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Three Cheese and Artichoke Calzones

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  • Level: Easy
  • Total: 1 hr 20 min
  • Active: 45 min
  • Yield: 4 to 6 servings
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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


  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.