Calzone with artichokes and three cheeses
Votes: 2
Time: 1 hour 20 min.
Complexity: easily
Quantity: 6 pies
Complexity: easily
Quantity: 6 pies
Nutritional value per serving:
Calories 371, total fat 13 G., saturated fats 6 G., proteins 16 G., carbohydrates 47 G., fiber 4 G., cholesterol 29 mg, sodium 811 mg, sugar 3 G.
Calories 371, total fat 13 G., saturated fats 6 G., proteins 16 G., carbohydrates 47 G., fiber 4 G., cholesterol 29 mg, sodium 811 mg, sugar 3 G.
Bake flavorful Italian calzones filled with artichokes and three types of cheese: ricotta, pecorino Romano, and fontina. Ricotta adds creaminess, melty fontina adds chewiness, and pecorino sheep's cheese imbues the calzones with rich flavor. A little lemon zest perfectly enhances the artichoke flavor, and sun-dried tomatoes add a sweet note. Seal the filling in pizza dough and bake the calzones on a baking sheet dusted with finely grated cornmeal for a crispy bottom. Dip them in tomato sauce and enjoy!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of store-bought pizza dough
- 110 g frozen artichoke hearts, thawed
- 0.5 cup finely grated Pecorino Romano
- 0.5 cup whole milk ricotta
- 1/3 cup grated fontina
- 1/4 cup sun-dried tomatoes, thinly sliced
- 2 teaspoons lemon juice
- 1/4 tsp salt + more to taste
- 1/4 tsp freshly ground black pepper + more to taste
- Zest of 1 lemon
- 1 egg white, beaten
- Yellow corn grits
- Premium flour for working with dough
- Extra-virgin olive oil, to drizzle
- Warm tomato sauce with basil, for serving
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Recipes with similar ingredients: yeast dough, Artichokes, sun-dried tomatoes, lemon juice, tomato sauce, black pepper, Pecorino Romano cheese, ricotta cheese, Fontina cheese
Cooking the dish according to the recipe:
- Position a rack in the middle of the oven and preheat the oven to 200°C (400°F). Lightly dust a heavy nonstick baking sheet with cornmeal. Set aside.
- Place the artichokes, Pecorino Romano, ricotta, fontina, sun-dried tomatoes, lemon juice, salt, black pepper, and lemon zest in the bowl of a food processor. Process until finely chopped.
- Cut the pizza dough into four pieces. On a lightly floured surface, roll the dough into four circles, each 15 cm in diameter and 0.5 cm thick. Using a pastry brush, brush the dough with beaten egg white. Spread a quarter of the filling on one side of each circle.
- Fold the dough over the filling to form a semicircle. Press the edges of the dough tightly to seal the filling inside. Place the calzone on the prepared baking sheet.
- Drizzle the calzones with extra-virgin olive oil. Season lightly with salt and black pepper. Using a sharp knife, make several slits in the surface of each calzone to allow steam to escape. Bake until golden brown and the filling is bubbling, 30-35 minutes.
- Serve with warm tomato sauce.
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