- 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
- 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
Preheat oven to 425°.
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.
Combine artichoke mixture, cheeses, basil, and pepper in a medium bowl. Set aside.
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.
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.
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.
Bake calzones at 425° for 17 minutes or until lightly browned. Serve with pasta sauce.