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Artichoke, Mushroom, and Prosciutto Calzones

Prep time 22 mins
Cook time 23 mins
Other time 5 mins
Yield 4 servings (serving size: 1 calzone and 1/4 cup pasta sauce)


  • Olive oil-flavored cooking spray
  • 1/2 (9-ounce) package frozen artichoke hearts, thawed, drained, and coarsely chopped
  • 1 (8-ounce) package pre-sliced mushrooms
  • 1 garlic clove, minced
  • 3/4 cup fat-free ricotta cheese
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 2 tablespoons chopped fresh basil
  • 1/2 teaspoon pepper
  • 1 (10-ounce) can refrigerated pizza crust dough
  • 4 (3/4-ounce) slices prosciutto
  • 1 cup tomato and basil pasta sauce (such as Classico), warmed

Nutrition Information

  • calories 339
  • fat 6.6 g
  • satfat 1.7 g
  • protein 23.9 g
  • carbohydrate 46.6 g
  • cholesterol 20 mg
  • iron 3.3 mg
  • sodium 1187 mg
  • caloriesfromfat 17 %
  • fiber 4.7 g
  • calcium 238 mg

How to Make It

  1. Preheat oven to 425°.

  2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add artichoke hearts, mushrooms, and garlic; cook 6 minutes or until liquid is absorbed. Remove from heat.

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

  4. Divide pizza dough evenly into 4 pieces on a lightly floured surface; roll each piece into a round disk. Let stand 5 minutes. Pat or roll each disk into a 5-inch circle.

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

  6. Place calzones on a baking sheet coated with cooking spray. Coat calzones with cooking spray. Cut 3 small slits into top of dough using a sharp knife.

  7. Bake calzones at 425° for 17 minutes or until lightly browned. Serve with pasta sauce.

Oxmoor House Healthy Eating Collection