Artichoke, Mushroom, and Prosciutto Calzones |
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Prep Time: 22 Minutes Cook Time: 23 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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 |
Directions:
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.
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