

4 to 6 servings

  • Yellow cornmeal
  • 4 ounces frozen artichoke hearts, thawed
  • 1/2 cup finely shredded Pecorino Romano
  • 1/2 cup whole milk ricotta
  • 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 freshly ground black pepper, plus more for sprinkling
  • Zest of 1 lemon
  • All-purpose flour
  • One 1-pound ball purchased pizza dough
  • All-purpose flour, for dusting
  • 1 large egg white, beaten
  • Extra-virgin olive oil, for drizzling
  • Serving suggestion: warmed tomato-basil sauce
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.

  • 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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