Artichoke, Mushroom, and Prosciutto Calzones

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

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.