Tomato Artichoke Calzone

Total Time
35 min
15 min
20 min
This calzone uses artichoke bottoms for extra flavor. But, like pizza, the variations of what to add are limited only by your imagination.


frozen pizza crust dough

1 pound(s), thawed

canned tomato sauce

1 cup(s)

part-skim mozzarella cheese

1 cup(s), shredded, shredded

grated Parmesan cheese

¼ cup(s)

canned artichoke hearts without oil

13¾ oz, drained and sliced into 1/4-inch pieces

cooking spray

1 spray(s), enough to coat calzones


  1. Heat oven to 425ºF. On a lightly floured surface roll out 1/4 of dough into an 11-inch circle; move to a parchment-covered baking pan.
  2. Cover half of circle with 1/4 cup of sauce, 1/3 cup of mozzarella, 1 tablespoon of Parmesan cheese and 1/4 of artichokes, leaving a 1/2-inch boarder. Fold dough over sauced half, pinching edge with fingers and rolling edge up one turn. Repeat with remaining ingredients to make three more calzones.
  3. Coat calzones with cooking spray. Bake until golden brown, about 15 to 20 minutes. Yields 1/2 calzone per serving.

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