Artichoke, Mushroom, and Prosciutto Calzones

recipe

Yield:

4 servings (serving size: 1 calzone and 1/4 cup pasta sauce)

Recipe from

Oxmoor House

Recipe Time

Prep: 22 Minutes
Cook: 23 Minutes
Other: 5 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Note:

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2005
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