Rating: 4 stars
1 Ratings
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  • 4 star values: 1
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Recipe by Oxmoor House January 2005

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Recipe Summary

prep:
22 mins
cook:
23 mins
additional:
5 mins
total:
50 mins
Yield:
4 servings (serving size: 1 calzone and 1/4 cup pasta sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

339 calories; fat 6.6g; saturated fat 1.7g; protein 23.9g; carbohydrates 46.6g; cholesterol 20mg; iron 3.3mg; sodium 1187mg; calories from fat 17%; fiber 4.7g; calcium 238mg.
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